Individual Beef Pot Pies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 8
YIELD: 8 Pies
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter
  • 14
    cup onion, finely chopped
  • 2
    tablespoons all-purpose flour
  • salt and pepper
  • 1 12
    1 1/2 cups beef consomme (from a package) or 1 1/2 cups reconstituted au jus sauce (from a package)
  • 12
    cup milk
  • 1 12 - 2
    cups shredded leftover cooked beef
  • 2
    russet potatoes, peeled and diced
  • 1
    cup sliced carrot
  • 1
    cup frozen peas (thawed)
  • 1
    double crust pie crust, your favorite recipe
  • 1
    egg, beaten, for brushing top crust
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
  • Meanwhile --.
  • Melt butter in large saucepan over medium to medium low heat.
  • Add chopped onions and cook until onions are soft and translucent.
  • Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
  • (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
  • Add salt and pepper to taste.
  • Add broth and milk, stirring constantly.
  • Bring to a slow boil.
  • Remove from heat.
  • Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
  • Let mixture cool thoroughy.
  • Line ramekins with bottom pie dough.
  • Fill ramekins and cover with top crust, pinching edges to create a seal.
  • Brush with beaten egg.
  • Create slits in top crust with a butter knife.
  • Bake about 35 minutes until golden brown.
  • Enjoy.
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