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MINI BEEF POT PIES WITH AN IRISH TWIST.

Mini Beef Pot Pies are packed with a delicious beef and vegetable filling. An Irish twist of adding Guinness beer makes them a savory delight! Guinness substitutions included too.Pot Pies are a comfort food favourite. This mini version of Beef Pot Pies filled with savory gravy, tender chunks of beef, vegetables all in a flaky crust will become your favourite!

INGREDIENTS

Unsalted Butter
All purpose flour (regular or gluten-free measure-for-measure blend)
Beef Broth or Stock
Kosher Salt
ground Black Pepper
Stew Meat
Carrots
Russet Potatoes
Red Onions
Peas
fresh Sage
Pie Crust

INGREDIENT NOTES

THE ROUX

Making a ‘roux’ (pronounced ‘roo’) is a basic butter and flour mixture that forms the base of a sauce.

It allows a sauce to thicken nicely when it cooks as for this pot pie filling.

Either regular all-purpose flour or gluten-free measure-for-measure flour blend may be used.

My preferred brand for making this recipe gluten-free is Bob’s Red Mill gluten-free 1-to-1 flour blend.

GUINNESS BEER

The pride of Ireland give this pot pie filling a deep wonderful flavor.

However if you are gluten-free or prefer not to use beer there are substitutes.

Substitute the same amount of dark gluten-free beer OR strong coffee.

They are delicious with any of these options.

STEW MEAT

Beef stew meat is usually sold in large pieces in the store.

Due to the size of these mini pot pies, you’ll probably need to cut the pieces into smaller pieces.

PIE CRUST DOUGH

You’ll need the equivalent of 2 pie crusts worth of crust dough for this pot pie recipe.

My absolute favourite crust recipe to use is this All Butter Pie Crust recipe.

Its make 2 deep dish pie crust’s worth of dough (the requirement for this recipe).

It’s very easy to make and work with. The end result is flaky crust and delicious pot pies.

Store-bought pie crust dough can also be used.

Purchase pie crust dough and not finished pie crusts for this recipe.

HOW TO MAKE MINI BEEF POT PIES – STEP-BY-STEP

Preheat the oven to 350 degrees F.

Melt the butter in the Dutch oven over medium-high heat on the stove top. When bubbling in the flour, salt and pepper. Cook for 1 minute until thickened.

Add the filling ingredients EXCEPT the peas. Place the lid on the Dutch oven and put it in the oven. Check and stir every 30 minutes until the sauce is thickened and the meat is tender: 2-3 hours.

WHILE THE FILLING IS COOKING prepare the pie crust. Roll pie crust out 1/8-inch thick, cut into pieces big enough to line the muffin tins with some overhang to close over the pot pies. Place in refrigerator.

When filling is done stir in the peas. Increase the oven temperature to 375 degrees F.

Carefully spoon into the prepared crusts filling to the top but do not overfill. Close the crust over the filling hand pinching closed. OPTIONAL: brush on egg wash and or dust with sea salt flakes.

Bake for 30-35 minutes until crust is golden and filling is bubbling.

Cool in pan for 10 minutes before cooling fully on cooling rack.