Individual Beef Pot Pies Recipe

Name: Individual Beef Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/2 pounds Beef Roast, Cut Into Small Pieces (I Use Chuck Roast); 2 Tablespoons Olive Oil; 1 whole Onion, Diced; 3 whole Carrots, Diced; 2 stalks Celery, Diced; 8 ounces, weight Mushrooms, Sliced; 2 cloves Garlic, Minced; 1- 1/2 Tablespoon Fresh Thyme (or 1 1/2 Teaspoon Of Dried); 1 Tablespoon Fresh Rosemary (or 1 Teaspoon Of Dried); 1/2 teaspoons Paprika (smoked Or Regular); Salt And Pepper, to taste; 2 cups Beef Broth; 1 Tablespoon Cornstarch; 1/4 cups Milk Or Cream (I Used Whole Milk); 1/2 cups Frozen Peas, Or More To Taste; 1 whole Sheet Puff Pastry, Thawed; 1 whole Egg, Beaten

Servings: persons

2- 1/2 pounds Beef Roast, Cut Into Small Pieces (I Use Chuck Roast)
2 Tablespoons Olive Oil
1 whole Onion, Diced
3 whole Carrots, Diced
2 stalks Celery, Diced
8 ounces, weight Mushrooms, Sliced
2 cloves Garlic, Minced
1- 1/2 Tablespoon Fresh Thyme (or 1 1/2 Teaspoon Of Dried)
1 Tablespoon Fresh Rosemary (or 1 Teaspoon Of Dried)
1/2 teaspoons Paprika (smoked Or Regular)
Salt And Pepper, to taste
2 cups Beef Broth
1 Tablespoon Cornstarch
1/4 cups Milk Or Cream (I Used Whole Milk)
1/2 cups Frozen Peas, Or More To Taste
1 whole Sheet Puff Pastry, Thawed
1 whole Egg, Beaten

1
In a large Dutch oven, heat a drizzle of olive oil over medium heat.
2
Add beef and brown on all sides.
3
Remove beef from pan and set aside.
4
Add onion, carrot, and celery to the pot.
5
Cook over medium heat until tender.
6
Add mushrooms and garlic and cook about 5 minutes longer.
7
Add thyme, rosemary, and paprika.
8
Add a sprinkle of salt and pepper.
9
Return beef to the pot and pour in broth.
10
Stir to combine and bring to a low simmer.
11
Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 2 hours.
12
At that point, remove the beef as best you can and shred beef with two forks.
13
Then return it to the pot.
14
In a small bowl, whisk together cornstarch and milk/cream.
15
Pour into the pot and bring up to a simmer.
16
Cook until the stew thickened a bit, about 5 minutes.
17
Stir in frozen peas and remove from heat.
18
If making individual pot pies, pour filling into 4-6 individual-sized baking dishes.
19
(If making one large pie, pour into an 8 x 8 baking dish.)
20
In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
21
Roll puff pastry out slightly on a work surface and brush it with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish.
22
(If making one pie, dont cut it).
23
Place pastry over each baking dish.
24
Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.
25
Bake pies at 350 degrees F for 25-30 minutes, or until golden.
26
Makes 4-6 individual pies or 1 (8 x 8) pie.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2- 1/2 pounds Beef Roast, Cut Into Small Pieces (I Use Chuck Roast), 2 Tablespoons Olive Oil, 1 whole Onion, Diced, 3 whole Carrots, Diced, and more.

Yes, Individual Beef Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Beef Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions