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
- 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
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.
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.
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