Individual Beef Pot Pies

These Individual Beef Pot Pies bring all the comfort of a classic pot pie but in perfectly portioned servings. With tender ground beef, savory gravy, vegetables, and flaky puff pastry, they are ideal for weeknight dinners or to warm you up on a chilly day. They bake beautifully in individual ramekins, making them easy to serve and excellent for makeahead meals or freezing.

I first made these on a busy weeknight when I needed a comforting meal fast. Now they are a regular request in my house because they feel homemade but come together so quickly.

Ingredients

• Ground beef: One pound ground beef provides hearty protein and a rich base for the filling choose fresh, good quality beef for the best flavor
• Garlic: One teaspoon minced garlic fresh garlic will give the most vibrant taste but jarred works in a pinch
• Brown gravy mix: One packet brown gravy mix low sodium is best to control saltiness
• Water: Two cups water to make the gravy and cook the filling
• Worcestershire sauce: Half teaspoon Worcestershire sauce (optional) adds a subtle tang and depth
• Oregano: Quarter teaspoon oregano (optional) brings a hint of earthiness that complements the beef
• Basil: Quarter teaspoon basil (optional) adds a mild sweetness and aroma
• Onion powder: Quarter teaspoon onion powder enhances savory notes
• Potato: One small peeled and diced potato thickens the filling and adds comforting heartiness
• Salt and pepper: To taste essential seasonings to bring out all flavors
• Peas and carrots: Ten and a half ounce bag frozen peas and carrots classic veggie combo that holds up well in the filling
• Puff pastry: One sheet puff pastry thawed for a flaky, golden crust seek out high quality brands or fresh refrigerated pastry for easier handling
• Egg wash: One egg plus one tablespoon water for egg wash to create a shiny, golden top
• Beef broth: Low sodium beef broth (optional) to adjust gravy thickness and add richness if desired

Instructions

Sauté the Beef and Garlic:

Cook one pound of ground beef in a large skillet over medium to medium high heat breaking it up and cooking until no longer pink. Drain off most of the grease leaving about one tablespoon to carry flavor. Add one teaspoon minced garlic to the beef and stir cooking on medium heat until the garlic is fragrant about 30 seconds to one minute.

Prepare and Combine the Gravy:

In a medium bowl mix one packet brown gravy mix with two cups of water. Stir vigorously until fully combined. Pour this gravy into the skillet with the beef and garlic.

Add Seasonings and Potatoes:

To the beef mixture stir in half a teaspoon Worcestershire sauce quarter teaspoon oregano quarter teaspoon basil and quarter teaspoon onion powder. Combine well. Bring the mixture to a boil then reduce heat to a low simmer. Add one small peeled and diced potato along with salt and pepper to taste. Stir everything to combine.

Simmer the Filling:

Cover the skillet and let the filling simmer for 10 to 15 minutes until potatoes are tender when pierced with a fork.

Add Frozen Vegetables:

Once potatoes are tender stir in the frozen peas and carrots until evenly distributed.

Adjust Gravy Consistency:

If you want more gravy gradually add low sodium beef broth a little at a time letting it simmer until you reach the desired consistency.

Prepare Pastry and Ramekins:

Preheat your oven to 350 degrees Fahrenheit. Unroll the thawed puff pastry and use a rolling pin to smooth out any creases. Place a 12 ounce ramekin on the pastry as a template and cut out four circles about half an inch larger than the ramekin edges.

Fill and Top Ramekins:

Set the ramekins on a baking sheet. Spoon about one and a quarter cups of the beef filling into each ramekin. For better pastry adhesion dip a finger into the egg wash mixture one egg beaten with one tablespoon water and wipe around the rim of each filled ramekin.

Seal and Brush Pastry:

Place a pastry circle over each ramekin to cover the filling. You can cut slits in the top pastry for steam vents if you like. Brush the entire pastry top with the egg wash to give a beautiful golden color.

Bake and Cool:

Bake in the preheated oven for 18 to 20 minutes until the puff pastry is puffed and golden brown. Remove from the oven and let cool slightly before serving as the filling will be very hot.

One of my favorite parts of this recipe is the use of frozen peas and carrots they add a bright pop of color and sweet freshness that balances the savory gravy. My family loves the personal sized servings it makes dinner feel special even on the most hectic nights.

Storage Tips

Store leftover pot pies in an airtight container in the fridge for 4 to 5 days. For longer storage freeze them in freezer safe containers for up to 3 months. You can freeze before or after baking though freezing prior means a slightly longer bake time.

Ingredient Substitutions

Ground turkey or shredded chicken can substitute for ground beef. Swap frozen mixed vegetables for peas and carrots just add them at the end to prevent mushiness. Use a homemade gravy mix or beef stock thickened with flour as an alternative to the packaged gravy mix.

Serving Suggestions

Pair these pot pies with a simple green salad for freshness. Steamed or roasted vegetables complement the richness nicely. Soft dinner rolls or crusty bread are perfect for soaking up extra gravy.

Enjoy these comforting individual pot pies warm from the oven. They are perfect for busy weeknights and freeze well for meal prep.

Common Recipe Questions

→ What type of puff pastry works best?

Refrigerated puff pastry is easier to handle since it doesn’t require thawing or rolling out, but frozen puff pastry also works well when properly thawed and rolled.

→ How should I prepare the filling?

Cook ground beef until browned, then simmer with garlic, gravy mix, herbs, diced potatoes, and frozen peas and carrots until the potatoes are tender and the mixture is flavorful.

→ Can I customize the vegetable mix?

Yes, feel free to swap the peas and carrots for your favorite frozen vegetables, but add them at the end of simmering to maintain texture.

→ What size baking dishes are recommended?

Use 12-ounce ramekins to portion the pies individually, allowing even baking and easy serving.

→ How long can leftovers be stored?

Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months to enjoy later.