Individual Beef Pot Pie Recipe To Freeze
Description
Are you looking for a delicious and easy meal that you can freeze for later? Look no further than individual beef pot pies! This recipe takes less than an hour to prepare and can be frozen for up to three months. It’s the perfect meal for busy weeknights or when you don’t have time to cook. The individual beef pot pies are filled with a savory beef and vegetable filling and topped with a flaky and buttery puff pastry. Everyone in the family will love this meal!
Prep Time
This recipe takes about 15 minutes to prepare. You will need to thaw the puff pastry, prepare the filling, and assemble the individual beef pot pies. Once they are assembled, they can go straight into the oven.
Cook Time
The individual beef pot pies take about 30 minutes to bake in the oven. You will want to keep an eye on them and remove them when the puff pastry is golden brown and the filling is bubbly.
Ingredients
For the filling:
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- Salt and pepper, to taste
- 1 cup beef broth
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the crust:
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Instructions
1. Preheat the oven to 350F. Grease a baking sheet or line it with parchment paper.
2. In a large skillet over medium-high heat, cook the ground beef until no pink remains. Drain off any excess fat. Add the onion, garlic, carrots, celery, Italian seasoning, oregano, salt and pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the beef broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the frozen peas and simmer for an additional 5 minutes.
4. In a small bowl, mix together the cornstarch and cold water until combined. Add the cornstarch mixture to the beef and vegetable mixture and stir until thickened, about 2 minutes.
5. Cut the puff pastry into 4-inch circles. Place the circles on the prepared baking sheet. Divide the beef and vegetable mixture among the pastry circles.
6. Brush the top of each pastry circle with the beaten egg. Bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbly.
Equipment
For this recipe, you will need a large skillet, a baking sheet, a small bowl, and a sharp knife.
Notes
This recipe can easily be doubled or tripled to feed a large crowd. You can also freeze the individual beef pot pies before baking. Place them on a baking sheet and freeze until solid. Then transfer them to a zipper-top bag and freeze for up to 3 months. When ready to bake, preheat the oven to 350F and bake for 30-35 minutes, until golden brown and the filling is bubbly.
Nutrition: Per Serving
Calories: 486, Fat: 23g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 573mg, Carbohydrates: 45g, Fiber: 3g, Sugar: 3g, Protein: 22g
Recipe Tips
If you don’t have Italian seasoning, you can substitute with a mix of dried oregano, thyme, rosemary, and basil. You can also use ground turkey or chicken in place of the ground beef. For added flavor, you can add a tablespoon of Worcestershire sauce to the beef and vegetable mixture. You can also add a variety of vegetables such as mushrooms, bell peppers, or potatoes. For a vegetarian option, replace the ground beef with a can of drained and rinsed black beans.
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