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Butternut Squash and Beefy Mushroom Pot Pies

Skill Level: Skilled

45 mins min Prep
285 mins min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 481
Protein 40.0g
Total Carbohydrates 21.2g
Dietary Fiber 2.1g
Net Carbohydrates 19.1g
Sugar 2.6g
Total Fat 25.8g
Saturated Fat 10.5g
Trans Fat 0.4g
Cholesterol 139.3mg
Sodium 514.5mg
SmartPoints® 13.0


  • 4 slices bacon
  • 2 1/2 pounds beef stew meat
  • 2 carrots, chopped
  • 1 chopped onion
  • 2 cloves minced garlic
  • 8 ounces sliced mushrooms
  • 2 cups butternut squash, cubed
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 12 ounces beer
  • 2 cups low-sodium beef broth or stock
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 frozen puff pastry sheet, thawed
  • 6 ounces Brie, sliced into small cubes
  • 1 egg, beaten
  • 2 Tablespoons chopped fresh parsley
  • 2 sprays cooking spray


  1. Heat a large Dutch oven over medium heat.
  2. Once hot, add the bacon and cook until crisp. Remove from the pot and place on a paper towel-lined plate and blot to absorb any grease.
  3. To the same hot pot add the stew beef, and brown all over. Depending on the size of your Dutch oven, you may need to brown the meat in batches.
  4. Once the meat is browned, remove it from the pot.
  5. To the same pot, add the carrots, onions and garlic. Cook for 3 to 5 minutes or until soft.
  6. Toss in the mushrooms and butternut squash, and continue to cook for 5 minutes.
  7. Add the beef back to the pot with the veggies. Add the butter and flour, tossing well to coat all the veggies and meat. Season with salt and pepper.
  8. Cook one minute and then deglaze the pot with the beer, scraping up any browned bits off the bottom of the pot.
  9. Add the beer broth, smoked paprika, thyme, rosemary, oregano, red pepper flakes and bay leaf.
  10. Bring the stew to a boil and then reduce the heat to a simmer.
  11. Stir in the reserved bacon.
  12. Cover the pot and simmer for 2½-4 hours, the longer the better. If you can, simmer the stew all day; it can be cooked up to six hours over low heat.
  13. When the stew is ready, remove from the heat and stir in the half of the fresh parsley.
  14. Preheat the oven to 375 °F.
  15. Grease mini ramekins with cooking spray (or just leave the stew in the oven-safe pot you cooked it in and make one big pot pie).
  16. Divide the stew among the ramekins.
  17. Unroll the puff pasty and cut it into squares.
  18. Sprinkle a little cheese into each ramekin, and then place the puff pastry on top of the cheese. Tuck the sides of the pastry down into the ramekins.
  19. Brush the tops of the pastry with the beaten egg, and then sprinkle with the remaining cheese.
  20. Place the ramekins on a cookie sheet and bake for 35 to 45 minutes (maybe more or less depending on the size of your pot pies) or until the pastry is puffed and golden brown.
  21. Remove from the oven and sprinkle with remaining fresh parsley and salt.
  22. Enjoy warm!

Price Per Serving based on average national price: excludes store savings and local grocery store pricing