Go Back
–+ servings
Print

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.
Course Main Course
Cuisine American
Keyword beef pot pies, pot pie recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Cooling Time 15 minutes
Total Time 4 hours
Servings 18 mini pot pies
Calories 178kcal
Author Toni Dash

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

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