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Pub-Style Beef Pot Pies in Muffin Tins

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Pub Style Beef Pot Pies in Muffins Tins is a celebration in every bite. Simple to make, utterly delicious, fun to serve, and perfect as an appetizer or the main event.

Closeup up of 3 Beef Pot Pies with Fresh Parsley

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And speaking of perfect, these Pub-Style Beef Pot Pies are perfect for St. Patrick’s Day or game days… or even for grab-and-go meals.

Curl up by the fire, dream of an Irish pub, and get ready for a yummy treat!

Side view of 3 pub style beef pot pies on a plate

Pub Style Beef Pot Pies Ingredients

The ingredients are simple and reminiscent of a pub-style meatloaf… with a few additions.

You can make your own crust, or go easy on yourself and pie refrigerated store-bought crusts.

Gather these ingredients:

Produce:

Medium onion, a clove of garlic, and frozen mixed vegetables.

Flavorings:

Worcestershire Sauce, ketchup, fresh parsley, salt, pepper, and red pepper flakes

Pantry:

All-purpose flour and brown sugar

Refrigerated:

Nine-inch refrigerated pie crusts, lean ground beef (or you can substitute ground pork or turkey), cooked bacon, and two eggs.

How to Make Easy Beef Pot Pies

This dish is exceedingly easy to make. It does require a few steps, but it doesn’t take long! In fact, there is no sauteeing ahead of time, and very little chopping of vegetables is involved.

The meat filling is not pre-cooked, it’s simply assembled and then scooped into the pastry.

Begin by coating a 12-cup muffin tin with cooking spray and preheat the oven to 375 degrees. Set that aside for the moment.

Ingredients for Beef Pot Pies on a Wooden Board

Step 1: Assemble the filling:

In a large bowl, combine the beef, onion, garlic, mixed vegetables, chopped cooked bacon, flour, brown sugar, Worcestershire sauce, ketchup, and 1 egg. Mix to combine, much like meatloaf.

Step 2: Cut the Pie Crusts:

Unroll the refrigerated pie crusts and cut twelve 4-inch circles for the bottom of the muffin tin. Re-roll scraps as necessary. Then cut twelve 2-inch circles for the top of each beef pot pie.

Step 3: Fill the Pot Pies:

Line each muffin tin with a 4-inch dough circle. Then divide the filling evenly among the 12 cups. This usually takes about 2 tablespoons per cup. Top with pie with a 2-inch dough circle.

Unbaked Beef Pot Pies in a muffin tin

Step 4: Bake the Beef Pot Pies

Prepare for Baking:
With the tines of a fork, prick each dough circle top and brush with the second beaten egg for a golden brown finish.

Baking the Beef Pot Pies:
Bake for 30-35 minutes, or until golden brown. Let cool a few minutes before removing the pies from the tin.

Baked Mini Beef Pot Pies in Muffin Tins

Make Pub Style Beef Pot Pies Ahead

After placing unbaked pies in muffin cups, wrap the muffin tin in foil and freeze completely for about 2 hours.

Once the mini pies are frozen, run a knife around the edges of the muffin cups to loosen the pie. Remove from the muffin tin and wrap individually in plastic wrap. Add wrapped pies to a large resealable freezer bag.

To bake, preheat the oven to 375°F and spray a muffin tin with nonstick cooking spray. Remove the pot pies from the freezer and place the desired number of frozen pies in the muffin cups or ramekins.

Loosely tent the pies with foil and bake for 20 minutes. Remove foil and continue baking for 20 to 24 minutes longer, or until cooked through. Cool 5 minutes in the pan before removing from the tins.

You can also bake the pies as directed and freeze the individual pies. To reheat, microwave for about 1 minute 30 seconds for quick and easy snacks or lunches.

Are you ready to make these super yummy Pub Style Beef Pot Pies?

Sliced Beef Pot Pies on a White Plate

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Closeup up of 3 Beef Pot Pies with Fresh Parsley

Pub-Style Beef Pot Pies in Muffin Tins

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Pub Style Beef Pot Pies in Muffins Tins is a celebration in every bite. Simple to make, utterly delicious, fun to serve, and perfect as an appetizer or the main event.

Ingredients

  • 2 9-inch refrigerated pie crusts
  • 3/4 lb lean ground beef (pork or turkey)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables
  • 5 strips cooked bacon, chopped
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup ketchup
  • 2 eggs, beaten, divided
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • pinch of red pepper flakes

Instructions

  1. Preheat oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Set aside.
  2. In a large bowl, combine ground beef, onion, garlic, mixed vegetables, cooked bacon, flour, brown sugar, Worcestershire sauce, ketchup, and 1 egg. Mix to combine and set aside.
  3. Cut 12 4-inch circles from the refrigerated pie crusts. Re-roll the scraps as necessary. Then cut twelve 2-inch circles for the tops of the meat pies. Re-roll scraps as necessary.
  4. Begin by lining the bottom of the muffin tins with the 4-inch dough circle. (A dough tamper makes this super fast). Divide the meat filling evenly among the 12 cups. Usually about 2 tablespoons of filling per muffin cup. Top with the 2-inch circles and pinch to seal.
  5. Using a fork, prick the tops of the pies. Brush the remaining beaten egg over the top of the meat pie crust. Bake for 30-35 minutes, or until golden brown. Let cool a few minutes before removing from the muffin tins.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 479mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 13g

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8 Comments

  1. I have a hard time believing the meat will be fully cooked after 30-35 minutes. Since you don’t precook the meat does it make the pie greasy?

    1. Hi Monica, thank you for your question. As you know, all ovens are a bit different. The cook time always needs to be adjusted to your particular oven. I like to use an instant-read thermometer to ensure they are fully cooked, which according to the FDA is 160 to 165 degrees for ground meat. You can absolutely also brown the beef in a skillet prior to proceeding with the recipe. I also recommend using very lean ground beef and have not found them to be greasy.

    2. I made as is. Meat was cooked not greasy. Recipe makes more than 12. So double up on your dough and recommend 4” and 3” for smaller. Very tasty. How do you store and reheat? Didn’t see notes

      1. Hi Charlene! I’m so glad you enjoyed the Beef Pot Pies! Thank you for sharing your adaptations and recommendations. It’s so helpful!

    1. Hi Jennifer, thank you for that question! I’ve just updated the post with these directions:

      After placing unbaked pies in muffin cups, wrap the muffin tin in foil and freeze completely for about 2 hours.

      Once the mini pies are frozen, run a knife around the edges of the muffin cups to loosen the pie. Remove from the muffin tin and wrap individually in plastic wrap. Add wrapped pies to a large resealable freezer bag.

      To bake, preheat the oven to 375°F and spray a muffin tin with nonstick cooking spray. Remove the pot pies from the freezer and place the desired number of frozen pies in the muffin cups or ramekins.

      Loosely tent the pies with foil and bake for 20 minutes. Remove foil and continue baking for 20 to 24 minutes longer, or until cooked through. Cool 5 minutes in the pan before removing from the tins.

      You can also bake the pies as directed and freeze the individual pies. To reheat, microwave for about 1 minute 30 seconds for quick and easy snacks or lunches.

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