Shephard’s Hand Pie

3 golden potatoes

one can diced tomatoes

1 small back Woodstock's Mixed frozen veggies

1 tsp better than bouillon broth

3 tbsp milk (or milk alternative)

3 tbsp butter

2 tbsp tamari

salt and pepper

pie crust

1 heaping tsp flour

egg white

Use our traditional pie crust recipe for the pie crust!

  1. Preheat oven to 375
  2. Dice potatoes and place in a steam basket in a small pot. Steam for 20-25 minutes, or until tender.
  3. While potatoes are steaming, heat a medium saucepan. Add a tablespoon of butter and the frozen veggies. Heat for 1-2 minutes.
  4. Add tomatoes, better than bouillon, tamari, salt, and pepper. Add flour, mix well, and heat for 1-2 minutes.
  5. Potatoes should be tender by now. Place in a bowl and mash. Add 2 tbsp of butter and 3 tbsp of milk. Mix until just combined.
  6. Roll out dough and cut into a large circle. Fill a small bowl with a little water and set it aside.
  7. In the center of the circle add potatoes and the filling. Fold the dough in half, leaving the bottom layer of dough showing slightly, press firmly.
  8. With your fingers, add a small amount of water to the edge where the dough meets. Fold the bottom dough in and use a fork to seal and decorate the edge. Transfer to a lined baking sheet.
  9. Put a few small holes on the top of the pie for ventilation. Brush gently with egg white.
  10. Place in the oven for 30 minutes, rotating the pan 1/2 half through. The crust should be browning slightly.


Yield: 6 servings