Beef + Potatoes + Cheese = YUM!

Golden, cheesy, and perfectly crisp, these Beef and Cheese Empanadas are the kind of recipe that stops conversations mid-bite. Tender pastry pockets are filled with a hearty beef and potato mixture, melted mozzarella and cheddar cheese, and fried until golden perfection. Each empanada gives you that beautiful contrast, crunchy on the outside, rich and gooey on the inside. And when dipped into the smoky, creamy chipotle mayo, it’s pure magic. Whether you’re making them for a party, a cozy dinner, or just because, these empanadas promise to hit every craving at once.

Why You’re Going to Love This Recipe

• Perfectly crispy texture: Each empanada fries up golden and crunchy, with a flaky shell that holds the filling beautifully.
• Savory and cheesy filling: The blend of beef, potatoes, and two kinds of cheese creates an irresistible balance of hearty and melty goodness.
• Smoky chipotle mayo: Adds a creamy, tangy finish that complements the empanadas perfectly.
• Great for any occasion: They’re portable, crowd-pleasing, and make an impressive appetizer or main dish.
• Make-ahead friendly: The filling can be prepped in advance, so all that’s left is to assemble and fry.

Ingredients

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Mild cheddar cheese, shredded
• Canola oil, for frying
• Olive oil, for cooking

Beef and Potato Filling

• Ground beef
• Russet potatoes, peeled and diced
• Water
• Onions, chopped
• Flour
• Garlic, minced
• Salt
• Black pepper
• Cumin
• Chili powder
• Paprika

Creamy Chipotle Mayo

• Mayo
• Sour cream
• Chipotle peppers in adobo sauce
• Salt
• Black pepper
• Sugar

Instructions

Chipotle Mayo

• Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth.
• Set aside until ready to serve.

Beef and Potato Filling

• In a pan over medium heat, add a little olive oil and sauté the ground beef.
• Once browned, add the onions, minced garlic, and diced potatoes. Cook until onions are translucent, about 2 to 3 minutes.
• Season with salt, black pepper, cumin, chili powder, and paprika.
• Stir in the flour until it’s fully absorbed by the mixture.
• Add just enough water to cover the ingredients and let it simmer for 10 to 15 minutes.
• Allow the sauce to thicken and the potatoes to become tender.
• When most of the water has evaporated and the filling has a thick consistency, remove from heat and let it cool completely.

Assemble the Empanadas

• Place an empanada wrapper on a clean, flat surface.
• Add a small handful of mozzarella and cheddar cheese to one half of the wrapper, leaving a half-inch border.
• Spoon about 2 tablespoons of the cooled beef and potato filling on top of the cheese.
• Add another light sprinkle of both cheeses over the filling.
• Fold the wrapper in half to form a half-moon shape.
• Press the edges together, then crimp with a fork to seal.
• Repeat with the remaining wrappers and filling. This should make about 10 to 12 empanadas.

Fry the Empanadas

• Heat canola oil in a large pot to 350°F.
• Fry the empanadas in batches until golden brown and crispy, about 3 to 4 minutes per batch.
• Remove and let them rest on a cooling rack to drain excess oil.

Serve

• Serve warm with the creamy chipotle mayo for dipping.

Storage and Reheating

• Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
• Reheat in an air fryer at 350°F for 4 to 5 minutes or in the oven until warm and crispy.
• Freeze uncooked empanadas for up to 2 months. Fry directly from frozen, adding about 1 extra minute to the cook time.

These Beef and Cheese Empanadas are crispy, cheesy, and full of comforting flavor. Once you try them, they’ll become your new go-to snack or appetizer for any occasion.

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Beef and Cheese Empanadas

Golden, crispy, and irresistibly cheesy, these Beef and Cheese Empanadas are the ultimate comfort food you didn’t know you needed. Each bite wraps you in layers of flaky pastry, melted mozzarella and cheddar, and a rich beef and potato filling that’s spiced to perfection. The creamy chipotle mayo on the side adds a smoky, tangy kick that ties everything together beautifully. Whether you’re serving them as a party appetizer, a game-day snack, or a satisfying weeknight treat, these empanadas deliver that crave-worthy crunch and gooey, savory goodness that keeps everyone coming back for more.

Servings 10 empanadas

Author kingcooks

Ingredients

• 10-12 Empanada wrappers
• 1 cup mozzarella cheese shredded
• 1 cup mild cheddar cheese shredded
• Canola oil for frying
• Olive oil for cooking

Beef & Potato Filling

• 1 lb ground beef
• 1 cup russet potatoes peeled and diced
• 1 1/2 cups water
• 1/2 cup onions chopped
• 2 tbsp flour
• 1 tbsp garlic minced
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika

Creamy Chipotle Mayo

• 1 cup mayo
• 1/4 cup sour cream
• 2 tbsp chipotle peppers in adobo sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Instructions

Chipotle Mayo

• Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth and set aside.

Beef & Potato Filling

• To a pan over medium heat, add some olive oil and sauté the ground beef.
• Once browned, add onions, mined garlic and the diced potatoes. Continue to cook until the onions become translucent, about 2-3 minutes.
• Season with salt, black pepper, cumin, chili powder and paprika.
• Stir in flour and mix to combine until the flour is absorbed.
• Then, add just enough water to cover and allow to simmer for 10-15 minutes.
• As it cooks, the flour will help create a thick gravy that will hold everything together.
• Once most of the water has evaporated and the potatoes are cooked through, removed from heat and set aside to cool.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella and cheddar cheese to one half of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled beef and potato filling over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella and cheddar cheese. This double layer of cheese adds flavor and helps bind the filling as well.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method. This should make 10-12 empanadas.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 3-4 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy chipotle mayo and enjoy!

There’s something magical about combining two comfort food classics into one show-stopping dish. Pot Roast Pot Pie takes the tender, savory flavors of slow-cooked pot roast and pairs them with a golden, cheesy biscuit topping. It’s a meal that feels like a warm hug on a chilly day. With every bite, you’ll savor the melt-in-your-mouth beef, hearty vegetables, and rich, flavorful gravy. Whether you’re preparing this for a weeknight dinner or a cozy gathering, these individual pot pies are the perfect way to turn a humble pot roast into something extra special.

Why You’re Going to Love This Recipe

• Classic Comfort Food: This recipe blends two timeless dishes—pot roast and pot pie—for the ultimate cozy meal.
• Cheesy Biscuit Topping: The cheddar-studded biscuits with a hint of garlic butter take this dish over the top.
• Meal Prep Magic: Make the filling ahead of time for an easy, stress-free dinner when you’re short on time.
• Perfect Portions: Served in individual ramekins, they’re as adorable as they are satisfying.

Ingredients You’ll Need

This recipe calls for a mix of classic pot roast ingredients, a cheesy biscuit topping, and a garlic butter finish. You’ll need:

• Beef chuck roast, hearty vegetables, and pantry staples for the filling.
• A box of cheddar bay biscuit mix, shredded cheddar, and milk for the topping.
• Garlic, butter, and parsley for that finishing touch of flavor.

How to Make Pot Roast Pot Pie

Pot Roast Filling

Season and sear the beef until golden brown, then set it aside. Sauté onions, stir in tomato paste, and let it cook until it releases its rich oils. Add flour and cook briefly, then deglaze with red wine, letting the alcohol simmer off. Combine the beef, stock, thyme, bay leaves, and garlic, then simmer until tender. Add carrots and potatoes, cooking until they’re soft. Finish with parsley and adjust the seasoning to taste.

Cheddar Bay Biscuit Topping

Mix the dry biscuit mix with shredded cheddar and milk, stirring just until the dough comes together. Avoid over-mixing for the best texture.

Garlic Butter

Whisk together softened butter, garlic, parsley, and a pinch of salt. Set aside for brushing over the biscuit topping.

Assemble

Preheat the oven. Divide the filling between individual ramekins or a large baking dish, then top with the biscuit dough. Bake until the biscuits are golden brown and cooked through. As soon as they’re out of the oven, brush with garlic butter.

Storage and Reheating

These pot pies store beautifully, making them a great make-ahead meal.

• Refrigerator: Let the pot pies cool completely, then cover tightly and store in the fridge for up to three days.
• Freezer: Wrap each ramekin individually or cover your baking dish tightly with foil. Freeze for up to two months.

To reheat:

• From the Fridge: Cover with foil and bake in a preheated oven until warmed through, uncovering for the last few minutes to crisp up the biscuit topping.
• From Frozen: Thaw in the fridge overnight, then reheat as above. For a quicker option, bake straight from frozen, adding a few extra minutes to the cooking time.

Tips for Success

• Don’t rush the searing process—browning the beef adds layers of flavor to your filling.
• Mix the biscuit dough gently for the perfect light and fluffy texture.
• Use a baking tray under the ramekins to catch any potential spills during baking.

Enjoy the warmth and comfort of this hearty Pot Roast Pot Pie—it’s the dish you’ll want to make on repeat all season long!

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Pot Roast Pot Pie

Imagine the comforting flavors of a slow-cooked pot roast paired with buttery, cheesy biscuits, baked to golden perfection. This Pot Roast Pot Pie is the ultimate cozy meal that feels both nostalgic and indulgent. Tender chunks of beef simmered in a rich red wine and tomato-infused sauce, combined with hearty vegetables, form the perfect base for a flaky, cheddar-studded biscuit topping. Finished with a drizzle of garlic butter, every bite is packed with warmth and savory goodness. Whether you’re hosting a dinner party or just craving a little comfort food magic, this recipe is guaranteed to impress. Bonus points for serving them in individual ramekins—they’re as cute as they are satisfying!

Course dinner, Main Course

Cuisine American

Keyword pot pie, pot roast

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 servings

Author kingcooks

Equipment

• 8-6oz ramekins

Ingredients

Pot Roast Filling

• 2-3 lbs chuck roast cut into 1 inch pieces
• 3 cup beef stock
• 1/2 cup potatoes chopped
• 1 cup onion chopped
• 1/2 cup carrots chopped
• 1/2 cup red wine
• 1/4 cup heavy cream
• 3-4 sprigs thyme
• 2 tbsp flour
• 1 tbsp tomato paste
• 2-3 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

Pot Roast Filling

• Season the beef generously with salt, pepper, and a drizzle of olive oil. Heat a pan over medium heat and sear the beef on both sides until golden brown. Once all the pieces are seared, set them aside.
• In the same pan, sauté the onions for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color and releases its rich, golden oils.
• Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to remove the raw flavor.
• Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
• Once the wine has reduced, stir in the beef stock, seared beef, thyme, bay leaves, and garlic. Combine everything well, cover the pan, and reduce the heat to medium-low. Let it simmer until the beef is tender, about 1 to 1 ½ hours.
• When the beef is fork-tender, add the chopped carrots and potatoes. Cover the pan and cook for another 10-15 minutes, or until the vegetables are soft.
• Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the pot roast filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

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As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.