Ingredients:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mixed thawed veggies (such as peas, carrots, and corn)
1 cup diced cooked potatoes
1 cup beef broth
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Store-bought or homemade pie crust dough
Instructions:
Preheat your oven to 375°F (190°C). Grease two muffin pans or line with cupcake liners.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
Stir in the mixed veggies and diced potatoes, cooking for an additional 2-3 minutes.
In a small bowl, whisk together the beef broth, flour, Worcestershire sauce, salt, and pepper until smooth. Pour the mixture into the skillet with the beef and veggies, stirring well.
Simmer the mixture for 5-7 minutes, or until thickened. Remove from heat and let cool slightly.
Roll out the pie crust dough on a floured surface and cut into circles or squares that fit the muffin cups.
Gently press each piece of pie crust dough into the muffin cups, leaving some overhang.
Spoon the beef and veggie mixture into each pastry-lined muffin cup, filling them almost to the top.
Fold the overhanging pie crust dough over the top of the filling, creating a rustic look.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
Allow to cool slightly before serving.
Enjoy your mini beef pot pies!
This variation offers a savory and hearty option for mini pot pies using ground beef as the main ingredient. Feel free to adjust the seasoning and ingredients to suit your taste preferences!