Beef & Veg Mini Pot Pies Recipe Use store bought pastry or make your own


  • 1 lb beef stew cut up
  • 1 large carrot shredded
  • 3 medium potatoes diced
  • 1 small onion diced
  • 1 ½ cup frozen peas
  • 1 tsp salt • ¾ tsp pepper
  • 1 large garlic clove minced
  • ½ Tbsp Worcestershire
  • 1 ¾ cup beef stock
  • 1/3 cup flour
  • 2/3 cup milk
  • 5 Tbsp butter
  • 1 egg yolk
  • Pastry Ingredients List:
  • 4 cups flour + extra for rolling
  • 2 tsp salt
  • 1 cup + 1/3 cup shortening or butter
  • 10-12 Tbsp cold water


  • Instructions:
  • Purchase pre-made pastry or make your own by combining flour and salt. Then cut in shortening (or butter) until crumbly. Add water a little at a time until dough is not too dry and not too wet. Wrap in plastic or place in a covered bowl. Set in refrigerator while making the pot pie mixture.
  • Prepare pot pie mixture, by chopping/shredding ingredients.
  • Toss beef with salt, pepper, garlic, and flour.
  • Melt butter on medium-high heat and seer beef along with onion.
  • Add beef stock, milk, and Worcestershire. Mix to combine.
  • Stir in chopped vegetables and cook for 20 minutes.
  • Roll pastry dough. Find a bowl with a circumference similar to the tart size to cut circles in the pastry. Roll the dough out a bit more after cutting the
  • circle out to lay better in the tart pan. Cut circles for top and bottom of each mini pot pie.
  • Add dough to the tart pan, fill with pot pie filling. Add top. Crimp edges.
  • Poke two holes in the top of each and brush egg yolk on pastry tops.
  • Bake at 425° for 30 minutes.