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

These individual beef pot pies are the ultimate comfort food, featuring tender beef, hearty vegetables, and a rich gravy encased in a golden, buttery crust. They are perfect for meal prep, freezing beautifully, and can be customized with additional vegetables for extra heartiness.
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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
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup grape juice (as a substitute for wine)
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 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 diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the beef broth and grape juice, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook until it thickens.
  4. Return the cooked beef to the skillet and stir in the frozen peas. Cook for another 5 minutes, then remove from heat and let the filling cool slightly.
  5. Preheat your oven to 375°F (190°C). Divide the beef filling evenly among four ramekins or small oven-safe dishes. Cut the puff pastry into circles slightly larger than the ramekins and place them over the filling. Press the edges to seal and brush with the beaten egg.
  6. Place the ramekins on a baking sheet and 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 a day in advance. Freeze assembled pot pies for up to 3 months and bake from frozen, adding extra time. Customize with additional vegetables like mushrooms or potatoes.