Description
Mini Beef Pot Pies are a comforting classic featuring tender slow-cooked beef stew simmered with vegetables and a rich savory gravy, all encased in flaky puff pastry. These individual pot pies are perfect for cozy dinners and freeze well for convenient meals.
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 ounce 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 beef broth (low sodium)
- 1 beef bouillon cube
- 2 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Pastry & Finishing
- 2 puff pastry sheets
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for slow cooking the beef stew and baking the pot pies.
- Brown the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches, searing for about 5 minutes until browned. Transfer browned beef to a plate and repeat with remaining meat.
- Sauté Vegetables: In the same pot, add onion, carrots, and mushrooms. Sauté until softened, about 5 minutes, scraping the pot bottom to release browned bits for flavor.
- Add Flour and Tomato Paste: Return the beef to the pot. Sprinkle flour over the meat and vegetables; cook for one minute. Stir in tomato paste and garlic and cook for 30 seconds more.
- Add Liquids and Seasonings: Pour in the Guinness and cook for approximately 2 minutes. Add beef broth, beef bouillon cube, Worcestershire sauce, sugar, thyme, and bay leaf. Stir well to combine.
- Simmer in Oven: Bring stew to a simmer on stovetop, then cover and transfer to the preheated oven. Cook for 2 to 2½ hours, or until the beef is tender.
- Finish Stew: Remove the Dutch oven from the oven. Stir in frozen peas and discard the bay leaf.
- Prepare Puff Pastry: Roll out puff pastry sheets and cut into 6 to 8 inch rounds, ensuring each round is ½ to 1 inch larger than your ramekins.
- Assemble Pot Pies: Spoon beef mixture into each ramekin. Top with a pastry round, pressing edges to seal. Brush with beaten egg wash and cut slits into the pastry for steam to escape.
- Bake Pot Pies: Place ramekins on a baking sheet and bake in the oven at 350°F for 40 to 45 minutes, or until the pastry is golden brown and puffed.
- Cool and Serve: Let the mini pot pies cool for about 10 minutes before serving to allow filling to set slightly.
Notes
- Beef Choice: Use chuck roast or stew meat for tender, fall-apart beef—avoid lean cuts that dry out.
- Browning: Take your time searing the beef to develop deep flavor from golden-browning.
- Puff Pastry: Keep pastry chilled until ready to use to maintain flakiness and puffiness.
- Vegetable Variations: Feel free to substitute or add potatoes, cauliflower, or your preferred veggies.
- Guinness Substitute: Use red wine or extra beef broth if you prefer no beer.
- Storage: Refrigerate leftover pot pies up to 3 to 4 days; reheat in microwave or oven.
- Freezing: Freeze cooked beef stew separately for up to 3 months or fully baked pot pies for 1 month in airtight containers.
- Instant Pot Alternative: Sear beef on Saute setting, then cook on manual high pressure for 35 minutes to speed up stew preparation.
Nutrition
- Serving Size: 1 pot pie (approx. 1/5 of recipe)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
