Name: Savoury Ground Beef Hand Pies (with hidden organ meats)
Prep time: 90 min
Cook time: 25 min
Total time: 295 min
Ingredients: 4 pie crusts; 1 tbsp olive oil (or butter, tallow, or lard); 1 onion (small-medium sized) (diced small); 3 cloves garlic (minced); 1 lb ground beef; 2 oz. beef liver (minced or blended); 2 oz. beef heart (minced or blended); 3 tbsp flour (white or whole wheat); 1 potato (small-medium sized) (diced small); 1/2 cup peas (frozen); 1 carrot (medium-large sized) (diced small); 2 cups broth (beef, chicken or water); 1 tsp salt; 1 tsp ground pepper; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp paprika; 1/4 tsp cayenne; 1 tsp worcestershire; 1 egg; 1 tbsp cream (or milk)

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These ground beef hand pies are a practical solution for staying nourished on busy days. This freezer-friendly recipe allows you to stock your freezer with nutrient-dense grab-and-go’s. Whether you are preparing bulk foods for postpartum or looking for a quick, high-protein meal, these savoury ground beef hand pies are a must.

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These ground beef hand pies with hidden organ meats have been a staple in my kitchen during this postpartum season. Proper nourishment is vital for recovery, energy, and milk production, but finding the time to cook nutrient-dense meals isn’t always easy.

This is a freezer-friendly, bulk recipe designed to keep your freezer stocked with a “hands-off” meal or snack. I prefer to freeze the majority of the batch unbaked; when you’re ready to eat, simply preheat the oven and bake. You end up with a freshly baked, flaky, and savoury ground beef hand pie with minimal effort or clean-up.

Why You’ll Love This Recipe

freezer-friendly & quick to bake from frozen
bulk recipe to stock your freezer
has organ meats for extra nourishment
uses only simple ingredients

Recipe Tips

make my bulk pie crust recipe: This recipe will need 4 pie crusts. I highly recommend you make my bulk pie crust recipe which yields 6 pie crust doughs and save 2 in the freezer for something else (like an apple pie).

chill the hand pies before baking: This ensures the butter in the pie dough is chilled and will bake to flaky perfection.

freeze for later: I love baking half of these, storing in the fridge and warming them up for a quick lunch and freezing the other half unbaked! It is a bit of a time consuming process so I like making lots at a time.

skip the organ meats if you want: If organ meats aren’t your thing, feel free to leave them out. Carry on with the recipe as usual.

use frozen peas to cool down: When using frozen peas, add them at the end when the mixture is basically done and mashed, and off the heat. The frozen peas will help cool down the mixture.

Ingredients

pie crusts: we’ll need 4 for this bulk recipe. I highly recommend you make my bulk pie crust recipe.
olive oil: or butter, lard, bacon grease, tallow
onion: one small-medium sized, diced small
garlic: minced
beef: ground
beef liver (or liver cubes): minced or blended
beef heart: minced or blended
flour: white or whole wheat
potato: one small-medium sized, diced small
peas: ideally frozen but canned is fine
carrot: one medium-large sized, diced small
broth: beef, chicken or water
salt: any kind
pepper: i love cracked pepper but ground is great too
thyme: fresh or dried
rosemary: fresh or dried
paprika: smoked or regular is good
cayenne: for a kick
worcestershire: optional but adds nice flavour
egg & cream: for egg wash (optional)

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Materials

large pot: for cooking the ingredients
wooden spoon: for stirring the ingredients
rolling pin: for rolling out the pie dough
potato masher: for mashing the mixture to be more thick and homogenous
fork: for sealing the hand pies
bowl or large circle cut-out: 6″ in diameter for cutting circles
pastry brush: for the egg wash

Step-by-Step Instructions

*Ensure you allow enough time for the filling to cool down completely. I recommend making the filling in the morning and assembling the hand pies later in the day.

*Prepare your pie crust dough ahead of time so it’s nice and chilled and ready for assembling when the time comes.

STEP 1: Heat a large skillet or Dutch oven over medium heat and add oil. Sauté the diced onions and garlic until they are soft and fragrant.

STEP 2: Add the ground beef, ground liver, and ground heart to the pan. Cook until the mixture is deeply browned, breaking it up as it cooks to ensure an even texture.

STEP 3: Stir in your spices, a splash of Worcestershire sauce, and the flour. Cook for 1–2 minutes to remove the raw flour taste and coat the meat thoroughly.

STEP 4: Mix in the diced carrots and potatoes. Pour in your broth and bring the mixture to a simmer.

STEP 5: Simmer for about 20 minutes until the vegetables are tender and the filling has thickened. Use a potato masher to gently mash the mixture for a cohesive, classic meat-pie texture.

STEP 6: Turn off the heat and add frozen peas. Let the filling cool completely to room temperature. This is a critical step to prevent the crust from becoming soggy or the butter in the hand pie dough from melting prematurely.

STEP 7: Prepare your dough by rolling it out to a 1/8 inch thickness and cutting out circles 6″ in diameter with a bowl or large cookie-cutter. Alternatively, divide each pie dough portion into 5 equal balls and roll each one out to roughly a 6″ diameter.

Dough circles and rolling pin on surface

STEP 8: Place 3 tablespoons of the cooled filling onto one half of each dough circle, leaving a clear border around the edge for sealing.

STEP 9: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together and seal them with the tines of a fork. Use a sharp knife to poke 3 small slits in the top of each pie to allow steam to escape.

STEP 10: Brush the tops of the hand pies with a whisked egg wash for a golden finish.

STEP 11: To bake immediately, refrigerate the hand pies for 30 minutes to firm up while you preheat the oven to 400°F (200°C). Alternatively, flash-freeze them on a baking sheet until solid before transferring to a freezer bag for long-term storage.

STEP 12: Bake at 400°F (200°C) for 25 minutes, or until the crust is crisp and deep golden brown.

Hand pie filled with meat and vegetables

Savoury Ground Beef Hand Pie FAQ

Place the egg-washed, unbaked hand pies on a baking sheet in a single layer. Ensure they are not touching so they don’t stick together during the initial freeze.

Once the hand pies are frozen solid, transfer them into a freezer-safe Ziploc bag or airtight container. Label the bag with the date; they will stay fresh in the freezer for up to 6 months.

Preheat your oven to 400°F (200°C). Place the hand pies on a parchment-lined baking sheet directly from the freezer; there is no need to thaw them first. Bake for 30–40 minutes until the crust is a deep golden brown and the filling is heated through.

It is essential to keep the filling and the dough cold. If the filling is even slightly warm, it will melt the butter in your pie crust dough, ruining those flaky layers and leading to a greasy, tough texture.

No, adding organ meats is completely optional. This recipe works perfectly with 100% ground beef. However, I highly recommend the addition of beef liver or heart as a “nature’s multivitamin” boost. When minced finely or blended and browned with the ground beef, the flavour is completely masked by the savoury seasonings and flaky crust. It is an excellent way to increase the nutrient density of your meals—especially for postpartum recovery or growing children—without the strong, traditional taste of organ meats.

Yes! You can easily customize the shape of your hand pies. Try cutting the dough into large rectangles and folding them in half, or use large squares folded diagonally to create triangles. Just remember to adjust the amount of filling based on the size of your dough to ensure a clean seal.

Yes, however the pie crust won’t be as flaky and delicious after you reheat it. That is why I recommend freezing the hand pies unbaked.

How To Store

Storing Unbaked Hand Pies (Best for Freshness)

Flash Freeze: Place the egg-washed, unbaked pies on a parchment-lined baking sheet. Ensure they are not touching. Freeze for 2-3 hours until solid.
Long-Term Storage: Once solid, transfer the pies to a heavy-duty freezer bag or airtight container. Use parchment paper between layers if stacking.
Shelf Life: Store for up to 6 months in the freezer.
To Cook: Bake directly from frozen at 400°F (200°C) for 30–40 minutes.

Storing Baked Hand Pies (Best for Quick Reheating)

Refrigeration: Allow the pies to cool completely to room temperature first. Store in an airtight container for up to 4 days.
Reheating:
- Oven/Air Fryer: Reheat at 350°F (175°C) for 10–15 minutes to restore some of the crispness of the crust.
- Microwave: For a soft crust, microwave for 60–90 seconds (best for immediate eating, but the crust will not be crisp).