Mini Beef Pot Pies

Recipe by: Roche Bros

Servings

Prep time

40 minutes

Cook time

15 minutes

Calories

400 kcal

Directions

Preheat oven to 450°. Lightly flour work surface; unroll crust onto work surface. With rolling pin, roll crust into 12½-inch circle. Invert 4 (10-ounce) ramekins or oven-safe dishes onto crust; with paring knife, cut along rim of each ramekin to make 4 dough rounds. Discard crust scraps.
In large nonstick skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to skillet. Cook 5 minutes or until evenly browned, stirring occasionally; transfer beef to bowl.
To same skillet, add mushrooms; cook 5 minutes or until browned. Add broth; stir to scrape browned bits from bottom of skillet. Add vegetables, potato, thyme, tomato paste and beef. Cover; cook 10 minutes or until potato is tender.
With large spoon, transfer 1/4 cup liquid from skillet to small bowl; whisk in cornstarch. Stir cornstarch mixture into skillet with beef mixture.
Spray ramekins used for cutting crust with cooking spray; evenly spoon beef mixture into prepared ramekins. Place 1 dough round over top of each ramekin, pressing edges of dough against sides of ramekins. With paring knife, cut 4 small slits in top of dough.
Place pies on rimmed baking pan; lightly spray top of each pie with cooking spray. Bake 15 minutes or until crust is golden brown.