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Ground beef pot pie on a plate.

Ground Beef Pot Pie

Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 893kcal
Author: Nikole Berg
This easy ground beef pot pie recipe is a great way to fill up the family on a busy weeknight!
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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.

Nutrition

Serving: 1 pie | Calories: 893kcal | Carbohydrates: 12g | Protein: 28g | Fat: 83g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 523mg | Potassium: 714mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3245IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 4mg