Individual Beef and Mushroom Pot Pies

Individual Beef and Mushroom Pot Pies

This is a classic recipe that will help warm you from the inside out.

Individual Beef and Mushroom Pies

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6



  • 1-2 boxes 17.3 oz. frozen puff pastry
  • 3 tablespoons olive oil
  • 2 lb. beef--stew meat chuck roast, or sirloin, cut into 3/4" cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups mushrooms washed and chopped
  • 2 tablespoons tomato paste
  • 2 tsp garlic cloves minced
  • 1/4 tsp dry thyme
  • 1/8 teaspoon dried rosemary
  • 1/2 cup dry sherry or favorite cooking wine of your choice
  • 5-1/2 cups beef broth
  • 1 lbs. potatoes cut into 1" pieces
  • 2 cups frozen pearl onions thawed
  • 1 lrg Carrot cubed
  • 1 cup Peas Frozen
  • 1/2 cup cornstarch
  • 1 cup cold water
  • 1 1-lb bag frozen pea and carrot medley (approx 3 cups; do not thaw)
  • 1/2 cup fresh parsley minced
  • egg wash



  1. CUT PASTRY TOPS: Use 12-16 oz. ovenproof bowls, I prefer cast iron. Use the bowls to cut the thawed pastry sheet to fit the opening of your vessels. Cover cut pastry rounds with a damp paper towel plastic wrap and refrigerate until needed.
  2. MAKE THE STEW: Heat 1 tablespoon olive oil in a large pot or dutch oven over med-high heat. Pat meat dry, sprinkle with salt and pepper, add half to the pan. Cook, stirring occasionally until browned and liquid gone. Remove to plate and repeat with remaining meat. Remove to plate. Add 1 tablespoon olive oil to the pan, add mushrooms; cook until liquid is gone. Stir in tomato paste, garlic, thyme, and rosemary; cook for approx 30 seconds. Stir in dry sherry, scraping up any browned bits. Stir in the broth, potatoes, and browned meat. Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, approx. 30-45 min. Add onions. Whisk together cornstarch and cold water, stir into soup and cook until thickened; approx. 2 minutes. Remove from the heat; stir in parsley and frozen peas & carrots. Season with salt to taste.
  3. ASSEMBLE THE POT PIES: Ladle stew into ovenproof bowls, place puff pastry round on top. Gently stretch and press pastry edges over the lip of the bowl. Make the egg wash by whisking the egg with 1 tablespoon water, brush on pastry tops. Add pastry cookie cutter shapes on top of pastry rounds (if using) and brush those with egg wash. Place bowls on the foil-lined baking sheet for easy cleanup and ease of handling.
  4. Bake at 400° for 25-35 minutes until crusts are golden and filling is bubbly. Allow pies to rest 15-20 minutes before serving to allow filling to cool and thicken.

Recipe Notes

MAKE ONE GIANT PIE INSTEAD OF INDIVIDUAL PIES: Pour the entire beef stew mixture into a 9x13 baking dish. You only need one box of puff pastry--slightly overlap the edges of two side-by-side pastry sheets and press the seam with your fingers to seal them together. Place the pastry sheet on top of the baking dish, trim the edges, brush with egg wash, add decorate cookie-cutter pastry shapes and brush them with egg wash, and bake as described above.

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