Individual Beef Pot Pies (Printer-Friendly)
Savory beef and veggies wrapped in golden puff pastry for a cozy personal meal.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef
→ Aromatics and Seasonings
02 -
1 teaspoon minced garlic
03 -
0.87 ounce packet low sodium brown gravy mix
04 -
½ teaspoon Worcestershire sauce (optional)
05 -
¼ teaspoon dried oregano (optional)
06 -
¼ teaspoon dried basil (optional)
07 -
¼ teaspoon onion powder
08 -
Salt and black pepper to taste
→ Vegetables
09 -
1 small peeled and diced potato
10 -
10.5 ounce bag frozen peas and carrots
→ Liquids
11 -
2 cups water
12 -
Low sodium beef broth as needed (optional)
→ Pastry and Finish
13 -
1 sheet thawed puff pastry
14 -
1 large egg beaten with 1 tablespoon water for egg wash
# Steps to Follow:
01 -
In a large skillet over medium to medium-high heat, cook and crumble the ground beef until no longer pink. Drain most grease, leaving approximately 1 tablespoon in the skillet.
02 -
Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant.
03 -
In a medium bowl, combine brown gravy mix with 2 cups water and stir briskly until smooth. Pour the gravy mixture into the skillet with the beef.
04 -
Add Worcestershire sauce, oregano, basil, onion powder, salt, and pepper. Stir thoroughly to combine.
05 -
Bring mixture to a boil, then reduce heat to maintain a low simmer. Add diced potatoes, cover with a lid, and cook for 10 to 15 minutes until potatoes are fork tender.
06 -
Stir in frozen peas and carrots and cook until heated through.
07 -
If a thinner consistency is desired, gradually add low sodium beef broth, simmering until the desired gravy thickness is reached.
08 -
Preheat oven to 350°F. Unroll thawed puff pastry and roll out seams evenly. Using a 12-ounce ramekin as a guide, cut out four circles approximately ½ inch larger than the ramekin rim.
09 -
Place ramekins on a baking sheet. Divide the beef filling evenly, about 1¼ cups per ramekin. Brush the rim of each ramekin with the egg wash. Place a puff pastry circle on top of each ramekin and optionally cut four slits in the pastry to vent steam.
10 -
Brush the top of the puff pastry with egg wash. Bake for 18 to 20 minutes or until the pastry is golden brown.
11 -
Allow the pot pies to cool slightly before serving as they will be very hot.
# Helpful Hints:
01 -
For best flavor, use fresh minced garlic. Frozen vegetables should be added at the end of simmering to avoid mushiness. Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months.