Mini Beef Pot Pies
User Reviews
4.9
39 reviews
Excellent
Mini Beef Pot Pies
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These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they're baked to perfection! They're incredibly delicious, total comfort food perfect for a special occasion or any time of the year!
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Ingredients
- 3 tablespoons vegetable oil
- 2 pounds beef stew meat or chuck roast cut into small chunks
- salt and pepper to taste
- 1 medium onion roughly chopped
- 2 medium carrots peeled and cut into ½ inch pieces
- 4 ounce cremini mushrooms slicked
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- ½ cup Guinness or any dark Irish stout
- 3 tablespoons all-purpose flour
- 1½ cups beef broth low sodium
- 1 beef bouillon cube
- 2 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 Puff pastry sheets
- 1 egg beaten, for egg wash
Instructions
- Preheat the oven to 350°F.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.
- Add the onion, carrots and mushrooms to the same pot and saute until the vegetables are softened, for 5 minutes. Stir the bottom of the pot to scrape all the brown bits.
- Add the beef back to the pot. Sprinkle the flour over the meat and vegetables and cook for 1 more minute. Add the tomato paste, garlic and cook for another 30 seconds. Pour in the Guinness and cook for about 2 minutes. Pour in the beef broth, add the beef bouillon cube, Worcestershire sauce, sugar, thyme, bay leaf and stir everything together.
- Bring to a simmer, cover and transfer to the oven. Cook for 2 to 2½ hours in the oven or until beef is tender. Remove Dutch oven from the oven and stir in the peas. Discard the bay leaf.
- Roll out the puff pastry sheets and cut into 6-8 inch rounds, making sure each round is it’s at least ½ to 1 inch larger than the baking dishes.
- Place beef mixture into each ramekin. Top each ramekin with pastry circle, pressing the edges to seal. Brush with egg wash and cut slits into the pastry.
- Transfer the ramekins to the oven and bake for 40 to 45 minutes or until golden brown. Let the pot pies cool for 10 minutes before serving.
Equipments used:
Notes
- Beef Choice: Chuck roast or stew meat works best because it gets fall-apart tender when slow-cooked. Avoid lean cuts—they’ll dry out.
- Browning Matters: Don’t rush the sear! Deep golden-brown beef = richer, deeper flavor. It’s worth the extra few minutes.
- Puff Pastry Tips: Keep it cold until ready to use—warm pastry gets sticky and won’t puff as nicely.
- I was able to get 5 beef pot pies in 4 inch ramekins that were about 3 inches deep.
- If you're in a rush, you can cook your beef stew in your Instant Pot. Simply sear the beef in the Instant Pot on the Saute setting, then add all the ingredients and cook on manual (high pressure) for 35 minutes.
- Use other vegetables you prefer such as potatoes, cauliflower or your favorites.
- Guinness Swap: Not a beer fan? Red wine or extra beef broth works just as well to build a bold, savory gravy.
- Wrap any leftover pot pies with aluminum foil or place them in air tight containers and refrigerate for 3 to 4 days. You can reheat them in the microwave until heated through or place them in the oven and reheat at 300°F for 10 to 15 minutes.
- You can also freeze these beef pot pies for easy dinners later on. Either freeze the beef stew separately in air tight containers for up to 3 months or place the already baked pot pies in airtight containers and freeze for up to 1 month.
Nutrition Information
Show Details
Serving
1serving
Calories
652kcal
(33%)
Carbohydrates
63g
(21%)
Protein
13g
(26%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
809mg
(34%)
Potassium
616mg
(18%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
4992IU
(100%)
Vitamin C
10mg
(11%)
Calcium
58mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 652kcal | 33% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 809mg | 34% |
| Potassium | 616mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4992IU | 100% |
| Vitamin C | 10mg | 11% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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