The image below is a recipe card. Click on it to expand it, save it, or print it.
I'll admit, this recipe is a little more involved than most, but it is 100% worth it. I even simplified it from the original form. You don't have to deal with fresh rosemary or thyme, which are way more time consuming to deal with than their dried incarnations.
I'd stumbled upon a delicious looking pot-pie recipe that was intended for larger ramekins than mine, so I did some tweaking to make it easier to work with and edited the recipe to make up for ingredients like cooking sherry that I don't ever use. This recipe is designed with 6 oz. ramekins in mind and can be scaled up or down according to how many you have or want to make in advance.
One of the great things about this recipe is that it takes roughly the same amount of effort to make 4 of these as it does to make 12 of them, it's a very scale-able recipe.
A few pointers:
- Make sure you have all of the ingredients assembled and ready to go before you start making this. You'll want to spend the time while the filling is cooking to do some cleanup, so you won't have the time to dice onions or measure out other ingredients.
- It's 100% ok to use a bullion cube for your beef broth.
- The tube form of crescent rolls work as great substitutes for the puff pastry that most people use for these. They're cheaper and easier to work with. Fancy isn't always better.
- You can use any combination of frozen vegetables that you want. Personally, I use peas and carrots, but whatever you like with beef (corn, green beans, etc.) will work just fine.
- Line the sides of the ramekin's with the scraps of the left-over crust, that way you have a full pie. I only use the top and bottom on mine to save calories, but it's more enjoyable with a full crust.
- Just suck it up and buy some ramekins already. They're the perfect thing to use to make individual serving breakfasts, dinners, desserts, and more.
- Saran-wrap is your friend. You can saran-wrap these and put them in the fridge and cook them one day at a time, or you can freeze them and cook them occasionally if you have an obscene amount of empty freezer space that I'd fill with Ben and Jerry's ice cream if I had that kind of space.
- If you bake these in a toaster oven, skip the egg wash. The heating of the toaster oven get too close to the top of the pie and will burn the egg wash.