Individual Beef Pot Pies is an easy, dairy-free, savory beef dish based on the classic, made without milk and without butter.
Although there are quite a few steps in the instructions, you will soon see that Individual Beef Pot Pies is a very simple recipe.
Individual Beef Pot Pies are delicious and hearty. Great for lunch or dinner. Leftovers are good too! Just heat up in the oven and…instant meal!
And, check out the nutrition benefits of beef, peas, and carrots!
Want to try turkey or chicken mini pot pies? Individual Turkey Pot Pies and Best Individual Chicken Pot Pies.
Prefer vegan? Try this! Easy Mini Vegan Pot Pies
General information regarding cooking:
The following information may not particularly pertain to this recipe but rather answers general useful questions related to cooking.
What are the different oils used in cooking?
“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.
Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.
Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.
Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What cooking measurement expressions mean:
Drop – ¹/₆₄ teaspoon (or less—it’s however a literal drop comes out)
Smidgen – ¹/₃₂ teaspoon
Pinch – ¹⁄₁₆ teaspoon (what you can grab between your finger and thumb)
Dash – ⅛ teaspoon (what comes out when you shake out of a shaker or bottle)
Tad – ¼ teaspoon
Dollop—a glob on a spoon (like with mayonnaise or ice cream)
Scant—a scant cup is almost a cup, just below the line.
Heaping—above the line of the spoon (teaspoon, tablespoon)*
Some useful cooking terms:
Sauté: Cooking quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.
Sear: Browning the outside of meat at a high temperature.
Sweat: Cooking vegetables (often onions) in a little oil or fat on a low heat until they become soft and translucent (no browning).
Simmer: Heating liquid to just below the boiling point (has slow bubbles).
Boil: Cooking food submerged in water hot enough to have rapid, rolling bubbles.
Poach: Cooking in a liquid, or partially submerged, on low heat.
Roast: Cooking with consistent dry heat in an enclosed space, over 400 degrees Fahrenheit.
Bake: Cooking with dry heat in an enclosed space, under 400 degrees Fahrenheit.
Broil: Cooking with intense heat from above.
Grill: Cooking with heat from below, typically over a flame or coals.
Braise: Cooking already-seared meat in a small amount of liquid in a covered pot.
Blanch: Quickly submerging food into boiling water and then immediately into ice water to stop the cooking.
Steam: Cooking with vapor from hot simmering water from below.
Shred: Creating long, thin strips (not necessarily uniform) of vegetables, like in coleslaw.
Grate: Scraping food against a surface with rough, tiny holes that break it down into very small, fine pieces.
Zest: The scrapings of the colorful outer skin of a citrus fruit.
Mince: Cutting into the smallest pieces possible.
Dice: Cutting into small cubes.
Chop: Cutting into small (bite-size) pieces.
Julienne: Cutting into long, thin strips (like matchsticks).
Glaze: a thin liquid with high-sugar or high-fat coating applied to food or baked goods that gives a shiny look and adds flavor.
Fold in: To gently combine a light ingredient into a heavier one.
Al dente: Cooking rice or pasta to the point before it gets soft (is slightly firm).
Emulsify: Forcing two liquids together that don’t normally combine (like oil and vinegar) into a smooth sauce or dressing.
Deglaze: Adding a liquid to a hot pan after searing meat to loosen the browned bits (called fond) that got stuck.
Slurry: A mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.
Roux: (pronounced “roo”) is acooked mixture of fat and flour.
Everyday pantry essentials (suggested)
As I learned to prepare more and more recipes, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice and not have to run out to the store or borrow from a neighbor.
While I will admit that I am not always prepared when one of my kids asks for eggplant parmesan or lasagna at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.
So, I maintain a selection of what I consider “pantry essentials” in my refrigerator and on my shelves at all times.
Initially, many of the herbs and spices were useful to me only on occasion (having been purchased for a particular recipe), and I usually just had them around as leftovers. However, as I began to cook more of a variety, I was really glad to have them (hey, look, I already have that!). And that is how my list began.
While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you keep whatever you use regularly on hand, it can really save you time and effort.
Everyone has their favorite recipes, preferred seasonings, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style.
Just to give you an idea, the list below is a comprehensive list of what I normally keep on hand (this does not necessarily include what I keep for baking, and there may be some overlap between the two lists as some items are used for both, such as brown sugar), and, of course, it reflects the meals and desserts that I like to make for my own family and guests.
Utensils:
- Measuring cups for liquid
- Measuring cups for solids (flour, sugar, etc.)
- Measuring spoons
- Mixing bowls
- Kitchen scale
NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.
Seasoning and flavoring:
- salt (my recipes use regular table salt)
- ground black or white pepper
- granulated garlic or garlic powder (I prefer granulated)
- onion powder
- sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
- hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
- ground turmeric
- ground cumin
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves (for pumpkin flavors)
- sugar (granulated)
- brown sugar
- chicken consommé powder / beef bouillon powder (regular or vegetarian)
- onion soup mix
- onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- coconut cream as a dairy-free cream substitute
- flavorless milk substitute as a dairy-free milk alternative
- cornstarch as a thickening agent
- flour
- baking powder
- baking soda
- bread crumbs or cornflake crumbs (you can make these with your blender or food processor) for coating
- condiments, such as ketchup, mustard, barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- soy sauce
- ready-made pie crusts and dough (to just add filling)
We always have eggs in the fridge and onions, rice, and potatoes on our shelves, as well as pasta.
In addition, having some fresh vegetables in the fridge, such as carrots, celery, tomatoes, bell peppers (various colors), etc., can be very useful when putting together a quick but delicious meal.
It is also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.
Weather can have an effect on some of the spices and on the chicken consommé powder, so I keep as many of the seasonings in the refrigerator or freezer as I can, and I keep everything tightly closed in containers (you will be surprised to know just how determined moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs—YUCK!).
Therefore, store your items well.
Why are these pantry essentials beneficial to have on hand?
Personally, having the above ingredients in my kitchen is very advantageous, as I make a variety of dishes and use most of the items on the list regularly enough to warrant storing them. However, I do not store items for dishes that I make seasonally or only on rare occasions or those that spoil easily.
Whether or not it is workable for you depends on your cooking style, the space you have to store, and whether or not you mind running out to the store as needed. Of course, the more you cook and the more varied your recipes, the more you will use and the more you will need.
A little about Pot Pie
It seems that the first version of the pot pie began with the Greeks, who made a dish with different meats and other ingredients cooked in open pastry shells called “artocreas.” The pastry was made of a flour and oil mixture and the dish was served at banquets
When the dish spread to the Romans, they served the dish with various meats, fowl, and seafood and added pastry on top.
The Crusaders spread meat pies across medieval Europe.
The English of the 16th century used meat such as pork, lamb, birds, and game, such as venison, in their pies. While the basic version was eaten by the lower class, the wealthy would serve them at banquets in which the chefs would show their talent by crafting and decorating them with flowers, designs, and heraldic devices.
The pies were brought to America by the settlers, who made chicken pot pie, beef pot pie, and sea pie, which was apparently developed on the ships across the ocean and used turkey, veal, and mutton, whichever was available.
While many things are called pies (take Eskimo Pie, for example, which is an ice cream), anything that does not include dough and is not baked is not truly a “pie.”
Then there is Pennsylvania Dutch chicken pot pie, made by the Pennsylvania Dutch (of course). It is most commonly made with chicken, noodles, potatoes, and sometimes vegetables, and is eaten out of a bowl. So, it is not really a pie at all, as there is no dough and no baking involved.
Tips for Individual Beef Pot Pies:
- You can use fresh or leftover beef (as long as the leftover beef is not dried out).
- You can pour it into a ready-made pie crust and cover it with a second pie crust – just pinch the edges and make slits on the top for air to escape.
- If you use canned or frozen vegetables, the cook time will be reduced compared to fresh.
- Cornstarch works better as a thickener for slurry and makes gravy more glossy. However, in a pinch, you can use flour, but you must double the amount needed for cornstarch.
- You might find it easier to put the cornstarch in a bowl and then slowly add the liquid while mixing to make a slurry rather than vice versa.
So, there you have it!
Individual Beef Pot Pies
Easy-to-make, dairy-free single-serve beef pot pie portions.
Ingredients
- 1 pound of ground meat
- 2 cups peas and carrots*
- 1 medium onion, diced
- 1 tablespoon chicken or beef consommé (bullion) powder
- 1 1/2 cup water or milk substitute
- 2 tablespoons cornstarch or 1/4 cup flour as a thickening agent**
- Dairy free puff pastry dough cut into 4" circles (5" circles if you want to flute)
- Oil for frying
Instructions
- Heat a little oil in the bottom of a medium-sized sauce pan.
- Lightly fry diced onions on medium heat.
- Break up ground beef into small pieces and mix in with onions.
- When beef has cooked through (around 5 minutes), add peas and carrots, consomme powder, and water or milk substitute.***
- When beef has cooked through (around 5 minutes), add peas and carrots, consomme powder, and water (or chicken broth).
- Mix well. Lower heat to medium-low.
- Remove 1/2 cup of liquid from the mixture, pour it into a bowl, and add cornstarch or flour.
- Mix until smooth to make a slurry, pour back into the pot, and mix well.
- Cook on medium-low heat until thick (around 2 minutes).
- Pour mixture into suitable-size ramekins or mini aluminum tins.
- Cover each with a dough circle (4" dough will just sit on top, to flute 5" dough, lightly pinch edges).
- If you have sealed the dough by attaching it to the edge of the ramekin or pan, make small slits in the top layer of dough for air to escape. This is not necessary if you have just laid the dough on top.
- Bake in an oven that has been pre-heated to 425°F for 20 minutes or until top crust is golden brown.
Notes
*Or any 2-cup mixture of vegetables; peas, carrots, diced celery, corn, diced potatoes. If you use celery or raw potatoes, fry them with the onions so they will get soft..
** Cornstarch is a better thickener and makes the sauce more glossy.
*** Or you can use 1 ½ cups chicken broth instead of the consomme powder and water.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 794Total Fat: 45gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 121mgSodium: 429mgCarbohydrates: 53gFiber: 4gSugar: 5gProtein: 43g