Beef Wellington inspired mini pot pies with mushrooms and savory gravy in flaky home-made tartlet shells. A tasty appetizer to serve for a Downton Abbey Party.mini-beef-wellington-pot-pies | Healthy Seasonal Recipes @healthyseasonalDownton Abby starts up again today, and a few of my blogging friends decided to celebrate with a Downton Abbey themed blog party! We’ve all come up with fun British recipes to share with you all plus there is a special Downton-themed  giveaway. CLOSED. See the widget below for details how to enter.Downton Abbey Kitchen Photo via: Carnival Film & Television Limited 2011 for MASTERPIECEFor my recipe I was inspired by Beef Wellington, which is a classic British steak recipe, usually made with filet mignon. It is topped with sautéed mushrooms and pate and wrapped in puff pastry. I decided that I wanted to make a tasty little appetizer version of the dish that you could serve while watching Downton. Downton Abbey interior, Lord and Lady Grantham | image via www.telegraph.co.ukI used lean ground grass-fed beef cooked with chopped mushrooms for the filling. I thought about using shells like the ones I used for these fig and blue cheese mini tarts but puff pastry is more flaky than those. I was reminded of these mini pecan tartlets I styled for EatingWell in 2005. The shell was really easy to make, and totally flaky. I used the same basic principal, but used entirely white whole-wheat flour I dropped a tablespoon of butter, and switched the oil to olive oil. The crusts came out great. mini-beef-wellington-pot-pies | Downton Abbey Party #appetizer @healthyseasonalWhen I was done they reminded me more of a pot pie really than traditional beef wellington, and I realized that I had come up with another mash-up recipe.

Please be sure to head over and check out what everyone else in the party has created.

Downton Abbey Blogger Party

Bakeaholic Mama | Raspberry Meringue Pudding

A Brown Table | Black Peppercorn and Orange Steamed Pudding

Susie Freaking Homemaker | Cranberry Orange Scones

Healthy Delicious | Crumpets with Strawberry Balsamic Jam

The Girly Girl Cooks | Crepes Islandaise

Nutrition For Us | Fluffy Yorkshire Pudding

Cooking With Books | Strawberry Vanilla Bean Eaton Mess

mini-beef-wellington-pot-pies | by @healthyseasonal

mini beef wellington pot pies

  • Prep Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 24 pot pies


Mini beef Wellington pot pies. A tasty little appetizer for a party made with lean ground grass-fed beef and mushrooms in savory gravy in flaky tiny home-made whole-wheat pastry shells.


  • 1 ¼ cup white whole-wheat flour
  • 3 tablespoons cold unsalted butter, cut into chunks
  • ½ teaspoon salt, divided
  • 4 ounces Neufchatel cheese (reduced fat cream cheese)
  • ¼ cup mild olive oil
  • ¼ pound lean ground beef, preferably grass-fed
  • 1 clove garlic
  • ¾ cup finely diced onion
  • ¾ cup finely chopped mushrooms
  • 1 teaspoon paprika, hot if desired
  • ½ teaspoon freshly ground pepper
  • ½ cup reduced sodium beef or chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar
  • 1 teaspoons corn starch


  1. Process white whole-wheat flour, butter and ¼ teaspoon salt in a food processor until it resembles the texture of coarse cornmeal. Add Neufchatel and drizzle oil over the flour mixture, process until mixture comes together as a dough. Roll while squeezing into a log, and cut into 24 even pieces. Lightly coat 2 mini muffin tins with cooking spray (24 cups) Press each dough ball into and up sides of the muffin cups. Refrigerate tins while you prepare the filling
  2. Preheat oven to 375 degrees F.
  3. Coat a medium skillet with cooking spray and place over medium-high heat. Add beef and garlic, and cook, breaking-up and stirring, until the beef is browned, 3 to 5 minutes. Add onion, mushrooms, paprika, pepper and the remaining ¼ teaspoon salt, and cook, stirring often until the mushrooms and onions are tender, 3 to 5 minutes. Whisk broth, Worcestershire, tomato paste, corn starch and brown sugar in a medium bowl. Stir into the beef mixture and cook, stirring and scraping up any browned bits from the bottom of the skillet, until the liquid bubbles and thickens, about 2 minutes.
  4. Divide the beef mixture among the muffin tins, using a dinner fork, and bake until the pie shells are browned and the filling is bubbling, 15 to 18 minutes.
  5. Let cool about 10 minutes before gently removing pies from the tins. Serve warm.


  • Calories: 78
  • Sugar: 1 g
  • Sodium: 94 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 2 g

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