Imagine biting into a perfectly golden, flaky crust and discovering a world of savory, hearty goodness inside! These Mini Beef Pot Pies are not just a meal – they're a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Whether you're looking to impress your family, clean out your fridge, or simply indulge in the most comforting of comfort foods, these bite-sized wonders are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1 cup mixed vegetables (frozen or fresh)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 package refrigerated pie crusts
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbs. Cook until no pink remains, approximately 5-7 minutes.
- Drain any excess fat from the beef using a colander or paper towels. Return the beef to the skillet.
- Add mixed vegetables, beef broth, Worcestershire sauce, salt, and pepper to the skillet. Simmer the mixture for 5-7 minutes until vegetables are tender and liquid reduces slightly.
- Unroll the refrigerated pie crusts and use a round cookie cutter or large glass to cut circles slightly larger than the muffin tin cups.
- Gently press pie crust circles into each muffin cup, ensuring the dough covers the bottom and sides completely.
- Spoon the beef and vegetable mixture evenly into each pie crust, filling each about 3/4 full.
- Cut additional pie crust circles for the tops, and place them over each filled cup. Crimp edges to seal and cut small vents on top.
- Bake in the preheated oven for 20-25 minutes until crusts are golden brown and filling is bubbling.
- Remove from oven and let cool for 5-10 minutes before carefully removing mini pot pies from the tin.
- Serve warm and enjoy your "What's in My Fridge Door" Mini Beef Pot Pies!
Tips
- Ensure your ground beef is thoroughly drained to prevent soggy crusts. Pat the meat with paper towels for extra dryness.
- Don't overfill the pie crusts – leaving a little space prevents overflow and helps the pies cook evenly.
- For a golden, glossy finish, brush the top crusts with an egg wash (beaten egg + 1 tablespoon water) before baking.
- Use frozen mixed vegetables for convenience, but fresh vegetables can add extra flavor and texture.
- Let the pot pies rest for a few minutes after baking – this helps the filling set and makes them easier to remove from the tin.
- If you're short on time, you can prepare the filling in advance and refrigerate until you're ready to assemble and bake.
- Experiment with additional seasonings like garlic powder, thyme, or a dash of red pepper flakes to customize the flavor to your liking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
