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Individual Beef Pot Pies have tender ground beef, veggies, gravy, all tucked in flaky puff pastry. Perfect for weeknights or winter meals.EASY PERSONAL SIZED BEEF POT PIESIndividual Beef Pot Pies are everything you love about a classic comfort food but perfectly portioned! Theyre warm, cozy and surprisingly simple to make. These mini pot pies bake up nicely in individual ramekins for easier serving and theyre also fantastic to make ahead and freeze for later! FREQUENTLY ASKED QUESTIONS:What kind of puff pastry should I use? Most puff pastry comes frozen but they now make a refrigerated puff pastry (not an affiliated link). It is sold as one sheet (instead of two like the frozen kind.) Its a lot easier to use because you dont have to wait for it to thaw. You also dont need to roll them out to remove any creases. They are a bit more expensive than the frozen ones though. But if using the frozen puff pastry, youll need to follow thawing procedures on the specific packaging. You will then want to roll it out and make sure the folds in the puff pastry are all rolled out. What size ramekins should I use? I used 12-ounce ramekins (affiliate link) for these pot pies. What should I serve with Individual Beef Pot Pies? Beef Pot Pies are great little meals that go with a bunch of simple sides like your favorite salad, some steamed veggies, and maybe some Dinner Rolls or Breadsticks to dip into the broth. Can I make this with chicken instead? Sure! You can make a individual Individual Chicken Pot Pies instead. Why are some of the ingredients in your recipe optional? If you want to keep things extra simple, you dont need to add the additional spices and Worcestershire sauce. You can stick with the brown gravy packet, along with the garlic and onion powder. However, those few additional spices really elevate the flavor. If you have time and the ingredients, I recommend using them. Can I use different vegetables? Recipes are ALWAYS customizable. The vegetable filling is really flexible. Most frozen vegetables will work and those should be added at the end of the simmer otherwise theyll turn mushy. How long do leftovers last? Leftovers are great later. You can store them in an airtight container and keep them in the fridge for up to 4-5 days. You can freeze Individual Beef Pot Pies for up to 3 months in a freezer safe container too (you can freeze before or after cooking.) INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef I shared another idea to use in the FAQ (frequently asked question) section above.minced garlic I think fresh minced garlic is going to give you the most flavor, but you can use jarred garlic if in a pinch.brown gravy mix I definitely recommend low sodium brown gravy packet for those worried about salt levels or who think they might find this too salty. You can always season with additional salt if you prefer.Worcestershire sauce- this is an optional ingredient but it brings tons of flavor to these little Beef Pot Pies.oregano and basil another optional ingredient that brings flavor. You might not think these flavors would work well here but they definitely do!onion powdersmall potato peeled and dicedfrozen peas and carrots as I said above, you can leave these out or switch with a frozen veggie you prefer. sheet puff pastry see my Frequently Asked Questions above for more detail on the type of puff pastry you can use. egg and water for an egg wash to make the puff pastry a gorgeous golden brown.low sodium beef broth this is optional and is used to make more gravy (we like a lot of gravy)HOW TO MAKE INDIVIDUAL BEEF POT PIESIn a large skillet, add the ground beef and cook and crumble it over medium/medium-high heat until its no longer pink. Drain most of the grease leaving about 1 Tablespoon. Add minced garlic and stir with the beef and cook for about one minute.In a medium bowl, add the brown gravy packet and the 2 cups of water. Stir briskly until combined. Pour the gravy in with the beef. Add the teaspoon oregano, teaspoon basil, teaspoon onion powder and the teaspoon Worcestershire sauce and stir until well-combined. Bring to a boil, then lower the heat to maintain a low simmer. Add the diced potatoes and stir to combine. Add salt and pepper to taste.Cover the skillet with a lid and allow the filling to simmer for 10-15 minutes, or until the potatoes are fork tender. Once the potatoes are tender, add in the bag of frozen vegetables and stir to combine.Note: When you are finished simmering your meat filling, if you feel you need more liquid, add a little beef broth at a time. Allow it to simmer for a bit longer to make sure you have the amount of gravy you desire and that it is the right consistency.Preheat the oven to 350F degrees.Unroll one thawed puff pastry sheet and use a rolling pin to even out the seams. Use one of the 12 ounce ramekins as a guide and cut out 4 circles measuring about inch beyond the rim of the ramekin.Place the ramekins on a baking sheet and add about 1 cup of the filling to each. Place a puff pastry circle on top of each ramekin and cut four slits into the top to allow steam to escape.Add an egg and 1 Tablespoon of water to a small bowl. Stir with a fork until combined. Use a pastry brush to paint the egg wash over all of the puff pastry. Bake for 18-20 minutes or until the puff pastry is golden brown.Remove to slightly cool before serving. CRAVING MORE RECIPES?Individual Chicken Pot PiesCornbread Chili Pot PiesBeef and Potato Hand PiesCrock Pot Potato Hamburger CasseroleThe Best Beef Stew PrintIndividual Beef Pot PiesAll the comfort of a regular beef pot pie, but in an individual ramekin, all ready to go. Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutesServings 4Calories 423kcalAuthor Brandie SkibinskiIngredients1 pound ground beef1 teaspoon minced garlic1 (0.87 ounce) packet brown gravy mix (use low sodium if worried about salt)2 cups water teaspoon Worcestershire sauce (optional) teaspoon oregano (optional) teaspoon basil (optional) teaspoon onion powder1 small potato, peeled and diced smallsalt and pepper, to taste10.5 ounce bag frozen peas and carrots1 sheet puff pastry, thawed1 egg + 1 Tablespoon waterlow sodium beef broth (to make more gravy, optional)InstructionsIn a large skillet, add 1 pound ground beef, cook and crumble over medium/medium-high heat until its no longer pink. Drain most of the grease leaving about 1 Tablespoon. Add 1 teaspoon minced garlic and stir with the beef and cook on medium heat for about 30 seconds to one minute (until fragrant.)In a medium bowl, add 1 (0.87 ounce) packet brown gravy mix and 2 cups water. Stir briskly until combined. Pour the gravy in with the beef. To the beef mixture add teaspoon Worcestershire sauce, teaspoon oregano, teaspoon basil, and teaspoon onion powder and stir until well-combined.Bring to a boil, then lower the heat to maintain a low simmer. Add 1 small potato, peeled and diced small and stir to combine.Add salt and pepper, to taste.Cover the skillet with a lid and allow the filling to simmer for 10-15 minutes, or until the potatoes are fork tender.Once the potatoes are tender, add in 10.5 ounce bag frozen peas and carrots and stir to combine. Note: When you are finished simmering your meat filling, if you feel you need more liquid for more gravy, add a little low sodium beef broth at a time. Allow it to simmer for a bit longer to make sure you have the amount of gravy you desire and that it is the right consistency.Preheat the oven to 350F degrees.Unroll 1 sheet puff pastry, thawed and use a rolling pin to even out the seams. NOTE: If using refrigerated puff pastry, you can obviously skip this step.Use one of the 12 ounce ramekins as a guide and cut out 4 circles measuring about inch beyond the rim of the ramekin. Place the ramekins on a baking sheet and add about 1 cup of the filling to each. Add an egg and 1 Tablespoon of water to a small bowl. Stir with a fork until combined. Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. This will help the pastry adhere to the top of the bowl. Place a puff pastry circle on top of each ramekin, This next step is optional, you can cut slits into the top to make it more decorative but it's not needed.Use a pastry brush to brush the egg wash over all of the puff pastry. Bake for 18-20 minutes or until the puff pastry is golden brown.Remove to slightly cool before serving. It will be very hot right after removing from the oven. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NOTE: Most questions you might have about the recipe will be answered there.NutritionCalories: 423kcal | Carbohydrates: 46g | Protein: 8g | Fat: 24g | Sodium: 270mg | Fiber: 5g | Sugar: 1g