Roast Beef Pot Pie

*updated Sept. 2024*

While trying to use up some left over roast beef one year I went in search of a recipe to use.  I found a wonderful pot pie recipe and it has now become a recipe we use each and every time we have roast beef or pot roast leftovers.

In fact I often make sure to buy the biggest roast I can just so we'll have leftovers.

It's that good!



The roast beef mixed with the potatoes, peas, gravy- like filling and flaky crust are just such perfect pairing.  The pie also freezes beautifully for future dinners that it's just one of those recipes we've found to be invaluable.

Ingredients:

4 slices bacon, cooked and chopped
1/2 onion, chopped (or 1/4 cup onion flakes)
1 cove garlic
1/2 lb sliced mushrooms
3 medium red potatoes, boiled and cubed
2 cups leftover pot roast, cut into bite sized pieces
1 cup peas
3 Tbsp butter
3 Tbsp flour
2 1/2 cups beef broth
1 Tbsp dried dill
salt
pepper
Puff pastry sheet

I have made this with and without bacon, we've used canned mushrooms in a pinch and I have yet to accurately measure how much beef broth I am using since I often freeze the leftover broth made from the pot roast and just use whatever I have on hand.  The recipe is quite forgiving and has tasted wonderful each and every time I have made it.

Now onto how to put it all together!

Step 1:  Sauté onions, bacon, mushrooms and garlic together until tender.  Now, since I often use leftover, frozen bacon, canned mushrooms, and onion flakes I skip this step entirely. I cut up the beef and put it into my 2" deep baking dish and add in the onion flakes, canned mushrooms, garlic, and bacon, if using. Add in peas (or veggies of your choice!) and potatoes.



Step 2:  In a small saucepan heat the 3 Tablespoons of butter until melted and add the flour; cook for a few minutes to make a roux.



Step 3:  Slowly add in the beef broth and whisk vigorously. Make sure to get all the lumps out.  Then continue cooing over low heat for  a few minutes until thickened. Then add dill, salt and pepper to taste.



Step 4:  Add broth to potato, vegetable and meat mixture and stir well to combine. (You'll notice that there are no veggies in my dish this time; I have discovered that if I leave the peas/veggies out my youngest son will eat this dish so I just cook up the peas on the side now and the rest of us mix them in ourselves). 




Step 5: Preheat oven to 475.  Roll out pastry sheet over the pie and tuck excess dough to make the rounded corners.  Cut a couple of slits in the crust to allow for steam to vent. 



Step 6:  Bake at 475 for 15 minutes and then lower heat to 375 and continue baking for 15 more minutes or until filling is hot and bubbly.



Serve immediately!  It's the perfect fall recipe.  




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Comments

  1. I'm planning on doing freezer meals next week for Dec when I have a new baby.... I'm so glad you mentioned that this freezes well, because it's EXACTLY what my my husband loves. Thanks for linking up at share the wealth Sunday!

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    Replies
    1. Oh good so glad I could help! I usually pop this into the freezer just after I put the puff pastry sheet on top but before I bake it. Then I cook it just a bit longer; covering with foil if the crust starts to get too dark. But I can tell it's done when all the juice/gravy gets all bubbly around the edges. Hope you enjoy and congrats on the new baby!

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  2. Roseann, this looks delicious! I just love puff pastry it's so versatile ... you can even do this with leftover chicken for chicken pot pie which is my hubby's fav xo

    Carla aka Mrs. R @ SimplifyLifeWithMrsR.com

    ReplyDelete
    Replies
    1. My husband loves pot pie too; I don't make it often though as his grandmother and aunt made/make a really delicious version and mine just never seems to be quite as good. In reality I should just practice more.

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  3. This looks amazing! I'm wondering if I could get my family to actually try this. Thanks so much for sharing with The Blended Blog for Tasty Tuesday!

    ReplyDelete
    Replies
    1. I fully admit I can only get one of my boys to eat this but my husband and I enjoy it so much I don't mind that the other two complain and have to fend for themselves. :)

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