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If you love a classic beef and potato pie, these Mini Beef & Potato Pies are a must-try! Baked in a cupcake tin, they’re perfectly portioned for easy snacking, making them great for parties, lunches, or a cozy dinner. With a flaky crust, savory beef filling, and tender potatoes, these little pies bring all the comfort of a traditional meat pie in a fun, handheld size.
Helpful Tips
- Use cold dough – Chilling the pie dough before baking helps it stay flaky and crisp.
- Pre-cook the filling – Simmering the beef and potatoes beforehand ensures they’re fully cooked and packed with flavor.
- Grease the cupcake tin well – This prevents sticking and makes it easier to remove the pies after baking.
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Mini Beef & Potato Pies
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small onion peeled and chopped
- 1/2 pound (227 g) stew beef chopped into small chunks
- 1 tablespoon (8 g) all-purpose flour
- 1 1/2 cups (355 ml) hot beef stock
- 1 medium potato peeled and chopped
- 1 large carrot peeled and chopped
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon (1 g) EACH salt and ground black pepper
- 1/2 cup (73 g) frozen peas optional
- 2 sheets pie dough pre-made or homemade
Instructions
- Heat the oil in a pot over medium high heat. Sauté the onions for 2-3 minutes. Add the beef and cook until browned. If it’s dry, add a bit more olive oil to the pan. Then add the flour and whisk it in. Cook for 1 minute.
- Whisk in the beef stock and deglaze the pot.
- Add the potatoes, carrots, Worcestershire sauce, salt and pepper. Lower the heat to medium low, cover, and cook for 20 minutes. Then add the peas and cook for 5 more minutes.
- Heat oven to 375°F(190°C). Spray 12 muffin cups with cooking spray.
- Unroll the dough; cut out 12 squares. Pressing 1 dough square into each muffin well. Divide the beef mixture evenly among the dough-lined cups.
- Bake for about 15 minutes or until dough is golden brown and mixture is heated through. Let cool for a few minutes, then remove from the pan and serve.
Notes
- If the pies aren’t golden brown after 15 minutes of cooking, continue cooking for 5 minutes more and check again.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
What could you use instead of beef as a vegetarian versio? , for the mini beef and potatoe pie ?
I think these would be great without the meat. Just add more potatoes and veggies.