Mini Beef Pot Pies with an Irish Twist
These muffin tin Beef Pot Pies are a mouthwatering main dish in a cute little package. Flaky crust filled with long simmering beef and vegetable filling includes Guinness beer (subsitutions included) giving a taste of Ireland in every bite.
Servings 18 mini pot pies
Calories 178kcal
Equipment
- muffin tin
- Dutch Oven
Ingredients
- 4 tablespoons Unsalted Butter
- ¼ cup all purpose flour regular or gluten-free measure-for-measure blend
- 1 14.9-ounce can Guinness Beer or dark gluten-free beer or 2 cups strong coffee
- 2 cups Beef Broth or Stock
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- 1 pound Stew Meat cut into small pieces
- 1 cup chopped peeled Carrots
- 1 cup peeled ½-inch cubed Russet Potatoes
- 1 cup peeled chopped Red Onions
- 1 cup Peas frozen, thawed
- Sprig of fresh Sage
- pie crust dough for 2 pies
Optional
- 1 egg yolk
- 1 tablespoon heavy cream
- Sea Salt Flakes
Instructions
Making the Pot Pie filling
- Preheat the oven to 350 degrees.
- On the stove top over medium-high heat, melt the 4 tablespoons butter in an oven-proof Dutch oven.
- When the butter is bubbling, whisk in the ¼ cup flour, ½ teaspoon salt and ½ teaspoon pepper. The mixture will be thick and bubbly. Whisk for 1 minute.
- Add the beer (or coffee if using) and whisk together.
- Whisk in the beef stock.
- Add the stew meat, prepared carrots, potatoes, onion and sage (the peas will be added later).
- Place the lid on the Dutch oven and place in the preheated oven. Check and stir the filling every 30 minutes until the liquid has reduced into a thick sauce. The meat will be fall-apart tender when done. Total cooking time approximately 2-3 hours.
Creating the Crust
- While the filling is in the oven prepare the pie dough.
- Roll the pie dough 1/8-inch thick. Cut squares or circles approximately 5-inch by 5-inch. Save extra dough for tops. Will make approximately 18 pot pies.
- When the pie dough is ready in the muffin pans, place them in the refrigerator until the stew filling is ready.
- Take the filling out of the oven and stir in the peas. Remove the sage sprig. Increase the oven temperature to 375 degrees.
Filling and Cooking the Pot Pies
- Fill each prepared muffin cavity even with the top. Do not overfill. NOTE: the filling will be hot so work quickly and carefully when adding the filling.
- OPTIONAL: Add an optional egg wash if desired by whisking together one egg yolk with one tablespoon of cream. Brush onto the top of the mini pot pies.
- Dust the tops with the sea salt flakes if desired. Bake for 30 to 35 minutes or until the pies are bubbling and the pie crusts are golden brown.
- Allow the mini pies to cool in the pan for about 10 minutes before removing from the muffin pans.
Notes
Serving Size
Plan for 1-3 mini pot pies per person as a main dish serving. Will vary based on other side dishes served. Nutritional information is per pot pie.
Nutrition
Calories: 178kcal | Carbohydrates: 15g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 262mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1354IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg