Mini Beef Pot Pies – Jo Cooks

There’s something about Mini Beef Pot Pies with golden, flaky pastry that feels like a warm hug on a plate. The rich, slow-braised beef, the deep Guinness-infused gravy, and the buttery, crisp crust come together to create a meal that’s comforting, satisfying, and packed with nostalgic flavor.

Mini Beef Pot Pies

The first time my husband took me out, it was to a little Irish pub, and we ordered beef pot pies. They came out steaming hot, with the most golden, buttery crust, and that first bite? Pure magic. Ever since then, I’ve had a soft spot for rich, slow-braised beef tucked under a flaky pastry crust.

This homemade version brings back all those cozy pub flavors. The beef is slow-cooked in a deep, flavorful Guinness gravy, loaded with mushrooms, carrots, and peas. And the puff pastry? Just as crisp and buttery as I remember.

Whether you’re making these for a cozy family dinner, a special occasion, or just because you’re craving serious comfort food, this recipe is a must-try. Let’s get cooking!

Before You Start – Tips for Perfect Mini Beef Pot Pies

Before you dive in, here’s what you need to know to get the best texture, flavor, and flaky crust every time.

Best Cut of Beef for Pot Pies

• Chuck roast or stew meat – These cuts are perfect for slow cooking and become melt-in-your-mouth tender.
• Avoid lean cuts – They dry out instead of becoming fork-tender.
• Shortcut: If you’re short on time, you can use leftover pot roast or brisket instead of slow-cooking the beef from scratch!

The Secret to a Richer Gravy

• Guinness or Dark Stout: Adds deep, malty richness to the sauce. Not a fan of beer? Red wine or extra beef broth works too.
• Tomato Paste: Cooking it for a minute before adding liquids intensifies the flavor and gives the sauce a nice depth.
• Flour: Thickens the gravy without making it gummy. Stir it well to avoid clumps.
• Tip: If your gravy seems too thick after baking, just stir in a little extra broth before serving.

Puff Pastry – Store-Bought vs. Homemade

• Store-bought puff pastry is the way to go! It’s easy, reliable, and bakes up perfectly golden and flaky.
• Thaw it properly – Keep it in the fridge until ready to use, then roll it out slightly for a better fit.
• Want to go all out? You can use homemade pie crust instead of puff pastry for a classic, buttery pot pie experience.

How to Make the Pies Extra Flaky

• Brush with egg wash – This gives the pastry that deep golden brown color.
• Cut slits in the top – This allows steam to escape so your pies bake evenly.
• Bake at high heat – Puff pastry needs heat to rise properly—don’t underbake!
• Make-Ahead Tip: Assemble the pies in advance, freeze them unbaked, then pop them straight into the oven when ready to eat!

These flaky, buttery beef pot pies may look fancy, but they’re surprisingly simple to make! Here’s how to do it:

Heat vegetable oil in a Dutch oven over medium-high heat. Season the beef generously with salt & pepper, then sear it in batches until deeply browned on all sides. Transfer the seared beef to a plate and repeat with the rest.

Tip: Browning the beef creates extra depth of flavor in the gravy. Don’t skip this step!

In the same pot, add onions, carrots, and mushrooms. Sauté for 5 minutes until softened. Stir the bottom of the pot to deglaze and pick up all those flavorful brown bits.

Shortcut: If you’re short on time, you can chop the veggies in advance or use a pre-chopped mirepoix mix!

Add garlic & tomato paste, cooking for 30 seconds until fragrant. Stir in flour and cook for another minute to get rid of the raw flour taste. Pour in Guinness (or beef broth/wine) and let it reduce for 2 minutes. Add beef broth, Worcestershire sauce, sugar, thyme, and bay leaf. Stir well. Return the seared beef to the pot.

Tip: The tomato paste and Guinness add a deep, rich umami flavor—don’t skip them!

Cover the Dutch oven and transfer to a 350°F oven. Braise for 2 to 2 ½ hours until the beef is fall-apart tender. Stir in peas and discard the bay leaf.

Want to make it ahead? The filling can be made a day in advance and refrigerated!

Roll out the puff pastry sheets and cut them ½ to 1 inch larger than your ramekins. Spoon the beef mixture into each ramekin. Lay the pastry rounds over the top, pressing the edges to seal.

Tip: For a classic pie crust version, use homemade buttery pie dough instead!

Brush the puff pastry with egg wash for a golden, crispy finish. Cut small slits in the top to let steam escape. Bake at 400°F for 40-45 minutes until golden brown and puffed up. Let the pot pies cool for 10 minutes before digging in—this helps the filling set.

Make-Ahead Tip: You can freeze the assembled, unbaked pot pies and bake them straight from frozen—just add 5-10 extra minutes to the baking time!

Make It Your Own – Easy Customizations

These Mini Beef Pot Pies are already comfort food perfection, but if you want to tweak them to fit your taste or dietary needs, here are some easy variations!

• Protein Swap: Use chicken, turkey, or a veggie mix like lentils and mushrooms.
• No Guinness? Substitute red wine or extra beef broth.
• Want It Creamier? Stir in heavy cream or sour cream before baking.
• Go Family-Style: Make one large pot pie instead of mini ones.
• Boost the Veggies: Add potatoes, parsnips, or greens for extra heartiness.
• Spice It Up: A dash of cayenne, smoked paprika, or Dijon adds a flavor twist.

Storage, Reheating And Freezing

Wrap any leftover pot pies with aluminum foil or place them in air tight containers and refrigerate for 3 to 4 days. You can reheat them in the microwave until heated through or place them in the oven and reheat at 300°F for 10 to 15 minutes.

You can also freeze these beef pot pies for easy dinners later on. Either freeze the beef stew separately in air tight containers for up to 3 months or place the already baked pot pies in airtight containers and freeze for up to 1 month.

Want a classic version?

Try my Chicken Pot Pie for a creamy, comforting twist!

More Delicious Recipes To Try

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Mini Beef Pot Pies

Prep 30 minutes minutes

Cook 3 hours hours 30 minutes minutes

Total 4 hours hours

These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they’re baked to perfection! They’re incredibly delicious, total comfort food perfect for a special occasion or any time of the year!

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat the oven to 350°F.

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.

• Add the onion, carrots and mushrooms to the same pot and saute until the vegetables are softened, for 5 minutes. Stir the bottom of the pot to scrape all the brown bits.

• Add the beef back to the pot. Sprinkle the flour over the meat and vegetables and cook for 1 more minute. Add the tomato paste, garlic and cook for another 30 seconds. Pour in the Guinness and cook for about 2 minutes. Pour in the beef broth, add the beef bouillon cube, Worcestershire sauce, sugar, thyme, bay leaf and stir everything together.

• Bring to a simmer, cover and transfer to the oven. Cook for 2 to 2½ hours in the oven or until beef is tender. Remove Dutch oven from the oven and stir in the peas. Discard the bay leaf.

• Roll out the puff pastry sheets and cut into 6-8 inch rounds, making sure each round is it’s at least ½ to 1 inch larger than the baking dishes.

• Place beef mixture into each ramekin. Top each ramekin with pastry circle, pressing the edges to seal. Brush with egg wash and cut slits into the pastry.

• Transfer the ramekins to the oven and bake for 40 to 45 minutes or until golden brown. Let the pot pies cool for 10 minutes before serving.

Notes

1. Beef Choice: Chuck roast or stew meat works best because it gets fall-apart tender when slow-cooked. Avoid lean cuts—they’ll dry out.
2. Browning Matters: Don’t rush the sear! Deep golden-brown beef = richer, deeper flavor. It’s worth the extra few minutes.
3. Puff Pastry Tips: Keep it cold until ready to use—warm pastry gets sticky and won’t puff as nicely.
4. I was able to get 5 beef pot pies in 4 inch ramekins that were about 3 inches deep. 
5. If you’re in a rush, you can cook your beef stew in your Instant Pot. Simply sear the beef in the Instant Pot on the Saute setting, then add all the ingredients and cook on manual (high pressure) for 35 minutes.
6. Use other vegetables you prefer such as potatoes, cauliflower or your favorites.
7. Guinness Swap: Not a beer fan? Red wine or extra beef broth works just as well to build a bold, savory gravy.
8. Wrap any leftover pot pies with aluminum foil or place them in air tight containers and refrigerate for 3 to 4 days. You can reheat them in the microwave until heated through or place them in the oven and reheat at 300°F for 10 to 15 minutes.
9. You can also freeze these beef pot pies for easy dinners later on. Either freeze the beef stew separately in air tight containers for up to 3 months or place the already baked pot pies in airtight containers and freeze for up to 1 month.

Nutrition Information

Serving: 1servingCalories: 652kcal (33%)Carbohydrates: 63g (21%)Protein: 13g (26%)Fat: 39g (60%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 33mg (11%)Sodium: 809mg (35%)Potassium: 616mg (18%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 4992IU (100%)Vitamin C: 10mg (12%)Calcium: 58mg (6%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.