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.
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)
- Preheat oven to 425°F
(220°C).
- For Filling: In a large
bowl, combine cooked and cubed beef, cubed potatoes and sliced
carrots.
- In another bowl, combine
beef gravy, mushroom soup and beef base. Taste, adjusting seasoning
as needed.
- Gently fold gravy mixture
into beef and vegetables and pour into a greased 2 1/2-quart
casserole.
- 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.
- 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.
- 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.
