Saturday, November 12, 2016

Roast Beef Pot Pie

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:  Saute 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 and just add the bacon pieces, onion flakes, mushrooms and garlic right into a large bowl with the peas, cooked potatoes, and leftover pot roast.

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 pour into a quart size 2" deep baking dish. 



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!  

You'll notice these pictures do not have as much gravy; it does not cook down at all while baking but this was another pot pie I made.  As I said I never quite make it exactly the same any two times in a row.  This version had just a bit less broth but it was still super yummy!



It's the perfect fall recipe.  

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


Step 1:  Saute 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 and just add the bacon pieces, onion flakes, mushrooms and garlic right into a large bowl with the peas, cooked potatoes, and leftover pot roast.

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 pour into a quart size 2" deep baking dish.

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.


Linking Up With:

Saturday Shuffle Blog Hop #70

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Inspire Me Monday

Over the Moon Link Party

Country Mouse City Spouse Monday Mish Mash Link Party #43


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4 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

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    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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