Put your leftover pot roast to good use in this Leftover Roast Beef Pot Pie.
It re-purposes all the beef, potatoes, carrots and gravy into a delicious pie. Feel free to use a pre-made pie crust to make this a quick and easy dinner recipe!
Remember how I promised you more easy recipes you can make for dinner? Well a few weeks ago I posted Zuppa Toscana Soup and now I’m back sharing a recipe for an easy Beef Pot Pie you can make using your leftovers from a pot roast.
Don’t worry if you don’t have a leftover pot roast, you can still make the pie, you’ll just have to cook cubed beef and vegetables first.
This recipe is based on one my mom made for us growing up and it is comfort food, perfect for a rainy day like we are having today.
Doesn’t that filling look amazing? I just want to grab a spoon and eat this all over again.
Anyway, my last bragging point on the pie is the fact that my husband helped himself to another piece as a bedtime snack it was so good. Who is he anyway?
My choice of bedtime snacks involves mint chip ice cream or chocolate turtle cookies, certainly not a piece of leftover pot pie.
What kind of snack do you reach for at bedtimes? Are you a savory or sweet snacker at night?
Leftover Roast Beef Pot Pie
Ingredients
- 1 to p and bottom pie crust for a 10 inch pie homemade or store bought (I made a whole wheat crust)
- 2 cups cooked cubed beef (I used leftover pot roast)
- 3-4 cups total of cooked potatoes carrots and or frozen peas (I used the leftover potatoes and carrots from the roast and then added frozen peas to make up the difference. Feel free to use your favorite combination of vegetables.
- 2 1/2 cups beef gravy I used the leftover drippings to make some. You can make homemade or use storebought.
- 1 teaspoon Worcestershire sauce
- Salt and Pepper to taste.
- 1 egg beaten (to brush on the crust if desired)
Instructions
- 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.***
Nutrition
Pot pie is such comfort food and these other variation sounds delicious too!
This recipe for Individual Beef Pot Pies sounds fun. Or How about Chicken Alfredo Pot Pie?
This Taco Pot Pie from Lemon Tree Dwelling sounds terrific as well.
Jennifer Hill says
I made a roast and veggies 2 nights ago…we’ve had our fill of it! Do you think I could freeze each component separately and assemble later in the fall? I didn’t thicken the jus at all, so I think it would freeze ok. Thanks and fabulous idea!
Mallory says
I’ve never tried it, but it sounds like it would work.
Sarah says
Is this something I can pre make? Like put it together today, and cook it tomorrow for dinner if I keep it in the fridge?
Mallory says
Hi Sarah. You could make the filling and the pie crust a day ahead and then refrigerate them. But I would wait till right before baking to assemble.
Marcie says
Tring the leftover roastbeef potpie but using leftover beef stew n just thickened it up with 2 tbs of corn starch. It came out awesome!
Mallory says
That’s an awesome idea. Thanks for sharing!
Raechel says
This was a super yummy recipe. I used my leftover potroast from last night, and added corn and peas. Store bought pie crust (had it on hand), and I am super pleased.
Thanks for the recipe!
Sara R Reid says
may i freeze this when it is cooked and reheat it later
Carma Pullen says
1st day – Roast beef and sheet pan carrots, potatoes and onions and au just from Foil Pot Roast.
2nd day – Leftover Pot Roast Pot Pie from you recipe using ready made crust.
3rd day – Beef sandwiches on Torpedo rolls (buttered, light added horseradish sauce, provolone with
au jus from roast served with potato salad.
Hubby loves me. Best ever he said. Cost of 4.50 lb. roast on sale for Easter $4.50/lb. makes each meal
(for 2) $2.60 for meat and cheap veggies. Wonderful thanks the food was good and the amount to use very
helpful.
Mary says
This is awesome, Carma! I’m so glad that you loved it.