Mini Beef Pot Pies | What’s In My Fridge Door?

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beef soup recipe

What’s Up, Hungry People

I like to play a game while I clean out my fridge and freezer. In my never-ending quest for an organized refrigerator, I’m constantly trying to make sure I’m using all the ingredients I have in my arsenal before they go bad.

Same goes for the freezer – I always buy meats on sale to freeze for later days, but if I get into a themed week or holiday season, sometimes that frozen meat can add up quickly. This month I dug out puff pastry, frozen mixed veggies, and beef chunks that had been sitting around for a couple of months – might as well get some use out of them (and gain more freezer space)!

ingredients for beef pot pie

One of my favorite “freezer dump” recipes is a variation of an easy, single-serving pot pie. In the past, I’ve made it with chicken or put a St. Patrick’s day spin on it. Pot pies are really fun because you can put practically anything you have on hand in it: I used a spare GLBC beer from my fridge door, some slightly-limp celery, and wrinkly peppers from my crisper, then turned to raiding the cabinets for stray onions and lemons. What little actually-fresh ingredients I used included eggs and herbs. I’m sure you’ll find some of your own ingredients to toss in while you raid your cupboards, too.

Here’s What You Need:

  • Stewing beef: Adds hearty flavor and texture to the pot pies.
  • Dark beer: Provides depth of flavor and richness to the stew.
  • Beef broth: Forms the base of the stew, enhancing its savory taste.
  • Puff pastry: Creates a flaky and golden crust topping for the pot pies.
  • Frozen peas, carrots, and bean medley: Adds color, texture, and nutrients to the stew.
  • Onion: Enhances the savory flavor profile of the dish.
  • Garlic: Infuses the stew with aromatic depth and flavor.
  • Red bell pepper: Adds sweetness and vibrant color to the stew.
  • Lemon juice: Provides a hint of acidity to balance the richness of the stew.
  • Paprika: Adds warmth and depth of flavor to the stew.
  • Sriracha: Gives a subtle kick of heat and complexity to the stew.
  • Brown sugar: Balances out the flavors and adds a touch of sweetness.
  • Worcestershire sauce: Enhances the umami taste and depth of the stew.
  • White wine vinegar: Adds brightness and acidity to the stew.
  • Fresh thyme: Infuses the stew with earthy and aromatic notes.
  • Fresh parsley: Adds freshness and brightness to the finished dish.
  • Egg + water: Used for egg wash to give the pastry a golden finish.
  • Olive oil: Used for searing the beef and sautéing the vegetables.
  • Salt & pepper: Seasoning to taste, enhancing the overall flavor profile of the dish.
seared beef cubes

Let’s Cook!

To start, I seared the beef cubes until they were golden brown but still pretty raw in the center. You don’t want your beef stew to be filled with chewy steak!

making beef broth

Using the leftover oil and grease from the beef, sauté the onions until softened and then add the frozen veggies. The veggies will significantly lower the temp of the pot, so now is also the ideal time to add the minced garlic, sweet peppers, and chopped celery. I used a splash of white wine vinegar to partially deglaze the pot before pouring in the beer, Worcestershire sauce, and a squirt of sriracha.

simmering beef liquid

Once you add the beef broth and seasonings, the beef stew is essentially ready to eat as-is, after simmering for another twenty or so minutes. Add the seared beef about five minutes before you are ready to serve. But to really up the single-serving meal, we portioned out our stew into ramekins.

adding beef to ramekins

Assembling and Baking the Mini Beef Pot Pies

Start with the beef (or meat of choice, really) as the base so every ramekin gets an equal serving of meat.

Then use a ladle to pour the soup over the meat until the ramekin is mostly filled. It’s easiest to use thawed puff pastry, but you’ll have to work rather quickly to make sure the pastry doesn’t get too soggy before starting to cook.

filled ramekins

For a classy “I-totally-made-this-pastry-from-scratch” look, brush the tops of the pastries with a 50/50 mix of water and whisked egg.

brushed puff pastry

Bake the individual pot pies until the pastries are puffed and golden – these make the “pie crusts” to the pot pies.

golden mini beef pot pie

Tips for Mini Pot Pies

  • Searing the Beef: Ensure your pan is hot enough before adding the beef cubes to achieve a nice sear on the outside while keeping the inside tender. Pat the beef cubes dry with paper towels before searing to promote browning and prevent steaming.
  • Simmering the Stew: Allow the stew to simmer gently over low heat to meld the flavors together. Be mindful not to let it boil vigorously, as this can toughen the meat and overcook the vegetables.
  • Handling Puff Pastry: Thaw the puff pastry according to package instructions, and work quickly to prevent it from becoming too soft or sticky. If the pastry becomes difficult to work with, pop it back into the fridge for a few minutes to firm up again.
  • Cooling Before Serving: Let the pot pies cool for a few minutes before serving to prevent burning your mouth on the hot filling. This also allows the flavors to settle and intensify for a more enjoyable eating experience.
  • Creative Variations: Feel free to customize the recipe with your favorite vegetables or herbs. You can also substitute the beef with chicken or turkey for a different twist on the classic pot pie.
easy beef pot pie recipe

And there you have it, Hungry People, a simple and satisfying way to make use of those forgotten ingredients lingering in your fridge and freezer. Whether it’s a busy weeknight or a laid-back weekend, these Mini Beef Pot Pies from my “What’s In My Fridge Door?” series are sure to hit the spot. So the next time you find yourself staring into the depths of your refrigerator, wondering what to make, remember this versatile recipe that turns odds and ends into a delicious meal. With just a little creativity and a handful of ingredients, you can whip up a comforting dish that’s both easy on the wallet and pleasing to the palate. Enjoy the flavors and the satisfaction of making something delicious out of what you already have on hand!

beer beef stew

Mini Beef Pot Pies | What’s In My Fridge Door?

The Starving Chef
Whip up these Mini Beef Pot Pies for a flavorful and comforting meal using leftover ingredients.
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course What’s In My Fridge Door
Cuisine Beer, Dinner
Servings 4

Ingredients
  

  • 16 oz stewing beef
  • 12 oz dark beer
  • 2 cups beef broth
  • 2 sheets puff pastry mostly thawed
  • 1 cup frozen peas, carrots and bean medley
  • 1 cup onion chopped
  • ¼ cup garlic minced
  • ½ cup red bell pepper chopped
  • ½ cup lemon juiced
  • 3 tablespoons paprika
  • 1 tablespoon sriracha
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh thyme
  • 2 tablespoon fresh parsley
  • 1 egg + 3 tablespoons water whisked
  • 3 tablespoons olive oil
  • salt & pepper to taste

Instructions
 

  • In a large soup pot, heat the olive oil until shimmering, then add the beef cubes. Sear on all sides until golden brown, about 1-2 minutes. Do not cook the beef through, only sear it. Remove from the pot and set aside.
  • Using the oil and grease in the pan, sauté the onions until tender, then add the frozen vegetables. Stir in the veggies until mostly thawed, then add the celery, peppers, and garlic. Pour in the beer, sriracha, and Worcestershire sauce, and simmer until the liquid has reduced by half, about ten minutes. Season with salt and pepper.
  • Pour in the beef broth, lemon juice, paprika, and brown sugar. Stir until combined and boiling, then reduce the heat and simmer for another ten minutes.
  • Preheat the oven to 375°F while the soup simmers. In a small bowl, whisk together the egg with some water. Arrange the seared beef into individual ramekins. Use a ladle to spoon the stew over the meat until the ramekins are filled.
  • Quickly cover each ramekin with a quarter of the puff pastry. Brush with the egg wash. Pop into the oven and bake for 10-15 minutes, until the pastry is puffed and golden. Let cool for 10-20 minutes before serving as the ramekins will be HOT. Enjoy!
Keyword beef, beer, puff pastry
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