Beef Pot Pies
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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!
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!
- 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.
Make The Beef Stew
- 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.
Make Pot Pies And Bake
- 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.
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
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
Air Fryer No Knead Bread
Mashed Potatoes
Caesar Salad Recipe
Irish Mule
Expert Tips
- 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.
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.
More Delicious Recipes To Try
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Beef Pot Pies
Video
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
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
