This ground beef pot pie recipe is a hearty meal that's easy to serve up on a busy weeknight. Using puff pasty instead of the typical pie crust updates this classic comfort food. Using ground beef instead of roast beef keeps it simple and budget friendly.
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A simple and stress free dinner time is possible with the right recipe. This ground beef pot pie is one of those comfort food recipes that we turn to when we are craving something earthy and savory, but don't have a lot of time or energy left at the end of the day.
The beauty of this semi-homemade pot pie is how quickly it cooks up. The beef filling cooks while the oven is heating up and in about 45 minutes, dinner is ready!
We also love how versatile this recipe is. We love mushrooms, but you might like to use your favorite fresh vegetables instead. Next time, I might add some green beans to the mix. Or maybe I'll swap out the puff pasty and use mashed potatoes for a shepherd's pie!
Just use your imagination and this ground beef pot pie is sure to become your family's favorite comfort food dinner.
Ingredient notes
Be sure to scroll to the bottom of the post for the printable recipe card.
Olive oil - or any neutral flavored oil like vegetable oil or canola oil.
Onion - I always use yellow onion, but use white or red onion if that's your preference.
Celery - fresh celery for that savory addition.
Carrots - fresh carrots work best as they are easier to dice than baby carrots. I prefer the flavor too.
Mushrooms - I used Baby Bellas because we love their earthy flavor. If you prefer White button mushrooms are also great.
Corn - or green peas, which is traditional. I have a pea hater in the family and since he is one of my taste testers, I had to use corn instead.
Garlic - fresh garlic cloves add the best flavor to this dish.
Ground beef - I prefer a lean ground beef that is grass-fed and organic. Ground turkey is a great substitute.
Butter and flour to make a light roux.
Half and half or milk
Beef broth or a homemade beef stock along with half and half to make the creamy gravy beef mixture.
Marjoram and paprika, salt and black pepper
Puff pastry - I use Pepperidge Farms brand, which comes frozen. They make the most perfect flaky crust and are so simple to work with. I take them out of the freezer when I begin making the beef mixture so they'll be ready to go.
Egg - I use an egg yolk and a little bit of half and half to make the egg wash.
Optional ingredients you might like: tomato paste, Worcestershire sauce.
Equipment used
I used four Le Crucet mini coquettes. They have little handles on the side so they look like mini Dutch ovens. Any 8 to 12 ounce small oven proof container will work. Ramekins and small au gratin dishes work well.
You can also bake this in a pie plate or 8 by 8 baking dish instead of serving individual portions.
I used a silicone pastry brush for the egg wash.
I used a large 12 inch non-stick skillet, but a cast-iron skillet is another great option.
How to make individual ground beef pot pies
1) Thaw one puff pastry sheet at room temperature while preparing the meat mixture. Follow package directions for best results. Heat oven to 375 degrees F. Coat mini coquettes or ramekins with cooking spray on bottom and sides.
2) Heat some oil or cooking spray in a large skillet. Add the chopped onions, chopped carrots, chopped celery, and quartered mushrooms. Cook on medium heat until softened; about 5-7 minutes. Season with some salt and black pepper then add the chopped garlic and cook for one minute more then remove to a plate.
3) Add the ground beef to the same pan and cook beef until it is no longer pink. Season with salt and pepper then remove to the same plate as the vegetables.
4) Melt the butter in the same pan over medium heat. Sprinkle the flour over the melted butter and cook for one minute, stirring. Add the half and half, beef broth, paprika, marjoram, and fresh thyme and bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium low and cook for five minutes or until thickened.
5) Return cooked vegetables and beef along with the corn to the gravy mixture. Stir to combine then spoon equal amounts of the beef filling into each of the four baking dishes. Create the top crust by cutting the puff pastry into four squares. Top each baking dish.
6) Beat the egg yolk and half and half to make the egg wash. Brush the egg wash over the top of the puff pastry, being sure to coat it completely.
7) Bake in preheated oven for 25 to 30 minutes or until the top of the pastry is a deep golden brown.
Variations
Use a homemade or store bought pie crust instead of puff pastry. Adjust cook time as needed. Be sure to make a small vent to allow steam to release.
Use pie crust to create a bottom crust, if desired. Just line the baking cup with unbaked pie crust, fill, then top with the second crust layer.
Use frozen mixed vegetables in place of the ones suggested here for a faster prep. Canned vegetables (drained) can also be used.
Leftover or store bought beef stew can be used as a delicious filling.
Add a little bit of cheddar cheese or parmesan cheese to the beef mixture for added creaminess.
Can I make this in a pie pan or pie plate?
Yes! Use a 9-inch glass pie plate or a ceramic pie dish. Spray the dish with non-stick cooking spray, fill the dish with beef mixture, then top with one large piece of puff pastry. Bake as directed.
How to store
Store leftover ground beef pot pie in an airtight container in the refrigerator for 3-4 days.
Can be frozen for longer storage. Use freezer safe containers. Thaw in the refrigerator before heating in the microwave at reduced power to prevent burning.
More easy ground beef recipes
If you made this Ground Beef Pot Pie recipe, I'd love to know how it turned out! Please leave me a comment below!
📖 Recipe
Ground Beef Pot Pie
Ingredients
- 1 sheet frozen puff pastry cut into fourths
- 2 teaspoon olive oil or non-stick cooking spray
- ½ cup onions chopped
- ½ cup carrots finely diced
- ¼ cup celery finely diced
- 8 oz mushrooms quartered or sliced
- 2 cloves garlic finely minced
- salt and black pepper to taste
- 1 lb lean ground beef
- ¼ cup butter (4 tbsp)
- ¼ cup flour
- ½ half and half or milk plus 2 teaspoon for egg wash
- 1½ cups beef broth or stock
- ½ teaspoon paprika
- ½ teaspoon marjoram
- 2 fresh thyme sprigs more for garnish
- 1 cup corn frozen or canned
- 1 egg yolk beaten
Instructions
- Thaw one puff pastry sheet at room temperature while preparing the meat mixture. Follow package directions for best results. Heat oven to 375 degrees F. Coat mini coquettes or ramekins with cooking spray on bottom and sides.
- Heat oil or cooking spray in a large skillet. Add the chopped onions, chopped carrots, chopped celery, and quartered mushrooms. Cook on medium heat until softened; about 5-7 minutes. Season with some salt and black pepper then add the chopped garlic and cook for one minute more then remove to a plate.
- Add the ground beef to the same pan and cook beef until it is no longer pink. Season with salt and pepper then remove to the same plate as the vegetables.
- Melt the butter in the same pan over medium heat. Sprinkle the flour over the melted butter and cook for one minute, stirring. Add the half and half, beef broth, paprika, marjoram, and fresh thyme and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 5 minutes or until thickened.
- Return cooked vegetables and beef along with the corn to the gravy mixture. Stir to combine then spoon equal amounts of the beef filling into each of the four baking dishes. Create the top crust by cutting the puff pastry into four squares. Top each baking dish.
- Beat the egg yolk and half and half to make the egg wash. Brush the egg wash over the top of the puff pastry, being sure to coat it completely.
- Bake in preheated oven for 25 to 30 minutes or until the top of the pastry is a deep golden brown.
Notes
- Use a homemade or store bought pie crust instead of puff pastry. Adjust cook time as needed. Be sure to make a small vent to allow steam to release.
- Use pie crust to create a bottom crust, if desired. Just line the baking cup with unbaked pie crust, fill, then top with the second crust layer.
- Use frozen mixed vegetables in place of the ones suggested here for a faster prep. Canned vegetables (drained) can also be used.
- Leftover or store bought beef stew can be used as a delicious filling.
- Add a splash of heavy cream or a little bit of cheddar cheese or parmesan cheese to the beef mixture for added creaminess.
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