When you make pot roast with all the fixin's and have leftovers to make a beef pot pie, it's no longer "leftovers", it's another scrumptious "new" meal! Remember, when using leftovers, the amount of ingredients for the filling does not have to be precise.

Another delicious recipe from our Family-Favorite Recipes Collection.

Mom's Beef Pot Pie

 

Filling:

2 cups cooked roast beef, cubed (See recipe Mom's Pot Roast with Vegetables and Gravy)

2 cups cooked potatoes, cubed

1 to 2 cups cooked carrots, sliced

2 cups beef gravy (ideally leftover from the pot roast, or ready-made)

1 (10-ounce) can cream of mushroom soup

1 teaspoon beef soup base (or bouillon), or to taste*

 

Crust:

1 single recipe pie crust (see my recipe), unbaked**

1/2 teaspoon garlic pepper blend or onion powder (optional)

1. Preheat oven to 425°F (220°C).
2. For Filling: In a large bowl, combine cooked and cubed beef, cubed potatoes and sliced carrots.
3. In another bowl, combine beef gravy, mushroom soup and beef base. Taste, adjusting seasoning as needed.
4. Gently fold gravy mixture into beef and vegetables and pour into a greased 2 1/2-quart casserole.
5. For Crust: Prepare pie crust as directed, except add the garlic pepper or onion powder, if using, to the flour mixture before adding the water. Roll dough out on a lightly floured surface to about 1-inch larger in circumference than the casserole dish. Place on top of beef mixture, roll edges in and crimp. Vent top of crust by making slits with a sharp knife or poking holes with the tines of a fork.
6. Bake for 25 minutes at 425°F (220°C); reduce oven temperature to 350°F (175°C) and bake an additional 15 minutes or until crust is golden and filling is hot and bubbly.
7. Allow to sit for 5 to 10 minutes before serving.

Makes 8 servings.

*I prefer and use Redi-Base soup bases available at www.redibase.com.

**Or use 1 single ready-made pie crust, unbaked.

Tip: Add some glitz and gloss to the finished look of this dish by brushing some lightly beaten egg white over the crust and sprinkling sesame seeds over the top prior to baking.

Nutritional Information Per Serving (1/8 of recipe): 369.9 calories; 53% calories from fat; 21.6g total fat; 56.4mg cholesterol; 797.8mg sodium; 349.0mg potassium; 25.5g carbohydrates; 2.6g fiber; 1.4g sugar; 22.9g net carbs; 18.0g protein.

Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.