Introducing Hearty Mini Beef Pot Pies: don’t be deceived by the word “mini,” as each pie is a treasure trove of succulent beef, vibrant vegetables, and rich flavors, all encased in a golden crust. Perfect for a fulfilling meal or a shareable delight, these pies bring gourmet comfort food right to your table.
Embrace the charm of these beef pot pies, similar to their chicken counterparts, but with a robust beefy twist. Utilizing quaint ramekins not only adds an aesthetic touch to your dining but also turns these pies into individual servings of joy. Whether you prefer classic hues or a splash of color with your dishware, these pies are sure to impress.
Crafting Your Mini Beef Pot Pies
While pot pies do require a bit of dedication in the kitchen, the result is an irresistibly hearty dish that stands alone, no side dishes necessary. Prepare to immerse yourself in the cooking process, starting with browning the beef to perfection and simmering the vegetables in a savory broth.
Steps to the Perfect Beef Pot Pies
Beef and Veggie Prep: Kick things off by preheating your oven to 375°F (190°C). Season and brown your beef cubes in a large skillet, setting them aside once perfectly seared. In the same skillet, create a roux with butter and flour, then gradually incorporate the beef broth, milk, and seasonings to form a thick gravy. Add the beef back along with an array of colorful vegetables, simmering to combine all the flavors.
What You’ll Need
- 2 tablespoons (30ml) olive oil
- 3 cups (450g) beef sirloin, cubed and seasoned
- ¼ cup (57g) unsalted butter
- ½ cup (63g) all-purpose flour
- 2 cups (473ml) beef broth
- 1 cup (240ml) whole milk
- 1 beef bouillon cube, crushed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 can (15 ounces [425g]) corn
- 1 ½ cups (195g) diced potatoes
- 1 cup (130g) sliced carrots
- 1 cup (140g) frozen peas
- 1 cup (160g) diced onions
- 1 cup (100g) chopped celery
- 1 egg, beaten (for egg wash)
- 4 pie crusts (store-bought or homemade)
Pie Assembly
- Preheat your oven to 375°F (190°C). Season and cube the beef.
- Brown the Beef: Heat oil in a skillet and sear the beef cubes until browned on all sides. Remove and set aside.
- Make the Filling: In the same skillet, melt the butter, then whisk in the flour. Gradually add the beef broth and milk, stirring continuously. Add the crushed bouillon cube and seasonings, continuing to stir until the mixture thickens.
- Incorporate the corn, potatoes, carrots, peas, onions, celery, and browned beef, and let simmer for 10 minutes.
- Prepare the Ramekins: Grease four ramekins. Cut out 4 large (6-inch [15cm]) and 4 small (5-inch [13cm]) pie crust circles, re-rolling scraps as needed.
- Assemble the Pies: Line each ramekin with a larger crust circle, fill with the beef mixture, and top with a smaller crust, sealing the edges. Vent each pie with 2-3 cuts and brush with egg wash.
- Bake: Place the ramekins in the oven and bake for 15 minutes or until the crusts are golden and flaky.
Enjoy the warm, comforting embrace of these Hearty Mini Beef Pot Pies, a testament to the joys of home-cooked meals.
