Individual Beef Bourguignon Pot Pies


Makes 6 servings

  • Nonstick cooking spray
  • 3 tbsp. butter
  • 1 1/2 cups carrots, coarsely chopped
  • 1 1/2 cups celery, coarsely chopped
  • 1 cup frozen small whole onions, thawed and halved
  • 1/2 tsp. pepper
  • 3 cups fresh mushrooms, sliced
  • 1 cup Burgundy (you can use Merlot if you cannot find Burgundy)
  • 1 tbsp. stone-ground Dijon-style mustard
  • 4 tsp. garlic, minced
  • 1/2 tsp. dried rosemary
  • 1 1/2 tsp. dried thyme, crushed
  • 2 (15 oz.) packages refrigerated cooked beef tips with gravy
  • 1 cup lower-sodium beef broth
  • 1 packaged refrigerated layered buttermilk biscuits
Preheat oven to 375 degrees F. Spray 6 ramekins with cooking spray and set aside.

In a large skillet heat the butter over medium heat until melted. Add carrots, celery, onions, and pepper. Cook for 10-12 minutes or just until vegetables are tender, stirring occasionally. Remove skillet from heat. Add mushrooms, Burgundy, mustard, garlic, rosemary, and thyme. Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Stir in beef with gravy and broth; heat through. 

Divide beef mixture evenly among the ramekins. Flatten biscuits so they are about the size of the ramekins and place one biscuit on top of each ramekin.

Bake for 7-10 minutes or until biscuits are golden. 

by The Savvy Kitchen