Beef Pasty Pies

A pasty is traditionally held in your hand, but trust us: You won’t mind the bowl. Ground beef and a hearty carrot-onion-potato blend topped with flaky pie crust.

Beef Pasty Pie

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness


  • 1 1/2 pounds ground beef
  • 1 refrigerated pie crust (1/2 of 15 ounce package)
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups shredded russet potatoes
  • 3/4 cup shredded onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, beaten
  • Ketchup or beef gravy (optional)


  1. Heat oven to 400 degrees F.
  2. Combine ground beef, carrots, potatoes, onion, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture evenly into six 8 ounce ovenproof ramekins or bowls, packing mixture down evenly. Set aside.
  3. Unfold pie crust on flat surface, pressing out fold lines with fingers. Cut crust evenly into six circles, about 3 3/4 inch in diameter. Place crust over each ramekin allowing edges to drape over ramekin rim; crimping edges to seal. Cut three slits in crust to vent; brush top with egg.
  4. Place ramekins on lined baking sheet. Bake in 400 degrees F oven for 30 to 35 minutes, until instant-read thermometer inserted into center registers 160 degrees F and crust is golden brown.
  5. Let stand 5 minutes before serving.
  6. Serve with ketchup or gravy, if desired.

Yield: 6 ramekins

Nutrition information per serving: 474 Calories; 216 Calories from fat; 24g Total Fat (10 g Saturated Fat; 3 g Monounsaturated Fat;) 105 mg Cholesterol; 812 mg Sodium; 40 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 3.1 mg Iron; 5.3 mg Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.1 mg Zinc; 21.9 mcg Selenium; 104.6 mg Choline

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Recipe and photo used with permission from:

Recipe and photo used with permission from: Texas Beef Council

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