Don’t let the Individual Beef Pot Pies name fool you! Each one of these mini pot pies is hearty enough to share, but that is your call! They are loaded with tender beef and full of vegetables and flavor! For a full pan of beef pot pie, try my Beef Pot Pie Casserole.
Individual Beef Pot Pies
Just like my Individual Chicken Pot Pies, these beef pot pies look cute and mini, but they are bursting with flavor and big enough to feed a couple of people (if you feel like sharing). I love that I get to use my beautiful blue ramekins for this recipe. Ramekins, little ceramic bowls, are not just for desserts! Plus, they come in so many colors nowadays that it is fun to mix and match. (Although I am partial to my blue ones).
Individual Beef Pot Pies Recipe
Pot Pies are time-consuming, but I really think they are worth making once in a while! With all the beef and vegetables loaded in these Individual Beef Pot Pies, they make for an impressive dinner! You don’t even need a side dish with these because they are so filling and they look great, too! So, turn up the music and get that beef browned and vegetables chopped!
How to Make Individual Beef Pot Pies
The first thing you need to prepare is the beef and vegetable mixture that pot pies are known for! While doing this, preheat the oven to 375°F. Begin by browning the beef in a large skillet. Be sure to season it with salt and pepper before you brown it. Set the beef aside while you mix together the rest of the ingredients.
In the same skillet, melt the butter and whisk in the flour. Next, add the beef broth, milk, bouillon, salt, pepper, and oregano. Stir this for about 5 minutes as it thickens. Mix in the beef and the rest of the ingredients and let that simmer for about 10 minutes. This is a perfect time to get out your ramekins and prepare the pies!
Individual Beef Pot Pies
- 2 tablespoons olive oil
- 3 cups beef sirloin, cubed and seasoned with salt and pepper
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups beef broth
- 1 cup whole milk
- 1 cube beef bouillon, crushed
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 can (15 ounces) corn
- 1 ½ cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup peas, frozen
- 1 cup onions, diced
- 1 cup celery, chopped
- 1 egg, whisked for egg wash
- 4 pie crusts, store-bought or homemade
- Preheat oven to 375°F.
- Season beef with 1 teaspoon of salt and 1 teaspoon of pepper and cut into cubes.
- In a large skillet over medium-high heat, add oil.
- Add steak and brown on all sides. Remove from pan and set aside.
- In the same pan, melt butter.
- Add flour, whisk and cook for 1 minute.
- Add beef broth, milk, bouillon, salt, pepper, and oregano.
- Simmer until thickened, stirring often (about 5 minutes).
- Add corn, potatoes, carrots, peas, onions, celery and steak, mix well.
- Simmer on low for 10 minutes.
- Lightly grease the insides of four oven-safe ramekins
- Unroll pie crust dough. Cut 4 (6-inch) circles and 4 (5- inch) circles out of pie crust dough. You may need to re-roll the pie crust dough scraps.
- Line each ramekin with the larger circles of dough.
- Divide the steak mixture evenly between bowls. Top with the smaller pie crust circles, pinching edges together to seal.
- Cut 2-3 wholes on the top of each bowl to vent.
- Brush the top lightly with egg wash.
- Bake for 15 minutes, until golden brown.
Did you make this recipe?
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