Favorite Family Recipe Blog Hop-- Roast Beef Pot Pie

*updated Sept. 2024*

Today I am linking up with some fellow bloggers to bring your our favorite family recipes!  With all the cooler temperatures we've been having I knew I just had to share nice warm comfort food and nothing says comfort quite like a pot pie!

Meet this month's co-hosts:

My Husband Has Too Many Hobbies • Across the Blvd

Peppermints and Cherries • Stone Cottage Adventures

This Autoimmune Life • Our Unschooling Journey

Purple Hues and Me • Cookies, Coffee, and Crafts

Sum of Their Stories • Coastal Bohemian

Domestic Deadline • Comfort Spring

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.  

Make sure you click through to see all the other yummy recipes from the other co-hosts!  What is your favorite fall recipe?

An InLinkz Link-up

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