This week’s Sunday Supper Ingredients are root vegetables like carrots, potatoes, parsnips, etc. I’m bringing you a recipe perfect for leftovers.
One of my family’s favorite meals is my roast. It’s full of carrots and potatoes and whole roasted garlic cloves. Sometimes we have leftovers, and often when that happens I love to make Hearty Stew Hand Pies.
One of these is a perfect grab and go meal that fills you up. My husband loves to pop one in the microwave and take it to eat on his way to work.
I do this both for roast and for short ribs. I just recently served my family short ribs for dinner, and with the leftovers I made about half a dozen Hearty Stew Hand Pies.
I use a 6-inch circle cutter, and with the refrigerator pie crust, I can cut 4-6 circles out of one. Then, I cut 4-6 more from the second pie crust in the package.
Then, I shred the leftover meat and slice up the veggies and put about 2-3 tablespoons in the center of each pie circle.
I wet the edges to seal another pie circle on top and then crimp the edges with my fingers.
I place each pie circle on a piece of parchment paper on the cookie sheet and cover each one with an egg wash so they’ll bake up nice and brown.
Then, I bake for about 15 minutes at 450 degrees.Print
Hearty Stew Hand Pies
- leftover roast or short ribs
- 2 refrigerated pie crusts
- 1 egg
- Preheat oven to 450 degrees.
- Shred the meat and slice up the carrots and potatoes
- Cut 6-inch circles out of each pie crust.
- Spoon about 2-3 tablespoons of the roast/short ribs onto half the pie circles.
- Cover each pie circle with another one.
- Seal with water and crimp the edges.
- Beat the egg and brush on each pie circle.
- Bake for 15 minutes or until golden brown.
- Serve immediately, or store in the refrigerator for up to a week.
Looking for more root vegetable recipes? Here are a ton from other Sunday Supper home cooks from appetizers all the way to desserts. Check them out!
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
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I love that you turned such a classic comfort food into a hand pie! It’s like an individual pot pie, which sounds SO good!
These would be great to freeze for easy weeknight meals on the run!
I’m totally making these the next time I have any beef stew leftover!
Sounds great with shredded meat instead of ground meat!
What a yummy way to repurpose stew!
Yum! Hearty and warming!
Oh.my.word. These look so comforting and amazingly good!! I love handpies, but I’ve never made them. I’ll have to start with making yours.