Leftover Beef Tater Pot Pie Food

ROAST BEEF POT PIE

Steps:

• Preheat oven to 375 degrees.
• Add potatoes to a large pot with water and boil them for 10 minutes.
• Drain and set aside.
• Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
• Whisk in the flour until combined then add the broth and whisk well until smooth.
• Cook for 4-5 minutes until thickened.
• Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
• Line pie plate with pie crust.
• Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
• Cover with seconds pie crust and seal around the edges.
• Cut two small slits into the top of the pie and gently press out any air stuck inside.
• Brush with beaten egg and top with kosher salt and pepper if desired.
• Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.

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.

BEEF LEFTOVER POT PIE

Steps:

• 1. You will need a dutch oven or stock pot and ramekins. Prepare your garlic, mushrooms, celery, and onions. Most likely your meat is already seasoned. If you are not using left overs, salt and pepper your meat.
• 2. Put some oil in a dutch oven or stock pot over medium heat. If you are NOT using leftover meat, this is the time you would brown your meat and then remove them to cook the vegetables. You would need to add more oil to cook your vegetables. If you ARE using leftover meat, use low-med heat add onions and saute them until they are soft and translucent. Add the garlic and saute for about 2 minutes longer. You may need to lower heat when you add garlic so it doesn't burn. It will depend on your stove.
• 3. Add celery and mushrooms to the pot and continue to saute for 2 more minutes.
• 4. Add Rosemary, Thyme, and tomato paste and stir. Add some salt and pepper to the vegetable mixture. Stir and cook about 30 more seconds.
• 5. Add meat back to the pot. Pour in the dry sherry and the 3 cups of water and Better then Bouillon low sodium beef bouillon. Stir and bring to a boil
• 6. Add the brown sugar and bay leaf. If you are NOT using leftover meat, cover the pot and simmer on low for 1 hour. If you ARE using leftover meat, cover and simmer on low for about 20 minutes and adding more water and bouillon if needed.
• 7. Depending if you are using fresh meat or leftovers, add potatoes after the above time of simmering. Continue to cover and simmer on low until potatoes can be penetrated by a fork easily. Depending on how big your chunks are could be 15-30 minutes. Check often.
• 8. Add the flour (be sure to dilute it first in water) to the stew/broth. Add the frozen vegetables and turn off the burner. Stir and taste to see if you need to add any more salt or pepper or water.
• 9. Once you like the consistency and taste, cover the pot and begin to prepare your ramekins. Preheat over to 400. Roll out puff pastry and cut out the dough to fit over the ramekin. Be sure to leave enough so you can press it down into the ramekin to meet the stew/broth and enough to press on to the ramekin's edge. Once you have cut out the tops get a ladle and stir the pot. Yes this time stirring the pot is ok lol. And begin to transfer the stew/broth into the ramekins filling it close to the top.
• 10. Place puff pastry dough on top of each ramekin and carefully pressing it down to meet the stew. Pinch it to the sides of the ramekin to prevent shrinking. Then take a sharp knife and put just a couple of slits in it to release the heat. Brush the pastry lightly with the egg wash. Place on a cookie sheet or jelly roll pan and place on bottom rack. It will be ready once the crust is golden brown. 15-25 minutes depending on your oven. Once it is done, let it sit for 10 min to cool down some. It will be very hot.

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.

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.

YUMMIEST BEEF POT PIE

Steps:

• Spread beef pieces over bottom of 13 x 9 baking pan. Spread vegetables over top. Spoon cream of mushroom soup over veggies and spread out. Pour beef broth over this.
• Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking). Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking.
• Bake at 350 degrees for 1 hour or until golden brown.

HOLIDAY LEFTOVERS POT PIE

Steps:

• Line a deep dish pie plate (10") with pie pastry and set aside.
• Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
• In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
• Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
• Next whisk in the milk, also whisking in and blending well slowly.
• Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
• Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
• Pour into the pie pastry lined pan.
• Now you have a choice on how to top this:.
• Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
• Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
• Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
• Let cool a bit before serving.
• This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.

LEFTOVER BEEF & TATER POT PIE

Steps:

• Lightly grease a 9" pie plate and place the beef, potatoes& veggies in it, mix them so they are evenly distributed.
• Mix the soup, garlic, pepper, worchestershire& thyme&.
• pour over the beef mixture.
• Place the pie crust over top, pinch the crust around the edges cut 2 slits in the top& bake in 400F oven for 35 minutes or until the crust is golden and it is heated through.