Want to make something fabulous with that leftover roast beef? Check out this Leftover Roast Beef Pot Pie! It’s so full of amazing flavor, and with flaky puff pastry on top, no one can resist these leftovers!
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Flaky, buttery puff pastry tops these amazing Leftover Roast Beef Pot Pies. Even if your roast turns out a dud, you can rescue that expensive beef by repurposing it into pot pies!
Making pot pies this way is so easy, and you don’t need any pie crust! Because this is a no-crust pot pie, there’s extra room for filling!
What you’ll love about Leftover Roast Beef Pot Pie
- They’re so easy to make!
- They’re a great use of leftover roast beef and even veggies!
- You can make one large one, or individual-sized portions
Ingredients
- Puff pastry – 1 box; thawed in the fridge overnight.
- Leftover roast beef – About 3-4 cups cubed beef.
- Mushrooms
- Butter – Or olive oil.
- Potatoes
- Carrots
- Frozen peas
- Beef broth – Use low or no-sodium added.
- Pickled onions – Optional, but the flavor boost is incredible!
- Tomato paste
- Red wine
- Cornstarch
- Salt and pepper
- Egg
How To Make Beef Pot Pies with Puff Pastry
- Preheat your oven to 425-F.
- Saute the mushrooms in the butter or olive oil in a large skillet or pot until they’ve given off their liquid and are lightly browned.
- Deglaze the pan with the red wine and reduce until most of the wine has evaporated.
- Add all but 1/4 cup of the beef broth, the tomato paste, cubed potatoes, carrots, and salt and pepper to taste, and simmer in the broth until the veggies are fork tender.
- Mix the reserved beef broth with the cornstarch to create a slurry.
- When the veggies are barely fork-tender, add the cornstarch slurry to the pot and whisk to combine. Simmer until just thickened.
- Add the beef and peas and heat through.
- Transfer the pot pie mixture to individual ramekins or oven-safe bowls, or to a pie dish.
- Roll the puff pastry out on a floured surface until it is smoothed out and about 1/8th inch thick.
- Cut circles larger than the top of your ramekins or pie plate so that about 1/2 an inch of pie dough overhangs the top.
- Lay the puff pastry over the top of the ramekins and cut a few slits into the top to allow the steam to escape.
- Whip the egg and brush the top of the puff pastry with the egg to create a glossy finish.
- Transfer the ramekins to a baking sheet for baking in case they bubble over. Bake the pot pies at 425-F for 20 minutes or until the tops are golden brown.
- Serve and enjoy!
Chef Jenn’s Tips
- Trim excess fat and gristle from the beef before adding it to the mixture.
- You want the mixture to be thick, because the vegetables will add more liquid as they cook in the oven. If your mixture isn’t thick, mix another tablespoon of cornstarch with a few tablespoons of water and add the slurry to the pot pie filling and simmer to thicken.
- Add 1/2 teaspoon dried thyme, 1/2 teaspoon of garlic powder, and 1 teaspoon of Worcestershire for a bit more flavor.
- Bake the pot pies on a baking sheet with raised sides in case they bubble over while baking.
Recommended
Make It A Meal
Wondering what to serve with Leftover Roast Beef Pot Pies? These can be a 1-dish meal; with meat, veggies, and carbs tucked inside, you don’t need much to go with them! A fresh and homemade Caesar salad would go nicely with this dish, or pair it with crisp, green asparagus. Want more carbs? Try these baked potato bites for a heartier meal.
Storage
Puff pastry really is best when eaten fresh. If you have leftovers, pack them in an airtight container in the fridge for 3-4 days. To reheat Leftover Roast Beef Pot Pies with puff pastry, remove the pastry lid and heat that in the oven or air fryer for a few minutes until crisp. The filling you can reheat in the microwave or oven.
Step By Step Process
Leftover Roast Beef Pot Pie
Ingredients
- 1 box puff pastry
- 4 cups cooked roast beef diced
- 4 ounces mushrooms quartered
- 2 tablespoons butter
- 1/4 cup red wine
- 2 cups low sodium beef broth divided
- salt and pepper to taste
- 1 pound potatoes diced
- 2 cups diced carrots
- 1 tablespoon tomato paste
- 3 tablespoons cornstarch
- 1 cup frozen peas
- 1/2 cup pickled cocktail onions drained
- 1 egg
Instructions
- Preheat your oven to 425-F.
- Sautee the mushrooms in the butter or olive oil in a large skillet or pot until they've given off their liquid and are lightly browned, about 5 minutes.
- Deglaze the pan with the red wine and reduce until most of the wine has evaporated.
- Add all but 1/4 cup of the beef broth, the tomato paste, cubed potatoes, carrots, and salt and pepper to taste, and simmer in the broth until the veggies are fork tender. About 8-10 minutes.
- Mix the reserved beef broth with the cornstarch to create a slurry.
- When the veggies are barely fork-tender, add the cornstarch slurry to the pot and whisk to combine. Simmer until just thickened, 2-3 minutes.
- Add the beef and peas and heat through.
- Transfer the pot pie mixture to individual ramekins or oven-safe bowls, or to a pie dish.
- Roll the puff pastry out on a floured surface until it is smoothed out and about 1/8th inch thick.
- Cut circles larger than the top of your ramekins or pie plate so that about 1/2 an inch of pie dough overhangs the top.
- Lay the puff pastry over the top of the ramekins and cut a few slits into the top to allow the steam to escape.
- Whip the egg and brush the top of the puff pastry with the egg to create a glossy finish.
- Transfer the ramekins to a baking sheet for baking in case they bubble over. Bake the pot pies at 425-F for 20 minutes or until the tops are golden brown.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Trim off excess fat and gristle from the beef before adding it to the mixture.
- You want the mixture to be thick because the vegetables will add more liquid as they cook in the oven. If your mixture isn’t thick, mix another tablespoon of cornstarch with a few tablespoons of water, add the slurry to the pot pie filling, and simmer to thicken.
- Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and 1 teaspoon of Worcestershire for a bit more flavor.
- Bake the pot pies on a baking sheet with raised sides in case they bubble over while baking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
