Trapper's Pies Recipe

Brown the meat and aromatics

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the diced onion, carrot, and celery and cook 4–5 minutes until softened. Add the ground beef and pork, breaking up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.

Add mushrooms and garlic

Stir in the sliced mushrooms and cook 3–4 minutes until they release moisture. Add the minced garlic and cook 30 seconds until fragrant.

Thicken and season

Sprinkle 2 tablespoons flour over the meat mixture and stir to coat. Cook 1 minute to remove raw flour flavor. Stir in 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Simmer to finish filling

Pour in 1 cup beef stock and stir, scraping any browned bits from the pan. Bring to a gentle simmer, reduce heat to medium-low, and cook 6–8 minutes until the sauce reduces and thickens. Stir in 1/2 cup frozen peas, adjust seasoning to taste, and remove from heat. Let cool slightly (5–10 minutes) before filling pies.

Cook potatoes

Place the peeled and cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well.

Mash and season

Return potatoes to the warm pot. Add 2 tablespoons butter, 2 tablespoons cream cheese (if using), 1/2 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Taste and adjust seasoning. Keep warm until assembly.

Preheat and prepare containers

Preheat oven to 400°F (200°C). Prepare four individual to-go pie containers (ovenproof ramekins or deep foil containers about 10–12 oz each). Lightly brush the insides with melted butter to prevent sticking.

Fill pies

Divide the meat filling evenly among the four containers, about 1 cup filling per container. Smooth the top of the filling to an even layer.

Top with mashed potatoes

Spoon or pipe the warm mashed potatoes over each meat-filled container, spreading to completely cover and sealing the edges to prevent filling leakage. Use a fork to create texture on top so it browns attractively.

Egg wash and bake

Brush the potato surface lightly with the beaten egg for a golden finish. If using foil containers, place on a baking sheet to stabilize. Bake in the preheated 400°F (200°C) oven for 20–25 minutes, until the topping is golden and the filling is bubbling.

Finish and pack to-go

Remove pies from oven and brush the tops with a little melted butter for shine and extra flavor. Let cool 8–10 minutes, then garnish with chopped parsley if desired. Close lids or cover securely for to-go service. For safe transport, allow pies to rest until just warm; provide reheating instructions: reheat covered at 350°F (175°C) for 15–20 minutes or until heated through.