Individual Beef Pot Pies (Print Version)

Tender beef and veggies baked inside flaky puff pastry for warm, personal servings.

# Ingredients You'll Need:

→ Meat

01 - 1 pound ground beef

→ Aromatics and Spices

02 - 1 teaspoon minced garlic
03 - ¼ teaspoon dried oregano (optional)
04 - ¼ teaspoon dried basil (optional)
05 - ¼ teaspoon onion powder
06 - Salt and black pepper, to taste

→ Liquids and Sauces

07 - 1 (0.87 ounce) packet low-sodium brown gravy mix
08 - 2 cups water
09 - ½ teaspoon Worcestershire sauce (optional)
10 - Low-sodium beef broth, as needed (optional)

→ Vegetables

11 - 1 small potato, peeled and diced small
12 - 10.5 ounce bag frozen peas and carrots

→ Pastry

13 - 1 sheet thawed puff pastry
14 - 1 large egg
15 - 1 tablespoon water

# Step-by-Step Instructions:

01 - In a large skillet over medium to medium-high heat, cook 1 pound ground beef until no longer pink, breaking it apart as it cooks. Drain excess fat, leaving about 1 tablespoon in the skillet.
02 - Stir in 1 teaspoon minced garlic with the beef and cook for 30 seconds to 1 minute until fragrant.
03 - In a medium bowl, combine 1 packet brown gravy mix and 2 cups water, stirring briskly until smooth. Pour this gravy into the skillet with the beef.
04 - Add ½ teaspoon Worcestershire sauce, ¼ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon onion powder to the beef mixture. Stir well and bring to a boil. Reduce heat to low simmer, then add diced potato and season with salt and pepper. Cover and cook for 10 to 15 minutes until potatoes are fork tender.
05 - Stir in frozen peas and carrots and combine thoroughly. If additional liquid is desired for the gravy, add low-sodium beef broth gradually, allowing it to simmer to the preferred consistency.
06 - Preheat oven to 350 degrees Fahrenheit. Unroll the thawed puff pastry and use a rolling pin to smooth seams if needed. Using a 12-ounce ramekin as a guide, cut out 4 circles about ½ inch larger than the ramekin rims.
07 - Place ramekins on a baking sheet and fill each with approximately 1 ¼ cups of the beef filling.
08 - Lightly brush the edges of the filled ramekins with an egg wash prepared by beating 1 egg with 1 tablespoon water. Place puff pastry circles on top of each ramekin, pressing edges to seal. Optionally, cut 4 small slits in the pastry to allow steam to escape.
09 - Brush the entire puff pastry tops with the egg wash for a golden finish. Bake in the preheated oven for 18 to 20 minutes until the pastry is puffed and golden brown.
10 - Allow the pot pies to cool slightly before serving to avoid burns from hot filling.

# Extra Tips & Details:

01 - Most puff pastry is sold frozen and requires thawing; refrigerated puff pastry is an easier alternative and does not require rolling out.
02 - For best results, use 12-ounce ramekins for portioning.
03 - Additional spices and Worcestershire sauce elevate flavor but can be omitted for simplicity.
04 - Leftovers keep refrigerated for 4-5 days or can be frozen for up to 3 months.
05 - Substitute vegetables as desired, but add frozen vegetables only near the end to avoid mushiness.

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