Irish Hand Pie Recipe

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar.

Cut in fats

Add the cold cubed butter and optional cold shortening to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add ice water and form dough

Drizzle 6 tablespoons of ice water over the flour mixture, tossing with a fork until it just comes together. Add more water 1 teaspoon at a time if needed. Do not overwork. Gather dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Roll and cut

On a lightly floured surface, roll dough to about 1/8" thick. Using a 4.5–5" round cutter, cut 16 circles (8 bottoms and 8 tops). Re-roll scraps as needed, keeping dough cold.

Egg wash

Beat 1 egg with 1 teaspoon cold milk or water to make an egg wash. Keep chilled until ready to brush pies.

Cook aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add 1 lb ground lamb or beef and cook, breaking up with a spoon, until browned and mostly cooked through, about 6–8 minutes. Drain excess fat if more than 2 tablespoons remain.

Develop flavor and thicken

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Sprinkle 2 tablespoons flour over the mixture and stir to coat; cook 1 additional minute to remove raw flour taste.

Simmer filling

Pour in 3 cups beef or lamb stock, add 1 tablespoon Worcestershire sauce and 1 tablespoon fresh thyme leaves. Stir to combine and bring to a simmer. Reduce heat and simmer until mixture thickens to a spoon-coating consistency, about 10–12 minutes. If too thin, simmer a few minutes longer; if too thick, add a splash of stock.

Finish filling

Stir in 1 cup frozen peas, then season with 1 tsp salt and 1 tsp black pepper. Remove from heat and let cool until warm but not hot (about 10 minutes) before assembling into dough circles.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Fill pies

Place 8 dough circles (bottoms) on the prepared baking sheet. Spoon about 2–3 tablespoons of the shepherd's pie filling onto the center of each bottom circle, leaving a 1/2" border. Do not overfill.

Seal pies

Brush the perimeter of each bottom circle with egg wash. Place the remaining dough circles on top, pressing edges to seal. Crimp edges with a fork or fold and press to create a tight seal. Cut a small vent or slit on top of each pie to release steam.

Egg wash and bake

Brush the tops of the pies with more egg wash. Optional: chill on the baking sheet for 10 minutes to help maintain shape. Bake in the preheated oven for 20–25 minutes, until golden brown and puffed. Rotate the pan halfway through baking for even color.

Cool

Remove from oven and transfer to a wire rack. Let cool 5–10 minutes before serving so filling thickens slightly.

Sauté mushrooms and aromatics

While pies bake (or after, if preferred), melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and cook without stirring for 2 minutes to brown, then stir and cook another 3 minutes until nicely browned. Add 1 minced shallot and 1 minced garlic clove and cook 1–2 minutes until softened.

Make gravy

Sprinkle 1 tablespoon flour over the mushrooms and stir to coat, cooking 1 minute. Gradually whisk in 1 cup beef or vegetable stock until smooth. Bring to a simmer and cook until slightly thickened, about 3–5 minutes.

Finish gravy

Stir in 2 tablespoons heavy cream (optional), 1 tablespoon chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until ready to spoon over the finished hand pies.

Serve

Spoon mushroom gravy over each warm hand pie or serve gravy on the side for dipping.