Shepherd's Pie Pockets - (Free Recipe below)


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Shepherd's Pie Pockets

Shepherd's Pie Pocket from Real Food by Dad

  • YIELD: 8 pockets


  • 1/2 lb. ground beef (or lamb)
  • 1 tsp. Bagel Spice (Sea Salt flakes)
  • 2 tsp. Emeril's Original Essence, or your preferred seasoning
  • 1 large carrot, diced
  • 1/3 cup frozen sweet peas
  • 1 1/2 cups mashed potatoes
  • 6 slices cheddar cheese
  • 2 8oz. Pillsbury Crescent Rolls


  1. Place ground beef in a large skillet and sprinkle Bagel Spice Sea Salt Flakes and Emeril Essence on top. Stir and cook until beef is browned and cooked through, about 10 minutes. Transfer beef to a bowl and add in diced carrots and cook for 3-5 minutes, or until tender. Add in frozen peas and stir until softened, about 2 minutes. Add vegetables to beef mixture fold to combine.
  2. Unroll crescent rolls into four rectangles. Place 1 slice of cheddar cheese on to half of crescent roll, layer with mashed potato and meat mixture. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.