Beef Pot Pies

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

4.91 from 11 votes

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!

Prep Time30

Cook Time3 30

Total Time4

Course: Dinner

Cuisine: American, Irish

Keyword: beef pot pie, individual beef pot pie

Servings:

Calories: 652kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

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

US Customary - Metric

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.

Video

Notes

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.
If you don't have Guinness, you can replace it with a red wine or additional beef broth for a non-alcoholic version.
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