Pot Roast Pot Pie Easy Leftovers Remade 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.

POT ROAST POT PIES

Steps:

• Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes.
• Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown.
• Before serving, top each ramekin with 1 crescent round.

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.***

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.

CURRIED LEFTOVER POT PIE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
• Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
• Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
• Add the heavy cream and season to taste with salt and pepper.
• Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
• In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
• Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
• Enjoy!

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.

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.

PUFF PASTRY ROAST BEEF POT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
• Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
• Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
• Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
• Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

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.