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Dinner Beef Pies
4.9 from 10 votes

Beef Pot Pies

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •9/4/22 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for beef pot pies.

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!

a fork inside a beef pot pie that was freshly baked.
Table of Contents Open
  • Mini Beef Pot Pies
  • Beef Pot Pies Highlights
  • Ingredients
  • How To Make Mini Beef Pot Pies
    • Make The Beef Stew
    • Make Pot Pies And Bake
  • What If I Don’t Have A Dutch Oven?
  • Can I Make These Pot Pies Ahead Of Time?
  • What Cut Of Beef Is Best For Pot Pies?
  • Do I Have To Use Puff Pastry
  • Serve These Pot Pies With
    • Air Fryer No Knead Bread
    • Mashed Potatoes
    • Caesar Salad Recipe
    • Irish Mule
  • Expert Tips
  • Storage, Reheating And Freezing
  • More Delicious Recipes To Try
  • Beef Pot Pies
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Mini Beef Pot Pies

If you’re craving comfort food, these beef pot pies are pure perfection! Not only are they super cute and the perfect portion size, but these pot pies are filled with the most delicious beef and mushroom stew. With the creamy beef pot pie filling, hearty vegetables and flaky puff pastry, you end up with a perfect bite every single time.

My favorite part of these pot pies though is that they really are quite easy to throw together making them perfect for a weeknight meal. You can also make the stew ahead of time then just bake them right before dinner.

Beef Pot Pies Highlights

  • Completely Homemade. You have to love a meal made completely from scratch with one secret ingredient: puff pastry!
  • Perfect For Make-Ahead. Make the stew over the weekend and during the week when you’re ready to serve them, simply top them with puff pastry and bake for a completely delicious meal.
  • Cozy And Full Of Flavor. Every bite is loaded with melt in your mouth beef and mushroom stew, the true definition of comfort food!

Ingredients

overhead shot of ingredients needed to make beef pot pies.
  • Beef – I prefer to use chuck roast because it is the best cut of beef for stews. It’s nicely marbled and it’s perfect for slow braising.
  • Flour – A little bit of all-purpose flour which aids in thickening up the sauce and give us that creamy texture.
  • Veggies – Onions, mushrooms, carrots, peas and garlic are the ultimate combination for these pot pies. You can also add other veggies such as potatoes.
  • Tomato Paste – Make sure you have paste rather than sauce or crushed. Tomato paste is very thick and has a strong tomato flavor. It helps the stew develop a richer and deeper flavor and adds body to it.
  • Beef Broth – I always prefer a low sodium broth but feel free to use whatever you have on hand.
  • Guinness Stout – You’ll be surprised as to how much flavor this will add to the stew.
  • Worcestershire Sauce – Easier to find at the grocery store than it is to pronounce, but a must in stews because it adds lots of savory flavors.
  • Bay Leaf – For added richness and flavor. It’s a staple in stews!
  • Thyme – You can use either dried thyme or a couple sprigs of fresh thyme.
  • Sugar – I always use a bit of sugar in my stews, especially if there is some sort of tomato product, to cut out some of the acidity of the tomatoes.
  • Beef Bouillon – I like to add a cube of beef bouillon for extra beef flavor.
  • Puff Pastry – I like using store bought puff pastry because it makes these pot pies incredibly easy to make. You can also use pie crust or another option you have is to use canned biscuits.

How To Make Mini Beef Pot Pies

detail process shots showing how to make the stew for beef pot pies.

Make The Beef Stew

  1. Prep the oven. Preheat the oven to 350°F.
  2. Sear the 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 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.
  3. Saute veggies. 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.
  4. Add beef back and liquids. 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.
  5. Braise in the oven. 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.

Make Pot Pies And Bake

process shots showing how to prep beef pot pies for baking.
  1. Prep the pastry. 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.
  2. Assemble the pot pies. 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.
  3. Bake. 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.

What If I Don’t Have A Dutch Oven?

No problem. Use either an oven safe pot, or make everything in a regular pot, then transfer the stew to a casserole dish and cover with foil. Then just bake as instructed.

Can I Make These Pot Pies Ahead Of Time?

Absolutely! Simply make the stew as instructed over the weekend or when you have time and refrigerate up to 4 days until ready to make pot pies as instructed.

What Cut Of Beef Is Best For Pot Pies?

Make sure you use the right cut of meat for your stew! Opt for a less expensive, tougher cut. Because of the slow cooking, tougher beef cuts like chuck or round break down and become really tender and that’s exactly what we want in a stew, fall apart tender beef! These are the best beef options for your stew:

  • Chuck Roast (my preference)
  • Top Round
  • Rump Roast
  • Chuck Shoulder
  • Eye Round Roast
4 beef pot pies freshly baked.

Do I Have To Use Puff Pastry

Not really! You have options. You can use store bought canned biscuits like Pillsbury Grands or if you’d like you can even use pie crust. Up to you and what you like!

Serve These Pot Pies With

freshly made bread in air fryer on a cutting board cut into slices.
3 hrs 40 mins

Air Fryer No Knead Bread

creamy mashed potatoes in a white bowl garnished with parsley.
35 mins

Mashed Potatoes

overhead shot of freshly made caesar salad on a plate with a fork in it
30 mins

Caesar Salad Recipe

overhead shot of two irish mule cocktails garnished with mint and lime wedges.
5 mins

Irish Mule

Expert Tips

  1. 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.
  2. Use other vegetables you prefer such as potatoes, cauliflower or your favorites.
  3. If you don’t have Guinness, you can replace it with a red wine or additional beef broth for a non-alcoholic version.

Storage, Reheating And Freezing

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.

a fork inside a beef pot pie that was freshly baked.

More Delicious Recipes To Try

  • Crockpot Beef Stew
  • Dublin Coddle
  • Mexican Pork Stew
  • Irish Soda Bread
  • Skillet Chicken Pot Pie
  • Beef Bourguignon
  • Instant Pot Beef Stroganoff

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a fork inside a beef pot pie that was freshly baked.
Print
4.91 from 10 votes

Beef Pot Pies

Prep 30 minutes
Cook 3 hours 30 minutes
Total 4 hours
Rate Recipe
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!
5

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the oven. Preheat the oven to 350°F.
  • Sear the 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 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.
  • Saute veggies. 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 beef back and liquids. 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.
  • Braise in the oven. 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.
  • Prep the pastry. 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.
  • Assemble the pot pies. 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.
  • Bake. 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.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. I was able to get 5 beef pot pies in 4 inch ramekins that were about 3 inches deep. 
  2. 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.
  3. Use other vegetables you prefer such as potatoes, cauliflower or your favorites.
  4. If you don’t have Guinness, you can replace it with a red wine or additional beef broth for a non-alcoholic version.
  5. 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.
  6. 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

Serving: 1servingCalories: 652kcal (33%)Carbohydrates: 63g (21%)Protein: 13g (26%)Fat: 39g (60%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 33mg (11%)Sodium: 809mg (35%)Potassium: 616mg (18%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 4992IU (100%)Vitamin C: 10mg (12%)Calcium: 58mg (6%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a fork inside a beef pot pie that was freshly baked.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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9 Comments
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Terry
Terry
Posted: 2 months ago

5 stars
Absolutely delicious! Fixed the mushrooms small enough not to be detected by the picky sixteen year old. Only needed one sheet of puffed pastry.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Terry
Posted: 2 months ago

So glad you guys liked it!

0
Reply
Corinne B
Corinne B
Posted: 4 months ago

5 stars
Made this for family dinner yesterday and it was a hit. Tender beef, flavourful gravy. Will definitely make these again.

0
Reply
Kris Marie
Kris Marie
Posted: 1 year ago

Hi Jo! I’m making this tomorrow for St. Patrick’s Day dinner! I even bought the ramekins and Guinness Stout beer! Cannot wait to try this! A big thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kris Marie
Posted: 1 year ago

Let me know how you like it!

0
Reply
L
L
Posted: 1 year ago

Hi Johanna,
Could we prepare these ahead of time without baking the crust and put them in the freezer?
Also I’ve got aluminum pie ramekins, are they ok to use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  L
Posted: 1 year ago

Yes and yes! Let me know how they turn out!

0
Reply
Adele Farough
Adele Farough
Posted: 1 year ago

5 stars
I have a question. Could this be made as one large pie instead of individual pies? I don’t have suitable ramekins. Thank you so much! I did rate the recipe although I haven’t tried it. I fail to see why I wouldn’t like it! I really want to try it, so I hope my proposed way of doing it will work.

I really like your recipes! Thanks again!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Adele Farough
Posted: 1 year ago

Absolutely! Just use a pie plate or you can even do it in a casserole dish, then place the puff pastry on top and bake.

0
Reply

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