Mini Beef Pot Pies

Mini Beef Pot Pies


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There’s no better comfort food than a pot pie. This tender beef dish has all the familiar flavors of beef stew inside of a flaky crust. Make these personal pies to serve everyone!

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

6 servings


  • 6 4-in. mini pie crusts
  • 2 lb. beef tips
  • 2 C. beef broth
  • 1 C. frozen peas
  • 3 Tbs. flour
  • 1 Tbs. soy sauce
  • 1 Tbs. worcestershire sauce
  • 1 ½ tsp. thyme , chopped
  • 1 tsp. garlic powder
  • 1 C. mushrooms
  • ½ C. red wine, dry
  • 2 Tbs. tomato paste
  • 4 tsp. garlic, minced
  • ¾ C. carrots, chopped
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 1 large egg, beaten
  • Olive oil

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In a large dutch oven, heat some oil to cook the beef tips until they’re browned all over and remove them. Place the garlic and onion in the oven and after a minute, add the rest of the vegetables and the tomato paste. Add the wine and let it simmer for a minute. Add in the flour and mix it well. Stir in the beef broth and the remaining ingredients except the egg. Stir this mixture until it starts to thicken. Let the mixture simmer on low for an hour and a half, stirring frequently.

Preheat the oven to 350 degrees. Stuff the mini pies with the beef mixture and close them. Brush the beaten egg on top of the pies and bake for 25-30 minutes.

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