★★★★★ 5/5
Have leftover beef pot roast and don't know what to do with it? Wonder no more.
Are you often tired of cooking the same meals week after week, or don’t know what to do with the leftover beef roast in your fridge? If you’re like me, this happens after a family holiday or friends get-together. A delicious way to use your recipes is in a leftover beef pot pie.
Notes on preparation:
- If you only have chicken leftovers in your fridge, you can substitute it for the beef, but make sure your gravy is chicken-based.
- You can substitute fresh potatoes for leftover mashed potatoes. Just make sure to mix well with the other vegetables and meat.
- If you don’t want the edges to cook faster than the rest of your pie, cover the edges with aluminum foil for the first 15 minutes, uncovering them for the remaining 15 minutes.
Ingredients
- Homemade pie pastry (see recipe below*)
- 2 Tbsp butter
- 1 Small onion, diced
- 1 Carrot, finely diced
- 1 large potato, cut into small cubes
- 2-3 cups leftover beef pot roast, shredded
- Salt & pepper, to taste
- 1/4 tsp thyme
- 1 Tbsp rosemary, chopped
- 1-1/2 to 2 cups homemade beef gravy (see recipe below**)
- 2 Eggs, whisked for egg wash
Preparation
Pot Pie Instructions:
- Preheat oven at 220 degrees C (425 degrees F).
- Cook onion, carrot and potato with butter at medium temperature in pot for 8-10 minutes or until carrots and potatoes are tender.
- Stir in leftover pot roast, salt & pepper, thyme, rosemary and gravy.
- Divide pie pastry in half. Roll out both halves of pastry to fit over the pie plate (pay special attention so that the bottom half of the pastry overlaps the pie shell by approx 1 inch).
- Add filling to pie shell.
- Blot the edges of the bottom pie crust with water.
- Cover the top portion of the shell with the remaining half of the pie pastry.
- Crimp the edges together to seal the pie together.
- Cut 3 lines on the top pie pastry to allow venting of steam while baking.
- Use the remaining pie pastry to create intricate patterns on top of your pie pastry.
- Brush pastry with egg wash.
- Bake for 30 minutes.
*Gravy Ingredients:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth
- 1 beef bouillon cube, mashed
Gravy Instructions:
- Melt butter in a pot and add flour.
- Cook butter and flour mixture for 2 minutes.
- Gradually whisk in beef broth and bouillon cubes.
- Cook, constantly whisking, for 2 more minutes.
- Let cool before adding to pie filling.
**Homemade Pie Pastry Ingredients:
- 2-1/2 cups flour + 1/4 cup for rolling
- 1 cup cold, unsalted butter, cut in 10mm cubes
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
Homemade Pie Pastry Instructions:
- Using a food processor, pulse the 2-1/2 cups flour, salt and sugar.
- Slowly add the cold butter, a couple cubes at a time until it resembles the size of peas (pulse 8-9 times), and all butter is added to the food processor.
- Gradually add the ice water, pulsing again after ice water is added.
- The dough should stick together when you form a ball. If the dough is too dry, add a drop of ice water. If there’s still too much liquid, add a pinch of flour until the dough is smooth.
- Empty dough from the food processor onto a rolling surface sprinkled with flour.
- Knead dough 5-6 times. Careful not to over-knead.
- Cut dough into 2 discs, cover each disc in cling film, place them in the fridge to chill for one (1) hour minimum, or until ready to use.