Mini Beef Pot Pies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual beef pot pies filled with tender cubed beef, mushrooms, onions, carrots, and peas in a rich gravy, topped with flaky puff pastry and baked. Pure comfort food for special occasions or cold weather dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 tablespoons vegetable oil
- 2 pounds beef stew meat (or chuck roast cut into small chunks)
- salt and pepper (to taste)
- 1 medium onion (roughly chopped)
- 2 medium carrots (peeled and cut into ½ inch pieces)
- 4 ounce cremini mushrooms (slicked)
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- ½ cup Guinness (or any dark Irish stout)
- 3 tablespoons all-purpose flour
- 1½ cups beef broth (low sodium)
- 1 beef bouillon cube
- 2 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 puff pastry sheets
- 1 egg (beaten, for egg wash)
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 1020mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1085mg
- Calcium
- 76mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1020MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.