Leftover Roast Beef Pot Pie
Flaky puff pastry tops this succulent mixture of leftover roast beef, potatoes, veggies, and a sauce that's delish!
Servings: 6 servings
Calories: 814kcal
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
Serving: 1pot pie | Calories: 814kcal | Carbohydrates: 63g | Protein: 46g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 2822mg | Potassium: 1276mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7512IU | Vitamin C: 99mg | Calcium: 487mg | Iron: 7mg