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Move over, sweet pies! Mashed Potato Beef Hand Pies are for dinner! A beef stew, cooked in Irish stout beer, cooks quickly in the Instant Pot before combining with creamy mashed potatoes in a crusty whole wheat pie crust. Form into mini hand pies before baking and serving with a flavorful stout gravy! Perfect for St. Patrick’s Day, any kind of household get together or a weeknight meal, Mashed Potato Beef Hand Pies will become a new favorite!
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They’re one of my FAVORITE things, thanks to my husband’s hometown. (It’s a Cajun thing, and they’re delicious, and we had so many at our engagement party, and I sometimes dream of the little meaty pockets of goodness.)
Also? Every time I say meat pie, I think of a character with the same name on Game of Thrones.
Specifically, I think of him running into battle screaming, “MEAT PIE!”
Even though a wee bit obsessed with hand pies, I’ve never made them at home before.
But for upcoming St. Patrick’s Day festivities, I wanted to try something different. Something savory.
So these Mashed Potato Beef Hand Pies are what I’ve got.
You’re welcome, internet. 😉
The filling of these hand pies can be made in the Instant Pot! It’s beef stew-esque… but the cooking liquid is beer! Guinness, to be specific, though any other stout beer would work here, too.
It can also be made ahead of time, along with the mashed potatoes and pie crust, so that the day of your party or before dinnertime, you can put together the hand pies.
A heads up, though: Putting them together, especially smaller ones, will take longer than you expect. So give yourself more than enough time and don’t stress about it!
You could also make the meat pies completely, place them on a baking sheet and freeze overnight if that’s easier.
So many options, y’all!
Mashed Potato Beef Hand Pies Essentials
- Instant Pot or Slow Cooker
- Rolling Pin.
- Sheet pan.
- Nonstick baking mat.
- Silicone Basting & Pastry Brush.
- Dough blender.
- Glass bowls.
These pies would be PERFECT at a St. Patrick’s Day party along with the following desserts and drinks…
- Chocolate Guinness Cupcakes with Creamy Bailey’s Icing
- Chocolate Chip Irish Cream Pound Cake
- Salted Caramel Guinness Float
You could also make them for dinner. That’s what we have done, and they are freakin’ delish!
Scroll on down to learn how to make ‘em!
Move over, sweet pies! Mashed Potato Beef Hand Pies are for dinner! A beef stew, cooked in Irish stout beer, cooks quickly in the Instant Pot before combining with creamy mashed potatoes in a crusty whole wheat pie crust. Form into mini hand pies before baking and serving with a flavorful stout gravy! Perfect for St. Patrick's Day, any kind of household get together or a weeknight meal, Mashed Potato Beef Hand Pies will become a new favorite
- ½ cup vegetable shortening
- ½ cup unsalted butter, frozen
- 2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon kosher salt
- 2 cups water (could need more or less depending on the weather conditions)
- 3 russet potatoes, small, (about 3 cups when diced)
- 1 ½ tablespoons unsalted butter
- 3 tablespoons milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb. stew beef, diced in ½" pieces
- 1 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unbleached all-purpose flour
- 2 tablespoons canola oil
- 1 onion, diced
- 3 carrots, diced
- 11.2 oz. Guinness Extra Stout Beer (or any other unflavored stout beer)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 1 Egg, for egg wash and sealing
- Pan drippings, from the stew filling
- 2 tablespoons unbleached all-purpose flour
- 3 tablespoons water
- Salt and pepper, to taste
Make the Pie Crust
- With a cheese grater, grate the frozen butter. When the entire stick has been grated, transfer the butter back to the freezer to stay cool.
- Cut the vegetable shortening with a knife.
- Sift the flours and salt in a large glass bowl.
- Pour water into a glass with ice cubes.
- Remove the butter from the freezer.
- Using a dough blender or a fork, cut the butter and shortening into the flour mixture until the fats appear to be the size of peas and the texture of wet sand.
- Drizzle half of the water on top of the flour-butter mixture. Using a plastic spatula, lightly fold the flour over the liquid. (Do not stir!)
- Pour in the ¼ of the remaining water and repeat.
- When ready, the dough should just hold together when pressed, and you should be able to see flecks of butter in the crust. If necessary, add additional cold water until you reach the desired consistency.
- Form the dough into a round and wrap tightly in plastic wrap.
- Refrigerate at least one hour.
Make the Mashed Potatoes
- Scrub potatoes clean and peel, if desired. Dice into ½” cubes to make for quicker cooking.
- Place all diced potatoes in saucepan. Cover with water. Add a pinch of salt.
- Heat over high heat, and bring to a boil.
- Boil until the potatoes are fork tender. (This is when you can touch the potato with a fork, and the fork slides right in.)
- Remove from the heat and drain in a colander.
- Place the diced potatoes back into the saucepan.
- Add the butter, milk, salt and pepper. Mash with a fork or potato masher, stirring until the desired consistency.
Make the Filling and the Gravy
- Season with beef with salt and pepper. Toss in the unbleached all-purpose flour.
- In the Instant Pot, set to Sauté (Normal) for 15 minutes.
- Add the oil and brown the beef on all sides.
- About 8 minutes in, add the chopped onion and carrot.
- When the setting turns off, deglaze the pan with beer.
- Place the lid on the Instant Pot and seal the valve.
- Set to Pressure Cook (Normal), and set the timer for 20 minutes.
- When the cook has completed, release the pressure and steam.
- Remove the beef and vegetables from the sauce.
- Set to Sauté (Normal) for 10 minutes.
- In a small bowl, make a slurry of flour and water.
- Pour into the cooking liquid in the Instant Pot.
- Cook until thick and glossy, then turn off heat and cover until time to enjoy.
- IF making the gravy in advance, you can reheat it in the microwave and add additional water if it’s too gelatinous.
Make the Hand Pies
- On a flat, floured surface, roll out the dough using a rolling pin until ¼” thick.
- Using a round cookie or biscuit cutter, cut the dough into 2” rounds. (Or however large/small rounds you’d like. I don’t recommend going smaller than 2”.)
- Dollop mashed potato onto half of the rounds, then the filling. (If you’re making smaller hand pies, I suggest 1 tablespoon of potato to 2 tablespoons of filling. If you’re making bigger ones, 2-3 tablespoons of potato and 2-3 tablespoons of filling.)
- Using the other half of the rounds, top the filled dough. Press together using your fingers, then seal using a fork’s tines.
- Repeat the process until all the hand pies have been made.
- Using the fork, poke a few holes into the top of the hand pies.
- Brush with the egg.
- Transfer the hand pies to a baking sheet lined with a nonstick baking mat OR parchment paper.
- Place the baking sheet in the freezer until baking time. (This can be done well in advance OR can be done to keep the pies chilled while the oven preheats.)
- Preheat the oven to 350°F.
- When the oven is preheated, place the baking sheet inside.
- Bake 25-35 minutes, or until the hand pies are golden brown. (Bake time will vary depending on the size, so keep an eye on yours!)
- Enjoy warm with the gravy, made above!
Please note that the assembly time of these hand pies is byfar the longest and most painstaking! Allow yourself enough time because the process is messy and can be frustrating.
The baking time depends entirely on the size of the hand pies. For my 2” ones, I baked them for 30 minutes while the larger 4” ones baked for about 45.
Easy entertaining tip: Make the pie crust, mashed potatoes and the filling a day in advance. That way, you’ll just have to assemble them the day of your event. You can also purchase three pie crusts at the store if you don’t want to make the crust at home.
Serving Size:2" hand pie
Amount Per Serving: Calories: 160 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 37mg Sodium: 300mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 8g