Description
These Mini Beef Pot Pies feature tender slow-cooked beef stew meat simmered in a rich, savory gravy with vegetables, topped with flaky puff pastry. Perfect for a comforting and satisfying meal, these individual pot pies are easy to make in advance and bake to golden perfection.
Ingredients
Units
Scale
Main 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 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 tablespoons Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
For the Puff Pastry Topping
- 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 stew and baking the pot pies.
- Sear beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Add meat in batches, searing about 5 minutes until browned. Transfer seared beef to a plate.
- Sauté vegetables: Add chopped onion, carrots, and sliced mushrooms to the Dutch oven. Cook for 5 minutes until softened, scraping the bottom of the pot to lift browned bits for flavor.
- Create stew base: Return beef to the pot. Sprinkle flour over beef and vegetables, cooking for 1 minute to remove raw taste. Stir in tomato paste and garlic, cooking additional 30 seconds.
- Add liquids and seasonings: Pour in Guinness and cook for 2 minutes to reduce slightly. Add beef broth, bouillon cube, Worcestershire sauce, sugar, dried thyme, and bay leaf. Stir well to combine.
- Slow cook stew: Bring stew to a simmer, cover pot, and transfer to the preheated oven. Cook for 2 to 2½ hours until beef is tender.
- Finish stew: Remove Dutch oven from the oven, stir in frozen peas, and discard bay leaf.
- Prepare pastry: Roll out puff pastry sheets and cut into 6-8 inch rounds, ensuring each round is ½ to 1 inch larger than your baking dishes or ramekins.
- Assemble pot pies: Spoon beef mixture into individual ramekins or small baking dishes. Top each with a pastry round, pressing edges to seal. Brush pastry with beaten egg and cut small slits to vent.
- Bake pot pies: Place ramekins on a baking sheet and bake in the oven at 350°F for 40 to 45 minutes until golden brown and puffed.
- Serve: Allow pot pies to cool for 10 minutes before serving to let filling set slightly.
Notes
- Beef Choice: Use chuck roast or stew meat for tender, fall-apart beef. Avoid lean cuts to prevent dryness.
- Browning Matters: Take your time to sear beef properly for deeper flavor in the stew.
- Puff Pastry Tips: Keep pastry cold until ready to use for best puff and texture.
- Ramekin Size: 4-inch ramekins about 3 inches deep yield approximately 5 mini pot pies.
- Instant Pot Adaptation: Sear beef in Instant Pot on sauté mode, then cook all ingredients under high pressure for 35 minutes.
- Vegetable Variations: Substitute or add potatoes, cauliflower, or your favorite vegetables in the stew.
- Guinness Substitute: Use red wine or additional beef broth if you prefer not to use beer.
- Storage: Refrigerate leftovers in airtight containers for 3 to 4 days. Reheat in microwave or oven at 300°F.
- Freezing: Freeze cooked stew separately for up to 3 months, or fully baked pot pies in airtight containers for up to 1 month.
Nutrition
- Serving Size: 1 pot pie
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
