Individual Beef Pot Pies

Individual Beef Pot Pies bring all the comforting flavors of a classic pot pie into perfectly portioned little ramekins. Each pot pie is filled with tender ground beef, savory gravy, hearty potatoes, and a mix of vegetables tucked under a flaky golden puff pastry crust. These are ideal for weeknight dinners, cold winter evenings, or anytime you want a cozy meal that's easy to serve and share.

I first made these on a chilly weekend when I wanted comfort food with minimal effort. Now my family asks for them whenever the temperature drops because they are so warm and satisfying, yet still light enough not to feel heavy.

Ingredients

• One pound ground beef: for a rich, savory base choose lean to avoid excess grease
• One teaspoon minced garlic: for an aromatic punch fresh is best but jarred works in a pinch
• A packet of brown gravy mix: to create the luscious gravy low sodium variety helps control salt levels
• Two cups water: to make the gravy and simmer the filling
• Half a teaspoon Worcestershire sauce: to deepen flavor and add umami this is optional but recommended
• Quarter teaspoon each of oregano and basil: for subtle herb notes that elevate the filling
• Quarter teaspoon onion powder: for added savory complexity
• One small peeled and diced potato: that thickens the filling and adds heartiness
• Salt and pepper to taste: for basic seasoning
• A 10.5ounce bag of frozen peas and carrots: to keep the filling colorful and add texture
• One sheet thawed puff pastry: for that flaky golden crust refrigerated puff pastry can be used to save prep time
• One egg mixed with one tablespoon of water: for an egg wash that creates a beautiful crust shine
• Low sodium beef broth: optional for adding extra gravy if needed

Instructions

Sauté the Ground Beef:

Cook one pound of ground beef in a large skillet over medium to mediumhigh heat breaking it up and cooking until no pink remains. Drain most of the grease but leave about one tablespoon to keep flavor. Add one teaspoon minced garlic and cook stirring for about thirty seconds to one minute until fragrant.

Mix and Add the Gravy:

In a separate medium bowl stir together one packet brown gravy mix and two cups water until smooth. Pour this gravy into the skillet with the beef. Add half a teaspoon Worcestershire sauce quarter teaspoon oregano quarter teaspoon basil and quarter teaspoon onion powder. Stir everything to combine.

Simmer with Potatoes:

Bring the mixture to a boil then reduce heat to low to maintain a gentle simmer. Add one peeled and diced small potato and stir. Season with salt and pepper to taste. Cover the skillet and allow it to simmer for ten to fifteen minutes until the potatoes are tender when pierced with a fork.

Incorporate Vegetables:

Once the potatoes are soft stir in the frozen peas and carrots. If you desire more gravy add a little low sodium beef broth gradually and simmer a bit longer until you get your preferred consistency.

Prepare the Puff Pastry:

Preheat the oven to 350 degrees Fahrenheit. Roll out the thawed puff pastry to smooth any creases. Use a 12ounce ramekin as a guide to cut four circles from the pastry making sure they extend about half an inch beyond the ramekin rim.

Assemble the Pot Pies:

Place four ramekins on a baking sheet. Fill each with about one and a quarter cups of the beef filling. Dip your finger in the egg wash one beaten egg plus one tablespoon water and wipe the edges of the ramekins to help the pastry stick. Place a pastry circle on top of each ramekin and cut slits in the top for steam to escape if you like.

Bake to Golden Perfection:

Brush the pastry tops with the egg wash to get a shiny golden finish. Bake in the preheated oven for eighteen to twenty minutes or until the pastry is puffed and golden brown. Let them cool slightly before serving as the filling will be very hot.

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My favorite part of this recipe is the puff pastry crust that becomes golden and flaky while holding that rich gravyfilled interior. Making these felt like a treat to myself and my family on a cold day when nothing else sounded better than warm and filling food.

Storage Tips

Allow the pot pies to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to five days. To freeze wrap tightly with plastic wrap or foil and place in a freezer safe container for up to three months. Reheat baked pot pies in a 350 degree oven until warmed through to keep the crust crisp.

Ingredient Substitutions

Ground beef can be swapped for ground turkey or chicken for a lighter version. Use refrigerated puff pastry to save time since it requires no thawing or rolling. Frozen mixed vegetables can replace peas and carrots if preferred or to use what you have on hand. Beef broth can be substituted with vegetable broth or even water if needed but it may affect flavor concentration.

Serving Suggestions

Pair with a simple green salad dressed with vinaigrette for freshness. Serve alongside crusty bread or warm dinner rolls to soak up extra gravy. Steamed or roasted vegetables make a lovely side to round out the meal.

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These individual pot pies are cozy, convenient, and perfect for make ahead meals. They are easy to freeze and reheat for quick weeknight dinners.

Frequently Asked Questions About Recipes

→ What type of puff pastry should I use?

Choose between frozen or refrigerated puff pastry sheets. Refrigerated versions are easier to handle as they thaw quickly without the need for rolling, while frozen options require thawing and rolling before use.

→ What size ramekins work best?

Using 12-ounce ramekins provides a perfect personal portion for these pies and fits well with the puff pastry circles cut for the tops.

→ Can I substitute vegetables in the filling?

Yes, the filling is flexible. Frozen peas and carrots are common, but feel free to swap in other frozen veggies added at the end of simmering to maintain texture.

→ How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months. They can be frozen before or after baking.

→ Can I make these with a different meat?

Certainly, chicken or other ground meats can be used in place of beef to suit your preferences.

→ Why are some seasonings optional?

Optional spices like oregano, basil, and Worcestershire sauce add depth to the flavor but can be omitted if you prefer simpler seasoning using just garlic, onion powder, and gravy mix.