- 1 lb ground beef
- 1 cup onion, chopped
- 1 medium potato, peeled and diced
- 1/2 cup carrot, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 Tbsp Worcestershire sauce
- 1/2 cup canned chicken gravy
- 1 egg
- 1 Tbsp water
- 2 boxes (4 rolls) pre-made pie crust
- 8 slices American cheese, quartered
- Preheat the oven to 375°F. Grease two baking sheets.
- Cook the ground beef and onions in a large sauté pan over medium heat until the onions are translucent and the meat is no longer pink, Drain and set aside.
- While the beef is cooking, add the potatoes and carrots to a medium saucepot. Cover the veggies with slightly salted water and boil until they’re cooked through, but not mushy, Drain and set aside.
- Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a large mixing bowl. Fold together and set aside.
- Whisk the egg and water together in a small bowl; set aside.
- On a lightly floured work surface, unroll one of the pie crusts. Using a pumpkin cookie cutter, cut five pumpkins. Repeat with the remaining rolls of dough.
- On half of the pumpkins, place a generous Tbsp of filling in the center, leaving a 1/4″ border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty pumpkin on top and seal the edges together with a fork.
- Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.
Based on the ingredients, I had way more filling than I needed for just the hand pies, so I poured the remaining stuffing mixture into a baking dish, covered it with cheese and tater tots, and baked it for 35 minutes. I had Shappard’s Pie Hand Pies for dinner and Sheppard’s Pie Tater Tot hotdish for another night.