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Delicious Individual Beef Pot Pies Recipe – Perfect Single Serve Comfort Food

These individual beef pot pies are a comforting and convenient meal, perfect for meal prep or a cozy dinner. Each pie is packed with tender beef and savory vegetables, topped with flaky puff pastry.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb beef stew meat, cubed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the skillet and set it aside.
  2. In the same skillet, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, salt, and pepper. Return the beef to the skillet and stir in the frozen peas. Simmer for 10-15 minutes, or until the mixture thickens.
  4. Preheat your oven to 375°F (190°C). Divide the beef filling evenly among four oven-safe ramekins or small baking dishes.
  5. Cut the puff pastry into four circles, large enough to cover the tops of the ramekins. Place a pastry circle over each ramekin and press the edges to seal. Brush the tops with the beaten egg for a golden finish.
  6. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let the pot pies cool for a few minutes before serving.

Notes

Make ahead by preparing the filling in advance and storing it in the refrigerator. Customize with additional vegetables like mushrooms or corn. Freeze baked pot pies in airtight containers for up to 3 months and reheat in the oven when needed.