Beef Leftover Pot Pie Recipes

LEFTOVER ROAST BEEF POT PIE

Steps:

• Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
• In a large bowl, mix together the beef, potatoes, carrots, peas, gravy, Worcestershire sauce and salt and pepper. Gently fill the crust with the mixture and top with the second crust. Crimp the edges and brush with a beaten egg, if desired.
• Bake at 425 F for 30-35 minutes or until the crust is golden brown and cooked through. Serve immediately.
• ***You can also cook fresh beef and vegetables for the pie instead of using leftovers, but it will take a bit longer.***

LEFTOVER STEAK POT PIE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a medium saucepan, cook onion in butter until onion is tender.
• Stir in flour and salt and cook, stirring constantly, for about 2 minutes.
• Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
• Add leftover beef, peas, carrots, and parsley; heat through.
• Taste and adjust seasonings, adding more salt if necessary.
• Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish.
• Roll out pastry dough to about 1/2-inch larger than casserole dish top.
• Carefully place pastry over hot beef mixture.
• Cut several slits in the top for steam to escape, turn edge under, and crimp all around.
• Brush lightly with milk.
• Bake for 20 to 25 minutes.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
• Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
• Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
• Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

LEFTOVER BEEF POT PIE

Steps:

• 1. fit first crust into a casserole dish. Preheat oven to 400 degrees. Mix the Italian Seasoning package into one of the cans of gravy. In a mixing bowl, combine all of the ingredients except for the cheese. Mix well...Pour into the pie crust. Sprinkle the cheese over the entire top. Top the the second pie crust and poke holes with a fork a couple of times for steam to escape. Place in oven and cook for about 30 minutes or until crust is brown. I usually baste the top with butter when it just begins to brown. It will give it a nice golden color. If I have leftover potatoes and carrots in my roast, I toss them in there too.
• 2. This is another idea that I use. When I make beef stew, if I have leftovers, I add a Tablespoon of flour to the beef stew and put it into a crust and top with cheddar cheese. That's all I do to it, because the gravy and vegetables are already in it...
• 3. You can make a Tuna pot pie by draining a large can of Albacore tuna and flaking it. Add 3 cans of cream of mushroom soup and two cans of well drained Veg-All and top with grated Parmesan cheese.