Individual Beef Pot Pies (Printer-Friendly)
Flavorful beef, veggies, and gravy tucked inside golden puff pastry for a comforting individual dish.
# What You'll Need:
→ Meat
01 -
1 pound ground beef
→ Vegetables
02 -
1 small potato, peeled and diced
03 -
10.5 ounce frozen peas and carrots
04 -
1 teaspoon minced garlic
→ Pantry and Seasonings
05 -
1 (0.87 ounce) packet low sodium brown gravy mix
06 -
2 cups water
07 -
½ teaspoon Worcestershire sauce (optional)
08 -
¼ teaspoon dried oregano (optional)
09 -
¼ teaspoon dried basil (optional)
10 -
¼ teaspoon onion powder
11 -
Salt and pepper, to taste
12 -
Low sodium beef broth, as needed (optional)
→ Pastry and Finishing
13 -
1 sheet thawed puff pastry
14 -
1 large egg plus 1 tablespoon water, beaten for egg wash
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook and crumble 1 pound ground beef until no longer pink. Drain all but 1 tablespoon of grease. Add 1 teaspoon minced garlic and cook for 30 seconds to 1 minute until fragrant.
02 -
In a medium bowl, whisk together 1 packet brown gravy mix and 2 cups water until smooth. Pour the gravy into the skillet with the beef.
03 -
Add ½ teaspoon Worcestershire sauce, ¼ teaspoon each dried oregano and basil (optional), and ¼ teaspoon onion powder. Stir to combine. Bring to a boil, then reduce heat to low and add diced potato. Season with salt and pepper to taste. Cover and simmer for 10 to 15 minutes until potatoes are fork tender.
04 -
Stir in frozen peas and carrots. If additional liquid is needed for desired gravy consistency, add low sodium beef broth a little at a time and simmer briefly.
05 -
Preheat oven to 350°F. Roll out 1 sheet thawed puff pastry to even seams. Using a 12-ounce ramekin as a guide, cut out four circles about ½ inch larger than the ramekin rim.
06 -
Place ramekins on a baking sheet and fill each with approximately 1¼ cups of filling. Lightly moisten the ramekin rims with beaten egg wash. Cover each with a puff pastry circle. Cut vents in pastry if desired. Brush tops with remaining egg wash.
07 -
Bake in preheated oven for 18 to 20 minutes or until puff pastry is golden and crisp. Remove and allow to cool slightly before serving as filling will be hot.
# Extra Suggestions:
01 -
For best results, use low sodium gravy mix to control salt levels. Puff pastry can be frozen or refrigerated; refrigerated pastry requires no thaw time.
02 -
Leftovers will keep refrigerated up to 5 days and freeze well up to 3 months.