I created Mini Beef Pot Pies that top hearty fillings with frozen puff pastry, work perfectly in individual bowls or as one giant pie, and keep well refrigerated or frozen for quick meals.

Jump to Recipe

I keep a soft spot for this Individual Beef Pot Pie Recipe because it acts like a cheat code; flaky frozen puff pastry on top of savory ground beef and sweet bits of yellow onion makes people pay attention. It looks thoughtful but doesn’t ask for much skill, which is why I make it when I want applause with minimal drama.

Served in little bowls they feel special, and the contrast between a crisp pastry hat and a rich filling gets everyone curious before the first fork. i never tell them how easy it was, and they always ask for the recipe again.

Ingredients

Print Recipe (No Advertisments)

Ground beef: Rich source of protein and iron, adds savory, hearty flavor and a bit of fat.
Puff pastry: Flaky, buttery crust that’s mostly carbs and fat; makes pies feel fancy.
Carrots: Add slight sweetness and crunch, give fiber, vitamin A, and color to filling.
Peas: Tiny green pops of starch and fiber, bring freshness and mild sweetness.
Onion: Provides savory depth, natural sugars when caramelized, boosts aroma and flavor.
Beef broth: Gives meaty umami and moisture, helps make a rich, saucy filling.
Butter: Adds richness and silky mouthfeel, mostly fat so use it for flavor.
Worcestershire sauce: Tiny splash packs big umami, tangy and sweet notes elevate the savory mix.

Ingredient Quantities

1 1/2 pounds lean ground beef

1 medium yellow onion, diced

2 cloves garlic, minced

2 medium carrots, diced (about 1 cup)

1 cup frozen peas

2 tablespoons unsalted butter

1 tablespoon olive oil

3 tablespoons all purpose flour

1 1/2 cups beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package frozen puff pastry sheets (usually 2 sheets)

1 large egg

1 tablespoon milk

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400F and thaw 1 package frozen puff pastry sheets according to package directions so theyre pliable but still cool.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add 1 1/2 pounds lean ground beef, 1 medium diced yellow onion and 2 minced garlic cloves; brown the beef and break it up, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper as it cooks. Drain excess fat if needed.

3. Add 2 medium diced carrots (about 1 cup) to the skillet and cook 4 to 5 minutes until they start to soften.

4. Stir in 2 tablespoons unsalted butter, then sprinkle 3 tablespoons all purpose flour over the mixture and cook 1 to 2 minutes, stirring, to remove the raw flour taste.

5. Whisk in 1 1/2 cups beef broth, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce and 1 teaspoon dried thyme; bring to a simmer and cook until the sauce is thickened, about 4 to 6 minutes. Taste and adjust salt and pepper.

6. Stir in 1 cup frozen peas, cook 1 minute just to warm them, then remove the filling from heat and let it cool for a bit so it isnt piping hot when you top with pastry.

7. Lightly flour a surface and gently roll each puff pastry sheet to smooth seams, cut into rounds or squares large enough to cover your individual bowls or a single pie dish. If pastry gets too soft chill it 10 minutes.

8. Spoon filling into greased individual bowls or one pie dish, leave about 1/2 inch space at the rim. Place cut pastry over each bowl, tuck and crimp edges to seal, trim excess and cut a small vent in the top so steam can escape.

9. Beat 1 large egg with 1 tablespoon milk to make an egg wash, brush over the pastry so it browns shiny and golden. Place pies on a rimmed baking sheet and bake at 400F until puffed and deep golden, about 22 to 25 minutes for individual pies (a larger pie might need a few extra minutes). Let rest 5 to 10 minutes before serving.

10. Make ahead and freezing tips: you can assemble and refrigerate up to 24 hours before baking, or freeze unbaked (wrap well) up to 2 months then bake from frozen adding 10 to 15 minutes; if you bake ahead, reheat at 350F until warm. Quick hack – chilling the filling first keeps the bottom crust from getting soggy, and brushing the rim with a little egg wash before setting the top crust helps a tight seal.

Equipment Needed

1. Oven set to 400 F
2. Large skillet (12 inch or similar)
3. Rimmed baking sheet
4. Ovenproof individual bowls or a 9 inch pie dish
5. Rolling pin and a lightly floured surface
6. Pastry brush
7. Mixing bowl
8. Chef s knife and cutting board
9. Measuring cups and measuring spoons
10. Whisk or fork plus a wooden spoon or spatula

FAQ

Can I swap the beef for turkey or chicken? Yes. Ground turkey or chicken works fine, but they are leaner so brown them in a little extra oil or butter so the filling has flavor. You might want to add a splash more beef broth or a teaspoon of soy sauce or extra Worcestershire to boost umami.

How do I stop the pastry from getting soggy? Make sure the filling is thick before you fill the pastry, cook it until most of the liquid has reduced and it clings to the spoon. You can also par-bake the puff pastry bottoms for 4 to 6 minutes at 400 F before filling, or brush a thin layer of beaten egg on the bottom to create a moisture barrier.

Can I assemble these ahead of time or freeze them? Yes. For make-ahead, refrigerate assembled pies up to 24 hours (wait to egg-wash until right before baking). To freeze, flash-freeze assembled unbaked pies on a tray until firm, wrap tightly and freeze up to 2 months. Bake from frozen, add about 10 to 15 minutes to the baking time and cover loosely with foil if the tops brown too fast.

What if I want one big pot pie instead of individual ones? No problem. Use a 9-inch pie dish, transfer filling, cover with a sheet of puff pastry (trim and crimp edges), and bake at 400 F for about 35 to 40 minutes or until crust is golden and filling bubbles.

Any good quick thickeners or fixes if the filling is too thin? Stir a slurry of 1 tablespoon cornstarch mixed with 1 to 2 tablespoons cold water into the simmering filling and cook a minute until thick. You can also cook a few more minutes so the flour cooks off and the liquid reduces.

How should I reheat leftovers so the pastry stays crisp? Best is oven or toaster oven: 350 F for 12 to 15 minutes until warmed through. Microwave will warm faster but makes the pastry soft, so if you must microwave, do a short burst then crisp in a hot oven or skillet for a minute or two.

Individual English Beef Pot Pies With Puff Pastry Recipe Substitutions and Variations

Lean ground beef: swap for ground turkey or chicken, same amount, it’ll be lighter but still works. For a veggie option use about 12–16 oz chopped mushrooms plus 1 cup cooked lentils to keep the meaty texture.
Frozen puff pastry sheets: use refrigerated pie crusts (cut to fit ramekins), biscuit dough on top, or stacked phyllo brushed with butter for a flakier crisp finish. Baking time may change a few minutes.
Beef broth: replace with chicken or vegetable broth 1:1, or dissolve 1 beef bouillon cube in 1 1/2 cups hot water. Taste and reduce salt if the swap is saltier.
Unsalted butter: use an equal amount of olive oil or ghee, or use salted butter but cut the recipe salt by about 1/4 teaspoon to compensate.

Pro Tips

– Chill the filling until it’s just warm or room temp before you top it, otherwise the steam from piping hot filling will make the bottom soggy and the pastry limp.

– Keep the puff pastry cold and work fast, flouring lightly. If it gets too soft just stick it back in the fridge for 10 minutes, don’t over-roll or you’ll lose all the lift.

– Really brown the beef and scrape up the browned bits in the pan, and cook the tomato paste a bit so it darkens and loses that raw taste — that adds a lot of depth, trust me.

– Brush a little egg wash on the rim before you set the top crust, then crimp tightly and cut a couple vents. The egg wash helps seal things so the filling doesnt leak and the top gets that shiny deep brown.

– For make ahead: you can assemble and refrigerate for 24 hours or freeze unbaked wrapped well for up to 2 months, then bake from frozen adding about 10 to 15 minutes. If reheating a baked pie, warm it gently at 350F so the pastry doesnt overbake while the filling heats through.

Individual English Beef Pot Pies With Puff Pastry Recipe

Recipe by James Level

0.0 from 0 votes

I created Mini Beef Pot Pies that top hearty fillings with frozen puff pastry, work perfectly in individual bowls or as one giant pie, and keep well refrigerated or frozen for quick meals.

Servings

servings

Calories

729

kcal

Equipment: 1. Oven set to 400 F
2. Large skillet (12 inch or similar)
3. Rimmed baking sheet
4. Ovenproof individual bowls or a 9 inch pie dish
5. Rolling pin and a lightly floured surface
6. Pastry brush
7. Mixing bowl
8. Chef s knife and cutting board
9. Measuring cups and measuring spoons
10. Whisk or fork plus a wooden spoon or spatula

Ingredients

1 1/2 pounds lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1 cup frozen peas
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons all purpose flour
1 1/2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package frozen puff pastry sheets (usually 2 sheets)
1 large egg
1 tablespoon milk

Directions

Preheat oven to 400F and thaw 1 package frozen puff pastry sheets according to package directions so theyre pliable but still cool.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add 1 1/2 pounds lean ground beef, 1 medium diced yellow onion and 2 minced garlic cloves; brown the beef and break it up, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper as it cooks. Drain excess fat if needed.
Add 2 medium diced carrots (about 1 cup) to the skillet and cook 4 to 5 minutes until they start to soften.
Stir in 2 tablespoons unsalted butter, then sprinkle 3 tablespoons all purpose flour over the mixture and cook 1 to 2 minutes, stirring, to remove the raw flour taste.
Whisk in 1 1/2 cups beef broth, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce and 1 teaspoon dried thyme; bring to a simmer and cook until the sauce is thickened, about 4 to 6 minutes. Taste and adjust salt and pepper.
Stir in 1 cup frozen peas, cook 1 minute just to warm them, then remove the filling from heat and let it cool for a bit so it isnt piping hot when you top with pastry.
Lightly flour a surface and gently roll each puff pastry sheet to smooth seams, cut into rounds or squares large enough to cover your individual bowls or a single pie dish. If pastry gets too soft chill it 10 minutes.
Spoon filling into greased individual bowls or one pie dish, leave about 1/2 inch space at the rim. Place cut pastry over each bowl, tuck and crimp edges to seal, trim excess and cut a small vent in the top so steam can escape.
Beat 1 large egg with 1 tablespoon milk to make an egg wash, brush over the pastry so it browns shiny and golden. Place pies on a rimmed baking sheet and bake at 400F until puffed and deep golden, about 22 to 25 minutes for individual pies (a larger pie might need a few extra minutes). Let rest 5 to 10 minutes before serving.
Make ahead and freezing tips: you can assemble and refrigerate up to 24 hours before baking, or freeze unbaked (wrap well) up to 2 months then bake from frozen adding 10 to 15 minutes; if you bake ahead, reheat at 350F until warm. Quick hack – chilling the filling first keeps the bottom crust from getting soggy, and brushing the rim with a little egg wash before setting the top crust helps a tight seal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 350g
Total number of serves: 6
Calories: 729kcal
Fat: 54g
Saturated Fat: 22g
Trans Fat: 0.2g
Polyunsaturated: 5g
Monounsaturated: 20g
Cholesterol: 143mg
Sodium: 700mg
Potassium: 533mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 3.5g
Protein: 37g
Vitamin A: 2500IU
Vitamin C: 4.7mg
Calcium: 33mg
Iron: 3.7mg

Individual English Beef Pot Pies With Puff Pastry Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Individual English Beef Pot Pies With Puff Pastry Recipe Substitutions and Variations

Pro Tips