I have said it before and I’ll say it again: I am not a good sharer when it comes to my favorite eats. I want my own personal bowl of popcorn, I want my own personal French toast muffin, and do not even THINK of snagging one of my pieces of bacon. Which is why I am head over heels with this recipe for beef and blue cheese pot pies, because this delectable conglomeration of beef and veggies cooked up in a beer and mustard sauce and laced with blue cheese and covered in pastry gets made in individual little dishes. Meaning I get my very own. Meaning you get your very own. Let’s make it!This delectable beef and blue cheese pot pie is all yours and yours alone with this easy recipe!Click To TweetYou do need to have little individual ramekins for this, and you can find them here, and I promise that once you own little individual ramekins you will find all sorts of uses for them. They are fabulous mise-en-place dishes for cooking, among other things. Knowing I have many little ramekins in my cupboard warms my heart.
This recipe is basically a lovely, slow cooked beef stew that you ladle into your ramekins when it is done…
…look at all that tender beef and sweet peas and carrots and sassy blue cheese. YUM. Once you’ve divided it up, you are going to take a tube of crescent roll dough, break it open and spread it on the counters and cut out six circles. Press them around the top of each pot pie, and poke a few holes in the top with a fork.
This is half adorable, and half to make sure that my pot pie remains totally mine.
Now pop them in the oven for about 15 minutes until everything is golden brown.
And then hand them out to their rightful owners, and spoon up that scrumptious beef and blue cheese deliciousness inside. Happiness = your own pot pie!
- 1/4 cup olive oil
- 1 pound beef chuck, cut into bite sized pieces
- 1 large sweet onion, peeled and chopped
- 2 stalks celery, sliced
- 1 cup baby carrots
- 1 bottle of beer (12 ounces)
- 1/4 cup flour
- 2 cups chicken broth
- 1 tablespoon mustard
- 6 ounced crumbled blue cheese
- 1 cup frozen peas
- 1 tube crescent roll pastry (8 ounces)
- Pour the oil into a heavy deep skillet and heat over medium high. Add the beef and cook until it is nice and browned, about 10 minutes. Scoop it out and set aside.
- Add onion, celery and carrot and saute for about 5 minutes, stirring. Pour in beer and simmer for another 20 minutes until the beer has almost fully cooked off.
- Add flour and stir. Pour in chicken broth and stir again. Add beef and mustard and simmer over low heat with the skillet partially covered until the beef is tender, about 90 minutes. Stir in peas and blue cheese.
- About 30 minutes before the beef is done, preheat the oven to 375. Roll out the pastry and cut out six circles that are just wider than your ramekins. Divide the beef mixture among ramekins and top each with a pastry circle, crimping the edges.
- Poke a few holes in the top of each pot pie and place them on a rimmed baking sheet. Bake until golden, about 15-20 minutes, and serve!