Leftover Roast Beef Pot Pie Food

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.***

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.

SHEPHERD' PIE (LEFTOVER POT ROAST)

Steps:

• Pre-heat oven 350*.
• Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
• Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
• Add Soup and Milk and heat until bubbling, about 5 minutes.
• Move mixture to pie/baking dish.
• Topping: Microwave leftover potatoes for 5-7 minutes on high.
• Add in butter and milk and mash with potato masher/ fork.
• Add more milk/ butter until you reach desired consistency for mashed potatoes.
• Season with Onion Power, S&P to taste.
• Spread mashed potatoes over filling in pie/baking dish.
• Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.

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.

ROAST BEEF POTPIE

Steps:

• Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes., Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes., Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.

ROAST BEEF POT PIE

Steps:

• Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
• In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
• Bake uncovered about 30 minutes or until light brown.

KITTENCAL'S BEEF POT PIE

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
• In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
• Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in garlic and cook 2 minutes.
• Stir in the tomato paste for 1 minute.
• Stir in flour, then whisk for 1 minute.
• Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
• Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
• Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
• Add in the cooked potatoes and carrots; mix to combine.
• Season with salt if needed.
• Pour the mixture into deep-dish pie plate or casserole dish.
• Top with pie pastry, leaving about 1-1/2 inches all around the dish.
• Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
• Place on a baking sheet to catch any spills.
• Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
• Delicious!

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.