These comforting Individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.
This small batch recipe for two makes a great lunch, dinner, or impressive date night meal.
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How to make Mini Beef Pot Pies
Thaw the puff pastry sheet according to the package directions, for about 40 minutes.
At the same time, dice the onion, and cut the red potatoes into 1-inch cubes, leaving the skin on the potatoes.
For the Beef and Vegetables
Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Pat the stew meat dry, sprinkle with salt and pepper, and add to the pan. Cook and stir occasionally, until browned. Remove to a plate and set aside.
Add the other 1/2 tablespoon olive oil to the pan. Add in the mushrooms and cook until the liquid is gone.
Stir in the minced garlic, thyme, beef broth, and Worcestershire sauce.
Add the potatoes, onions, and browned meat back into the pan.
Bring to a boil, reduce to a simmer, cover and cook until the potatoes are cooked and the beef is tender, about 15 minutes.
Whisk together the cornstarch and cold water. Add to the stew, stir, and cook until thickened, about 2 minutes.
Remove from the heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.
Preheat the oven to 400 degrees F (200 C).
For the Puff Pastry Tops
Turn one 20 oz oven-safe bowl upside down on the thawed puff pastry sheet and cut around it with a small knife. I recommend these 20 oz oven safe bowls.
Repeat for the second crust.
If desired, cut small shapes out of leftover dough.
To assemble the Pot Pies
Spray the 20 oz oven-safe baking dishes with non-stick spray and place on a foil-lined baking sheet.
Pour the stew into the prepared bowls.
Place puff pastry rounds on top and gently stretch and press puff pastry edges over the lips of the bowls, or tuck the puff pastries down inside the bowls on top of the stew.
Whisk the egg with 1 tablespoon of water in a small bowl and brush onto the puff pastry tops.
If using the extra little shapes place them on top of the pastry rounds and brush those with egg wash as well.
Bake for 25 minutes until the crusts are golden and the filling is bubbly.
Let the pot pies cool for about 10 minutes before serving to allow the filling to thicken.
Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.
You may also enjoy
- Creamy Chicken Pot Pie
- Crock Pot Shepherd’s Pie
- Ground Beef and Potato Casserole
- Beef Roast with Vegetables
- Slow Cooker Easy Beef Stew
- Chicken Gnocchi Pot Pie
- Slow Cooker Creamy Beef Pappardelle
Individual Beef Pot Pies
Ingredients
- 1 sheet frozen puff pastry
- ½ small onion
- 2 small red potatoes
- 1 Tablespoon olive oil (divided)
- ½ lb cubed beef stew meat
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped mushrooms
- 1 teaspoon minced garlic
- ⅛ teaspoon dried thyme leaves
- 1 ⅓ cups unsalted beef broth
- 1 Tablespoon Worcestershire sauce
- ⅛ cup cornstarch
- ¼ cup cold water
- ½ cup frozen peas and carrots medley (do not thaw)
- ⅛ cup fresh parsley (minced)
- 1 small egg
- 2 teaspoons water
Instructions
- Thaw puff pastry sheet according to package directions, about 40 minutes.
- At the same time, dice onion and cut red potatoes into 1 inch cubes, leaving the skin on the potatoes.
Make the Stew:
- Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat stew meat dry, sprinkle with salt and pepper, and add to pan. Cook and stir occasionally, until browned. Remove to plate and set aside.
- Add the other 1/2 tablespoon olive oil to pan. Add mushrooms and cook until liquid is gone.
- Stir in minced garlic, thyme, beef broth, and Worcestershire sauce.
- Add potatoes, onions and browned meat back into pan.
- Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, about 15 minutes.
- Whisk together cornstarch and 1/4 cup cold water. Add to stew, stir and cook until thickened, about 2 minutes.
- Remove from heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.
- Preheat oven to 400 degrees F (200 C).
Cut the Puff Pastry Tops:
- Turn one 20 oz oven safe bowl upside down on thawed puff pastry sheet and cut around it with a small knife. I recommend these 20 oz oven safe bowls.
- Repeat for second crust.
- If desired, cut small shapes out of leftover dough.
Assemble the Pot Pies:
- Spray 20 oz oven safe baking dishes with non-stick spray and place on foil lined baking sheet.
- Pour stew into prepared bowls.
- Place puff pastry rounds on top and gently stretch and press puff pastry edges over lips of bowls, or tuck puff pastries down inside bowls on top of stew.
- Whisk egg with 1 tablespoon water in a small bowl and brush onto puff pastry tops.
- If using extra little shapes place on top of pastry rounds and brush with egg wash.
- Bake 25 minutes until crusts are golden and filling is bubbly.
- Let pot pies cool about 10 minutes before serving to allow filling to thicken.
- Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
janice
Sunday 30th of January 2022
I just made this with pie crust and left over beef roast, so good thank you for a great recipe
Zona
Sunday 30th of January 2022
Hi Janice, Sounds great! So glad you enjoyed it :)
Cassi
Wednesday 3rd of November 2021
It was a super great way to use up leftover prime rib and baked potatoes. I sauteed 1/2 lg yellow onion in olive oil til translucent, chopped up fresh carrots and added to the onion then added quartered mushrooms then a pat of butter, Worcestershire sauce, marjoram, dry mustard, white pepper and onion salt. Then some beef broth the leftover cubed prime rib w cut up baked potatoes. Added flour to some melted butter/ghee then stirred until smooth and added to the pan for thickness. Cooking spray on two crocks then lined with pastry, and made a loose “tent” on top. Baked @ 375 30 minutes it was fabulous!
Elfi
Tuesday 19th of April 2022
@Cassi, great minds think alike. Lol. I often make fajitas with leftover prime rib. But this recipe really hit the spot. And it looked so pretty too!
Glorya Nichols
Thursday 30th of July 2020
Do you think I could use canned beef for this?? I have received 4 cans of beef looking for recipes. Thx
Zona
Thursday 30th of July 2020
Hi Glorya, I have not tried using canned beef but I think that would work fine. Let me know how it goes if you decide to try it :)