Mini Beef Pot Pies

These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they're baked to perfection! They're incredibly delicious, total comfort food perfect for a special occasion or any time of the year!

📝 Ingredients

• 3 tablespoons vegetable oil
• 2 pounds beef stew meat (or chuck roast cut into small chunks)
• salt and pepper (to taste)
• 1 medium onion (roughly chopped)
• 2 medium carrots (peeled and cut into 1/2 inch pieces)
• 4 ounce cremini mushrooms (slicked)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1/2 cup Guinness (or any dark Irish stout)
• 3 tablespoons all-purpose flour
• 1 1/2 cups beef broth (low sodium)
• 1 beef bouillon cube
• 2 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 puff pastry sheets
• 1 egg (beaten, for egg wash)

👨‍🍳 Instructions

1. 1Prep the oven: Preheat the oven to 350°F.
2. 2Sear the beef: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.
3. 3Saute veggies: Add the onion, carrots and mushrooms to the same pot and saute until the vegetables are softened, for 5 minutes. Stir the bottom of the pot to scrape all the brown bits.
4. 4Add beef back and liquids: Add the beef back to the pot. Sprinkle the flour over the meat and vegetables and cook for 1 more minute. Add the tomato paste, garlic and cook for another 30 seconds. Pour in the Guinness and cook for about 2 minutes. Pour in the beef broth, add the beef bouillon cube, Worcestershire sauce, sugar, thyme, bay leaf and stir everything together.
5. 5Braise in the oven: Bring to a simmer, cover and transfer to the oven. Cook for 2 to 2½ hours in the oven or until beef is tender. Remove Dutch oven from the oven and stir in the peas. Discard the bay leaf.
6. 6Prep the pastry: Roll out the puff pastry sheets and cut into 6-8 inch rounds, making sure each round is it’s at least ½ to 1 inch larger than the baking dishes.
7. 7Assemble the pot pies: Place beef mixture into each ramekin. Top each ramekin with pastry circle, pressing the edges to seal. Brush with egg wash and cut slits into the pastry.
8. 8Bake: Transfer the ramekins to the oven and bake for 40 to 45 minutes or until golden brown. Let the pot pies cool for 10 minutes before serving.