Description
These Mini Beef Pot Pies are hearty, comforting, and perfect for a cozy meal. Made with tender slow-cooked beef, vegetables, and a rich savory gravy, all encased in flaky puff pastry, these individual pies make an impressive yet easy dish for family dinners or special occasions.
Ingredients
Units
Scale
Beef Stew
- 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 1/2 inch pieces
- 4 ounces cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1/2 cup Guinness or any dark Irish stout
- 3 tablespoons all-purpose flour
- 1 1/2 cups low sodium beef broth
- 1 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Assembly
- 2 puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for slow cooking and baking later.
- Sear Beef: 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 and sear each batch for about 5 minutes until browned. Transfer seared meat to a plate and repeat until all beef is browned.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and sliced mushrooms. Sauté until softened, about 5 minutes, scraping the bottom of the pot to lift browned bits for flavor.
- Add Beef and Thicken: Return the beef to the pot. Sprinkle flour evenly over the meat and vegetables and cook for 1 minute to remove raw flour taste. Stir in tomato paste and garlic, cooking for another 30 seconds.
- Deglaze and Simmer: Pour in the Guinness and cook for about 2 minutes to reduce slightly. Add beef broth, bouillon cube, Worcestershire sauce, sugar, dried thyme, and bay leaf. Stir to combine.
- Slow Cook: Bring mixture to a simmer, cover the Dutch oven, then transfer it to the preheated oven. Cook for 2 hours 30 minutes or until the beef is tender and flavors meld.
- Add Peas and Finish Filling: Remove the Dutch oven from the oven and stir in frozen peas. Discard the bay leaf.
- Prepare Puff Pastry: Roll out puff pastry sheets and cut into rounds measuring 6 to 8 inches in diameter, about ½ to 1 inch larger than your ramekins.
- Assemble Pot Pies: Divide the beef mixture evenly into ramekins. Top each ramekin with a puff pastry round, pressing edges to seal. Brush tops with beaten egg and cut small slits for steam to escape.
- Bake Pot Pies: Place the ramekins on a baking sheet and bake in the oven at 350°F for 40 to 45 minutes or until the pastry tops are golden brown and puffed.
- Cool and Serve: Remove from oven and allow pot pies to cool for 10 minutes before serving to set the filling and avoid burns.
Notes
- Use chuck roast or stew meat for tender and flavorful beef; lean cuts do not work as well.
- Do not rush the searing step; browning deeply enhances flavor.
- Keep puff pastry chilled until ready to use for best puff and texture.
- For faster preparation, use an Instant Pot to sauté the beef and cook on high pressure for 35 minutes.
- Substitute Guinness with red wine or extra beef broth if preferred.
- Leftover pot pies can be refrigerated in airtight containers for 3 to 4 days or frozen for up to 1 month.
- You may freeze beef stew separately for up to 3 months, then assemble and bake fresh when desired.
- Feel free to add or swap vegetables such as potatoes or cauliflower for variation.
Nutrition
- Serving Size: 1 pot pie
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
