Pub-Style Beef Pot Pies in Muffin Tins

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

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 veggies 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

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 a meatloaf.

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.

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

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

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

If you do, we’d love to see a photo. Post it on Instagram and tag @31Daily1!

Sliced Beef Pot Pies on a White Plate

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 damper 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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