• 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.