Homemade pot pies are one of my favorite meals of all time. They are both delicious and filling while giving you a feeling of down-home comfort. And, you may be thinking they are hard to make, but you would be wrong! Actually, they are super easy and what can be more fun than these Beef & Vegetable Mini Pot Pies?! There is something about mini-sized versions that make them that much more delicious! Am I right?
If you prefer to make a full family-sized version, be sure and check out our Homemade Chicken Pot Pie. It is just as easy and just as yummy!
Use store-bought pastry or make your own
Makes 10
Prep time: 40 minutes
Bake time: 30 minutes
Ingredients List:
1lb beef stew, cut up
1 large carrot, shredded
3 medium potatoes, diced
1 small onion, diced
1 1⁄2 cup frozen peas
1 tsp salt
3⁄4 tsp pepper
1 large garlic clove, minced
1⁄2 Tbsp Worcestershire
1 3⁄4 cup beef stock
1/3 cup flour
2/3 cup milk
5 Tbsp butter
1 egg yolk
Pastry Ingredients List:
4 cups flour + extra for rolling
2 tsp salt
1 cup + 1/3 cup shortening or butter
10-12 Tbsp cold water
Additional items:
mini tart baking pan
rolling pin
Instructions:
Purchase a pre-made pastry or make your own by combining flour and salt. Then cut in shortening (or butter) until crumbly. Add water a little at a time until the dough is not too dry and not too wet. Wrap in plastic or place in a covered bowl. Set in refrigerator while making the pot pie mixture.
Prepare pot pie mixture, by chopping/shredding ingredients.
Toss beef with salt, pepper, garlic, and flour.
Melt butter on medium-high heat and seer beef along with the onion.
Add beef stock, milk, and Worcestershire. Mix to combine.
Stir in chopped vegetables and cook for 20 minutes.
Roll pastry dough. Find a bowl with a circumference similar to the tart size to cut circles in the pastry. Roll the dough out a bit more after cutting the circle out to lay better in the tart pan. Cut circles for top and bottom of each mini pot pie.
Add dough to the tart pan, fill with pot pie filling. Add top. Crimp edges.
Poke two holes in the top of each and brush egg yolk on pastry tops.
Bake at 425° for 30 minutes.
Enjoy!
Print this Beef & Vegetable Mini Pot Pies Recipe!
Beef & Vegetable Mini Pot Pies Recipe
Ingredients
- Ingredients List:
- 1lb beef stew, cut up
- 1 large carrot, shredded
- 3 medium potatoes, diced
- 1 small onion, diced
- 1 1⁄2 cup frozen peas
- 1 tsp salt
- 3⁄4 tsp pepper
- 1 large garlic clove, minced
- 1⁄2 Tbsp Worcestershire
- 1 3⁄4 cup beef stock
- 1/3 cup flour
- 2/3 cup milk
- 5 Tbsp butter
- 1 egg yolk
- Pastry Ingredients List:
- 4 cups flour + extra for rolling
- 2 tsp salt
- 1 cup + 1/3 cup shortening or butter
- 10-12 Tbsp cold water
- Additional items:
- mini tart baking pan
- rolling pin
Instructions
Purchase a pre-made pastry or make your own by combining flour and salt. Then cut in shortening (or butter) until crumbly. Add water a little at a time until the dough is not too dry and not too wet. Wrap in plastic or place in a covered bowl. Set in refrigerator while making the pot pie mixture.
Prepare pot pie mixture, by chopping/shredding ingredients.
Toss beef with salt, pepper, garlic, and flour.
Melt butter on medium-high heat and seer beef along with the onion.
Add beef stock, milk, and Worcestershire. Mix to combine.
Stir in chopped vegetables and cook for 20 minutes.
Roll pastry dough. Find a bowl with a circumference similar to the tart size to cut circles in the pastry. Roll the dough out a bit more after cutting the circle out to lay better in the tart pan. Cut circles for top and bottom of each mini pot pie.
Add dough to the tart pan, fill with pot pie filling. Add top. Crimp edges.
Poke two holes in the top of each and brush egg yolk on pastry tops.
Bake at 425° for 30 minutes.
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