Leftover Roast Beef Pot Pie

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!

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

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!

Ingredients

• Puff pastry – 1 box; thawed in the fridge overnight. Keep it chilled until you’re ready to use it.
• Leftover roast beef – About 3–4 cups cubed beef. Use tender leftover beef for the best texture.
• Mushrooms – White or brown mushrooms both work well in this recipe.
• Butter – Or olive oil. I usually use butter for richer flavor.
• Potatoes – Yukon Gold potatoes are my favorite because they hold their shape well.
• Carrots – Cut them evenly so they cook at the same rate as the potatoes.
• Frozen peas – Add them near the end of cooking so they stay bright green.
• Beef broth – Use low- or no-sodium added so you can control the seasoning.
• Pickled onions – Optional, but they add a delicious tangy contrast to the rich filling.
• Tomato paste – Cook it briefly before adding liquid to deepen the flavor.
• Red wine – Use a wine you’d enjoy drinking; no need for anything expensive.
• Cornstarch – Mix it with a little cold liquid first to prevent lumps.
• Salt and pepper – Season to taste.
• Egg – Large or extra-large eggs both work well for the egg wash.

How To Make Beef Pot Pies with Puff Pastry

Scroll down for the full recipe card with exact measurements and printable instructions.

Begin by preheating your oven to 425°F.

In a large skillet or pot, sauté the mushrooms in the butter or olive oil until they have released their liquid and are lightly browned.

Deglaze the pan with the red wine and cook until most of the wine has evaporated.

Add all but 1/4 cup of the beef broth, along with the tomato paste, cubed potatoes, carrots, and salt and pepper to taste. Simmer the mixture until the vegetables are fork-tender.

In a small bowl, whisk the reserved beef broth with the cornstarch to create a slurry.

Once the vegetables are just barely fork-tender, stir the cornstarch slurry into the pot and whisk until fully incorporated. Continue simmering until the filling thickens slightly.

Add the beef and peas, then stir and cook just until everything is heated through.

Divide the pot pie filling among individual ramekins or oven-safe bowls, or transfer it to a large pie dish.

On a lightly floured surface, roll out the puff pastry until smooth and about 1/8-inch thick.

Cut circles of pastry slightly larger than the tops of your ramekins or pie dish, leaving about 1/2 inch of overhang around the edges.

Place the puff pastry over the filled ramekins or pie dish and cut a few small slits in the tops to allow steam to escape during baking.

Beat the egg and brush it over the puff pastry to create a glossy, golden finish.

Set the ramekins or pie dish on a baking sheet to catch any drips, then bake at 425°F for about 20 minutes, or until the pastry is puffed and golden brown.

Allow the pot pies to cool slightly before serving. 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 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.

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. You can reheat the filling in the microwave or a low oven oven.

Leftover roast beef of any kind is so easy and versatile and can be turned into so many delicious dishes. Check out these leftover pot roast recipes, or just pop it onto a sandwich and dig in!