These mini beef pot pies are an easy and fun take on the comfort food classic. In this recipe the crust is made with refrigerated biscuits, that are stuffed with a flavorful beef filling and baked in muffin tins.
Serve the individual pot pies with a side salad for a delicious dinner. Or serve them as a party appetizer along with sticky chicken wings, classic deviled eggs, and creamy spinach dip for an appetizer spread your guests will truly enjoy.
Ingredients
- Oil – Use a neutral (flavorless) oil with a high smoke point (we use canola oil).
- Beef – Use sirloin tip to make the beef filling because it is a tender cut of meat that does not require a long cooking time.
- Vegetables – Fresh produce includes onions, celery, garlic, and parsley (for garnish). For the remaining vegetables we will use a frozen vegetable mix of carrots, peas, corn, and green beans.
- Pantry – From the pantry we need beef broth, Worcestershire sauce, and flour (used to thicken the beef filling). All-purpose flour works well.
- Dairy and refrigerated – Butter is combined with the flour to make a roux, which is used to thicken soups and sauces. Refrigerated biscuits are used to create the “pie” making these mini pot pies super easy to put together.
- Spices – Salt, black pepper, and Italian seasoning add extra flavor without a lot of fuss.
- See the recipe card for quantities and preparation methods.
You will also need:
- 2 (12 cup) Muffin pans
- Oil or Cooking spray to grease the pan
- Pastry brush
Instructions
Season the beef with 1 teaspoon of salt.
Heat the oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the beef.
Cook for 4-6 minutes until browned and any liquid cooks out. Stir occasionally to brown on all sides.
Lower the heat to medium and add the onions and celery. Cook for 2-3 minutes, stirring frequently.
Next, add the garlic, ½ teaspoon salt, Italian seasoning, black pepper, and Worcestershire sauce. Cook for 1-2 minutes, stirring often.
Add the butter, when it melts add the flour. Cook, while stirring, for 1-2 minutes.
Add the broth and stir while gently scraping any bits off the bottom of the pot.
Bring the broth to a boil. Raise the heat if necessary. Then, lower the heat, cover the pot, and cook the beef mixture for 15 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.
In the meantime, cook the frozen vegetables just enough to defrost.
Add the vegetables to the pot and raise the heat to bring the broth back to a boil. When it is boiling, lower the heat to medium to medium-low to keep the broth at a simmer. Cook, uncovered, until it thickens about 10-15 minutes. Stir occasionally to ensure it is not sticking on the bottom, especially as it thickens.
Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
Allow the beef filling to cool off. It will thicken further as it cools. In the meantime, preheat the oven to 350°F.
Make the pot pies
- Spray or oil the muffin pans lightly to coat. Dab away excess oil so that it is not pooling at the bottom of the tins.
- Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.
- Continue molding and pressing as it bounces back until it is securely in the pan.
- Repeat with the rest of the biscuits.
- Use a fork to prick the biscuits a few times on the bottoms and sides.
- Fill the biscuit cups with 1-2 heaping tablespoons of the beef pot pie mixture.
- Bake 20-30 minutes until the biscuits are golden. The baking time is going to depend on the type of muffin pan used. Check on them after 20 minutes and bake further if needed.
Use a silicone or plastic spatula to separate the biscuits if they are touching. Garnish with a little chopped parsley, if desired.
Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.
Top tip
Use reduced sodium ingredients if you are sensitive to salt. You can find good quality low-sodium broth and butter, plus you can also cut down on the salt used to season the beef. Adjust the salt at the end if desired.
Make ahead and storing
The filling for the beef cups can be made ahead of time. Make it as directed, cool it quickly, place in an airtight container, and refrigerate for 1-2 days. Heat it through in a saucepan or microwave when you are ready to use.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Mini Beef Pot Pies
Ingredients
- 1 pound Sirloin Tip Beef cut into small pieces (about ½ inch)
- 1½ teaspoon Salt divided (1 teaspoon for the beef, ½ teaspoon for the stew, plus extra at the end if needed)
- 1 tablespoon Oil use your favorite neutral oil with a high smoke point
- 1 Medium Onion small dice
- 1 Celery Rib sliced
- 3-4 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Fresh Ground Pepper
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons Butter
- 3 tablespoons Flour all purpose
- 2 cups Beef Broth
- 10 ounces Frozen Mixed Vegetables defrosted
- 2 (16 ounce) cans Refrigerated Biscuits (8 count each 16 biscuits total)
- ½ tablespoon Chopped Parsley for garnish optional
Instructions
- You will also need: 2 (12 cup) Muffin Pans and Oil or Cooking spray to grease the pan
Make the beef filling
- Season the beef with 1 teaspoon of salt.
- Heat the oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the beef. Cook the beef for 4-6 minutes until browned and any liquid cooks out. Stir and turn the pieces occasionally to brown on all sides.
- Lower the heat to medium and add the onions and celery. Cook for 2-3 minutes, stirring frequently.
- Next, add the garlic, ½ teaspoon Salt, Italian seasoning, black pepper, and Worcestershire sauce. Cook for 1-2 minutes, stirring often.
- Add the butter, when it melts add the flour. Cook, while stirring, for 1-2 minutes to cook out the raw flour taste.
- Add the beef broth while stirring briskly and gently scraping any bits off the bottom of the pot. Continue stirring until the flour mixture dissolves.
- Bring the broth to a boil. Raise the heat if necessary. Then, lower the heat, cover the pot, and cook the beef mixture for 15 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.
- In the meantime, defrost the vegetables following the package cooking instructions but cut the time. We cooked our package of steam in the bag mixed vegetables for 3 minutes.
- Add the vegetables to the pot and raise the heat to bring the broth back to a boil. When it is boiling, lower the heat to medium to medium-low to keep the broth at a simmer. Cook, uncovered, until it thickens about 10-15 minutes. Stir occasionally to ensure it is not sticking on the bottom, especially as it thickens.
- Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
- Allow the beef filling to cool off. It will thicken further as it cools.
- In the meantime, preheat the oven to 350°F.
Make the pot pies
- Spray or oil the muffin pans lightly to coat. Dab away excess oil so that it is not pooling at the bottom of the tins.
- Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.
- Continue molding and pressing as it bounces back until it is securely in the pan.
- Repeat with the rest of the biscuits.
- Use a fork to prick the biscuits a few times on the bottoms and sides.
- Fill the biscuit cups with 1-2 heaping tablespoons of the beef pot pie mixture.
- Bake 20-30 minutes until the biscuits are golden. The baking time is going to depend on the type of muffin pan used. Check on them after 20 minutes and bake further if needed.
- Use a silicone or plastic spatula to separate the biscuits if they are touching. Garnish with a little chopped parsley, if desired. Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.
- Makes 16 mini beef pot pies.
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