Mini Beef Pot Pies

5 from 2 votes

Easy Mini Beef Pot Pies are a classic comfort food with a rustic crust. This recipe comes together fast thanks to a few shortcut ingredients.

Prep Time30

Cook Time30

Course: dinner, Main Course

Cuisine: American

Servings: servings

Calories: 627kcal

Author: Gina Abernathy

Ingredients

1.5-2 pounds beef stew meat cut into 1-inch or smaller cubes
2 tablespoons oil
2 tablespoons minced garlic
8 ounces fresh mushrooms sliced
24 ounces bag frozen stew vegetables stew mix (potatoes, carrots, onions, celery)
2¾ cups beef broth, divided
2 tablespoons cornstarch
¼ cup Worcestershire Sauce
2 bay leaves
½ teaspoon each salt and pepper
1 box refrigerated pie crusts 2 crusts
1 egg beaten (for egg wash)

Instructions

Brown the Meat: In a large pot, heat two tablespoons of oil over medium heat. Add the cubed beef and garlic and cook until browned on all sides, about 5 minutes.
Prepare the Filling: Stir in the frozen (thawed) vegetables, mushrooms, Worcestershire sauce, and 2 1/2 cups of beef broth, cooking for another 15 minutes until the vegetables begin to soften.
Make the Gravy: Make a slurry with 1/4 cup beef broth and cornstarch. Stir well. Pour the slurry over the meat and vegetables, stirring gently. Add the bay leaves, salt, and pepper. Reduce the mixture to a simmer, allowing it to thicken, which should take about 7-10 minutes. Once thickened, remove from heat, remove bay leaves, and cool slightly.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Add ramekins.
Assemble the Pie: Roll out your pie crust and cut each circle 1" larger than the top of your ramekins. Spoon the beef and mushroom filling into each ramekin, spreading it evenly.
Egg Wash: In a small bowl, beat the egg with a tablespoon of water. Lightly rub the egg wash around the rim of each ramekin. Place the crust on top of the filling. Seal the edges by crimping with your fingers or a fork, and make several slits in the top crust to allow steam to escape. Brush the top crust with the egg wash.
Bake: Bake for 30-35 minutes, until the crust is golden brown and flaky.
Cool and Serve: Allow the pie to cool for 10 minutes before serving.

Notes

The filling for the beef pies can be made ahead of time and stored in the refrigerator for 2 days. Heat in a saucepan before filling the ramekins and baking.

Substitute your favorite vegetables if you don't like the combination in the frozen bags. This beef pot pie recipe is easy to customize with your favorite vegetables.

Use a homemade beef broth or substitute low-sodium broth for regular broth. Use vegetable broth if desired.

Nutrition