Individual Beef Pot Pies

Individual Beef Pot Pies offer a cozy, comforting meal that is both satisfying and perfectly portioned. These pot pies combine tender ground beef, flavorful vegetables, and rich gravy all nestled inside a flaky puff pastry crust. Ideal for busy weeknights or a warming winter dinner, they can be made ahead and frozen for easy reheating.

I first made these pot pies on a chilly December evening and was amazed at how the flaky crust and savory filling hit the spot. Now they have become a Sunday dinner tradition in our house, especially when we want comfort food but without a ton of fuss.

Ingredients

• One pound ground beef: the base of the filling, choose fresh and lean for the best texture and flavor
• One teaspoon minced garlic: fresh is best for brightness, but jarred works in a pinch
• One packet brown gravy mix: low sodium preferred to control saltiness
• Two cups water: combines with gravy mix to form the sauce
• Half a teaspoon Worcestershire sauce: optional but adds deep, savory notes
• Quarter teaspoon oregano: optional herb that complements the beef without overpowering
• Quarter teaspoon basil: optional Italian herb that lifts the flavors subtly
• Quarter teaspoon onion powder: for added depth
• One small potato, peeled and diced small: adds heartiness and texture
• Salt and pepper to taste: essential for seasoning
• Ten and a half ounce bag frozen peas and carrots: for color and sweetness
• One sheet thawed puff pastry: preferrably refrigerated for ease of use and better layering
• One egg plus one tablespoon water: for egg wash to ensure a golden, shiny crust
• Low sodium beef broth: optional to adjust gravy thickness and richness

Instructions

Sauté the Beef and Garlic:

In a large skillet over medium to medium high heat cook and crumble one pound ground beef until no longer pink. Drain all but about one tablespoon of the grease to keep some flavor but avoid excess fat. Add one teaspoon minced garlic and stir into the beef cooking about one minute until fragrant.

Prepare and Add the Gravy:

In a medium bowl combine one packet of brown gravy mix with two cups water, stirring briskly until smooth. Pour this gravy sauce into the beef mixture. Add half a teaspoon Worcestershire sauce, quarter teaspoon each of oregano, basil, and onion powder. Stir thoroughly to incorporate all the spices.

Simmer with Potatoes:

Bring the mixture to a boil then reduce to a low simmer. Add the peeled and diced small potato pieces and season with salt and pepper to taste. Cover the skillet with a lid and simmer for ten to fifteen minutes until the potatoes become fork tender.

Add the Vegetables:

Once potatoes are tender add in the frozen peas and carrots. Stir gently to combine. If you desire a thinner or more abundant gravy add a little low sodium beef broth at a time and continue to simmer until you reach your preferred consistency.

Prepare Puff Pastry and Ramekins:

Preheat oven to 350 degrees Fahrenheit. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to smooth out seams. Using a twelve ounce ramekin as a guide cut four circles approximately half an inch larger than the ramekin rim.

Assemble the Pot Pies:

Place ramekins on a baking tray and fill each with about one and a quarter cups of the beef filling. Lightly brush the rim of each ramekin with a beaten egg mixed with water this helps the pastry stick firmly. Place a puff pastry circle on top of each filled ramekin. You may cut slits into the top of the pastry to allow steam to escape or keep plain if preferred. Brush the tops with the egg wash for a golden finish.

Bake and Cool:

Bake the pot pies for eighteen to twenty minutes or until the puff pastry turns a rich golden brown. Remove from oven and allow to cool slightly before serving.

One of my favorite parts about this recipe is the Worcestershire sauce which gives the filling an unexpected savory complexity. I remember making these for a family gathering and everyone raved about how the simple additions of herbs and gravy turned basic ground beef into something special.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. To reheat, cover loosely with foil and warm in the oven at 350 degrees until heated through for crispiness. For longer storage freeze in a freezer safe container up to three months.

Ingredient Substitutions

Ground beef can be swapped for ground turkey or chicken for a lighter version. If you prefer a vegetarian take, use a plant based beef substitute and vegetable broth in place of beef broth. Any frozen mixed vegetables work well if you want to change up the peas and carrots.

Serving Suggestions

These pot pies pair wonderfully with simple sides such as mixed greens tossed with a vinaigrette, roasted vegetables, or even a crusty bread for mopping up extra gravy. A light salad helps balance the richness.

These individual beef pot pies are best served warm and are excellent for making ahead and freezing for quick meals later.

Common Recipe Questions

→ What type of puff pastry should I use?

Either frozen or refrigerated puff pastry works well. Refrigerated pastry is easier to handle without thawing or rolling out, but frozen can be used by thawing and rolling to smooth seams.

→ What size ramekins are ideal?

12-ounce ramekins are recommended for perfect portion sizes and even baking.

→ Can I substitute the vegetables?

Yes, most frozen vegetables work well if added at the end of simmering to maintain texture without turning mushy.

→ Is it possible to make this with chicken instead?

Absolutely, you can swap ground beef with ground chicken for a lighter variation.

→ How long do leftovers keep?

Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze them for up to 3 months.

→ How can I add more flavor to the filling?

Optional ingredients like Worcestershire sauce, oregano, basil, and onion powder enhance the savory depth alongside the brown gravy mix.