45 min serves 2-4

Beef Pot Pie

You can make these mini pot pies in coffee mugs or tea cups. No cream and sugar needed.

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 20 min. DIFFICULTY Medium


  • 1 ½ lb. PRE Chuck Roast
  • 2-3 potatoes (cubed)
  • 1 yellow onion (diced)
  • 3 carrots (sliced)
  • 1 cup corn
  • 1 cup peas
  • 1 tbsp. flour
  • 3 tbsp. olive oil
  • 1 box puff pastry
  • 1 egg white
  • splash of red wine
  • salt and pepper to taste


  1. Heat one tablespoon of olive oil in pan. Cut Chuck Roast into bite-sized pieces and season with salt and pepper. Then, brown beef in pan, adding onion. De-glaze pan with splash of red wine.
  2. Separately roast potatoes and carrots with remaining olive oil until browned.
  3. In a bowl, combine roast and onion mixture, roasted potatoes and carrots, corn and peas. Add all juices from pan, as well as one tablespoon of flour.
  4. Divide mixture into tea cups. Using round cookie cutter, cut puff pastry dough to fit over top of each cup. Pinch around edges and poke holes in center with fork. Brush with egg white.
  5. Bake at 375F until puff pastry is puffed and brown.
  6. Enjoy!

To make this we used

Chuck Roast


Amount per 100g