ELEVATED MINI BEEF POT PIES FOR ST. PATRICK'S DAY
Get ready to elevate your St. Patrick’s Day celebration with a touch of elegance and sophistication. Our Fancy and Elegant Mini Beef Pot Pies are a culinary masterpiece, featuring tender stew meat, corn, peas, carrots, and sweet potato, all cooked in a hearty beefy gravy sauce and encased in golden and crispy pie shells.
These individual pot pies are not only a feast for the taste buds but also a delight to the eyes, making them for a dinner that impresses and satisfies. With easy oven-baked preparation, this recipe ensures that you can create stunning and delicious food without breaking a sweat.
Let’s dive into the world of fancy foods and discover the joy of creating meals that are as good-looking as they are mouthwatering.
The Perfect Combo of Favorite Foods
This recipe brings together a harmonious blend of flavors, with each ingredient contributing to the symphony of taste. The tender stew meat adds richness, while the sweet corn and peas provide bursts of freshness.
The carrots and sweet potato lend a touch of sweetness and texture, creating a satisfying balance. All these delicious elements are brought together in a flavorful beefy gravy sauce that infuses every bite with savory goodness.
Prepare to indulge in a combination of your favorite foods, perfectly united in a single dish.
Why My Family Loves Mini Beef Pot Pies
As a culinary creator, I am always inspired by the idea of putting a unique spin on classic recipes. Our Fancy and Elegant Mini Beef Pot Pies are no exception. This recipe serves as a delightful variation of the traditional pot pie, drawing inspiration from my Thanksgiving leftovers mini pot pies.
By adopting more manageable portion sizes, these individual pot pies offer a refined and elegant twist to the dish. I have found that most people appreciate the charm and sophistication that individual portions bring to the table, especially when it comes to creating a fancy and memorable dining experience.
Through this recipe, I hope to share my passion for elevating familiar dishes, transforming them into visually appealing and flavor-packed creations that leave a lasting impression on every palate.
Easy Recipe for Busy Nights
Creating these elegant mini beef pot pies may seem like a daunting task, but fear not! This recipe breaks it down into simple and manageable steps. From preparing the filling to assembling the pies and baking them until golden brown, each step is designed to make the process a breeze.
With clear instructions and minimal effort, you’ll have an impressive dish that will leave everyone wondering which five-star restaurant you ordered from. The best part? It’s all made by you, easily prepared in your own kitchen.
Why Try These Mini Beef Pot Pies
Don’t settle for ordinary meals when you can indulge in a culinary masterpiece like these mini beef pot pies. Take your dinner experience to new heights and satisfy your cravings for something good to eat.
These fancy and elegant pot pies are the epitome of comfort food, sure to impress your taste buds and leave you longing for more. So, the next time you’re pondering what sounds good for dinner, look no further than these delightful mini beef pot pies—an exquisite and satisfying choice that promises to elevate your dining experience.
Final Thoughts
Our Fancy and Elegant Mini Beef Pot Pies are the perfect way to add a touch of sophistication to your St. Patrick’s Day celebration. With tender stew meat, colorful vegetables, and a delectable beefy gravy sauce, encased in crispy pie shells, these pot pies are a culinary delight that will leave you and your loved ones impressed.
Don’t be intimidated by the fancy presentation; this recipe is surprisingly easy to make, ensuring a stress-free cooking experience. So, gather around the table, serve up these impressive mini beef pot pies, and savor each bite of this extraordinary dish that is both visually stunning and incredibly delicious.
Mini Beef Pot Pies
Equipment
- Ramekin or mini pie pans
- Large cookie cutter (I used a 4.5” cutter)
- Mini cookie cutters for cutting out shapes in the pie tops
- Rolling Pin
- Pastry brush
- Paring knife or small sharp knife
Ingredients
- Pie crust 2-pack (I used store bought)
- 1 egg lightly beaten w/a small splash of water or milk
- 2 tablespoons unsalted butter
- 1/2 cup onion chopped
- 1/4 cup all-purpose flour + 1-2 tablespoons for rolling
- 1 cup beef broth
- 1 lb. stew meat
- 1/2 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup sweet potato cubed and roasted
- 1/4 cup almond or regular milk
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
Instructions for the Meat Filling:
- In a medium saucepan over medium high heat, saute the meat until browned. Add salt and pepper.
- Add 2 cups of water, bring to a simmer on low heat and stew with a fitted cover for 2 hours.
- Strain and set aside.
Instructions for the Vegetable Filling:
- In a large saucepan, melt the butter over medium heat. Add the onion and carrots and cook until softened, about 5 minutes. Sprinkle in the flour and cook for 1-2 more minutes.
- Gradually whisk in the broth until the mixture is smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce is thickened.
- Stir in the meat, peas, corn, milk, thyme, salt, and pepper, and set aside.
Instructions for the Pie Crust:
- Roll out the pie dough on a lightly floured surface to approximately a ¼” thickness. Using the large cookie cutter, cut out 4 circles, then re-roll and continue this process until you have 16 round dough circles (between the 2 pie crusts included in the package). (see notes for alternative method)
- Blind bake: To prevent a soggy bottom take your pie pan or ramekins of choice and flip them over. Take 8 of the pie dough circles, press them in between your fingers to stretch them a little bit more. Then, drape them over the bottom side of each of the pie tins or ramekins, gently stretching them, as needed. Using the fork tines, gently poke the bottom of the dough being careful not to poke all the way through. Bake for 5 minutes.
- Carefully pull them out of the oven and carefully take off the bottom of the pan and set aside (they should have enough crisp to hold their shape).
- Flip the pie pan or ramekins over and place each of the pie crusts inside each pie cup.
Instructions for the Assembly & Baking:
- Brush lightly with the egg wash and fill with approximately a 1/4 - 1/3 cup of the filling (depending on the size of your bottom crust).
- Lightly brush more egg wash around the perimeter or edge of each crust, and gently stretch 8 more pie dough circles in your hand before placing over each pie in the pan.
- Press gently around the perimeter as you go to ensure the egg seals it and using the back tines of the same fork, press along the perimeter to create a design of your choosing.
- Using the paring knife, cut slits in the tops in the design of your choosing and brush the tops of the pies with the egg wash.
- Bake for another 10-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow a few minutes to cool slightly and enjoy!
- **See alternative methods in the notes below.**
Notes
- Vegetarian Option: Substitute the meat for a block of extra firm tofu. My favorite way to eat cubed tofu is crisped up in the air fryer!
- If you don’t have a cookie cutter, roll the pie crust into a ball, then roll out into a snake like shape and divide equally into 8 pieces. Then roll each of those pieces out to the same thickness and follow the remaining steps for baking.
- Alternative pie crust method: If you prefer less crust, you could also skip the blind bake and scoop the filling into individual ramekins or oven safe bowls and just place a circular shape pie crust on top.
- Storage and reheating instructions: These pot pies can be stored in the refrigerator for up to 1 week and reheated in the microwave on high for about 2 minutes, or in the oven/air fryer at 350F for 5-7 minutes.
- Make ahead or meal prep: These pot pies can be placed in a freezer safe container and freeze until desired. Once you are ready to eat, you should be able to reheat them directly from the freezer either in the air fryer at 350F.
- For a richer flavor, use heavy cream instead of milk.
Looking for additional elegant and indulgent recipes? Explore more elegant indulgence recipes on my weekly feature blog page or the full elegant recipe collection here!
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