Individual Beef Pot Pies

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, 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 sauce pan over med heat. Pat the stew meat dry, sprinkle with salt and pepper, and add to the pan. Cook and stir occasionally, until browned. Remove to 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 crusts are golden and filling is bubbly.

Let the 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.