Shredded Beef Pot Pies
on Nov 24, 2024, Updated Aug 31, 2025
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I put a little teaser about this new meal prep on my Instagram stories on Friday, so hopefully you’re excited that today is the day you get the recipe! These new Shredded Beef Pot Pies are so good and it’s so fun to have an individual meal sized version of a favorite dish! Loaded with vegetables, sauce, shredded beef, and have a nice crust on top! Mmmm! These are just so good! I can’t wait for you to try them!
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 1 bowl
Calories: 441
Macros: 47.6p / 30.5c / 14.8f (5.1 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Shredded Beef Pot Pies to add it to your food diary.
Ingredients
- Russet potatoes
- Yellow onion
- Carrots
- Celery
- Tomato paste
- All purpose flour
- Beef broth
- Cooked, shredded beef
- Kodiak Power Cakes flapjack & waffle mix
- Water
- Egg
- Onion powder
- Garlic powder
- Rosemary (fresh or dried)
- Thyme (fresh or dried)
- Salt
- Pepper
- Butter (not pictured! sorry!)
Do You Have a Good Shredded Beef Recipe?
Make this one with the Stay Fit Mom Meal Prep Shredded Beef. Shredded Beef Pot Pies would be perfect to use up extra shredded beef that you might have used for another meal!
Can I Make This Gluten Free?
You can use the Clean Simple Eats gluten free pancake mix and Measure for Measure flour in place of the all purpose flour.
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SUPPLIES USED
- 4 Cup Glass Bowls – This is the size I use for most of my meal prep recipes, they are the perfect size!
- Half Sheet Pan – This half sheet pan is perfect so that your meal prep bowls don’t slide around and makes transferring your glass bowls to and from the oven so much easier!
STORING INSTRUCTIONS
Let your Shredded Beef Pot Pies cool and then cover tightly with lids and store in the fridge for up to 5 days.
REHEATING INSTRUCTIONS
These bowls can easily be reheated right in the microwave for 2-3 minutes. If you have more time on your hands, you can reheat the oven and warm them back up for about 10 minutes.
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Shredded Beef Pot Pies
Equipment
Ingredients
- 1 medium russet potato, diced (226g)
- 1/2 medium yellow onion, diced (100g)
- 1/2 cup carrots, diced (100g)
- 1 cup celery, diced (120g)
- 2 tablespoons butter
- 1/2 cup frozen peas, 85g
- 3 tablespoons tomato paste
- 3 tablespoons all purpose flour
- 2 cups beef broth
- 20 ounces cooked, shredded beef
- 1 cup Kodiak Power Cakes flapjack & waffle mix
- 1 cup water
- 1 egg
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon rosemary, fresh or dried
- 1/4 teaspoon thyme, fresh or dried
- 2 teaspoons salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 350 degrees.
- Over medium heat, heat up the onions, celery, and carrots, potatoes, and butter. Season with salt and pepper. Cook until the veggies are tender, about 10 minutes.
- Add the tomato paste and stir well. Add the flour and stir well (it will be clumpy). Slowly stir in the beef broth, stirring continually until the broth is incorporated well.
- Place the beef in a microwave safe bowl and heat up 2-3 minutes. Pour the beef, along with any extra liquid that melts off into the bowl from heating, into the veggie mixture. Add the peas and stir it all well.
- Everly distribute into your 5 bowls. Each cup gets about 1 cup.
- In a mixing bowl combine the pancake mix, water, egg, onion powder, garlic powder, rosemary, thyme, salt and pepper. Evenly pour over the top of the 5 bowls. Each bowl gets 1/3 cup of the mixture.
- Bake in the oven 50-60 minutes, or until the tops are golden brown.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- You can make this Gluten Free by using the Clean Simple Eats gluten free pancake mix and Measure for Measure flour in place of the all purpose flour.
- Search the MyFitnessPal or MacrosFirst app food databases for Stay Fit Mom Shredded Beef Pot Pies to log in your food diary.
This is so delicious, and was pretty easy overall to make. My husband and I had these for lunch this week, and he said it was incredible. Definitely will be making this again. I made it as written, but I’m thinking about trying a sweet potato instead of russet next time.
What shredded beef do you buy?
Hi Tracy, I make my own shredded beef. Here’s the recipe.
Thank you! I sent you the message again because for some reason, I didn’t see your response the first time. Your recipe’s are amazing!! I tend to get one of your cookbooks!
Have you tried this GF Kodiak mix? I want to make these but don’t want to wait for the CSE order, although I will try both. I just wanted to check and see if anyone else had tried it.
I have only used the CSE GF pancake mix, but I would assume the Kodiak cakes would work great also.
How much butter do you sauté the veggies in?
Oh nice catch Kelly! So sorry I accidentally left that out of the ingredients! It’s 2 tablespoons butter!
Loved this! A perfect recipe for winter! Food for the soul. 🥰
These look great! Can you freeze these after baking and then reheat? My MIL would love these- she’s elderly and doesn’t cook much. I like to bring her prepared meals to keep in her freezer so she can have a good meal with little prep on her part.
Yes of course! Just make sure to tell her to let the bowls defrost some before microwaving. Frozen glass bowls will crack in the microwave.