Pub-Style Beef Pot Pies in Muffin Tins

Closeup up of 3 Beef Pot Pies with Fresh Parsley

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.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 262kcal

Author: Stephanie Wilson

Ingredients

2 9- inch refrigerated pie crusts
¾ 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
¼ cup ketchup
2 eggs beaten, divided
1 tablespoon fresh parsley chopped
1 teaspoon salt
½ teaspoon pepper
pinch of red pepper flakes

Get Recipe Ingredients

Instructions

Preheat oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Set aside.
In a large bowl, combine ground beef, onion, garlic, mixed vegetables, cooked bacon, flour, brown sugar, Worcestershire sauce, ketchup, 1 egg, salt, pepper, and red pepper flakes to taste. Mix to combine and set aside.
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.
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.
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.

Notes

To store: Cover and store in an airtight container in the refrigerator for up to 3 days—reheat in a 350 degree F oven for about 10 minutes, or until heated through or microwave for 20-30 seconds.

Nutrition