As I expected, two people weren’t able to finish the 1½ pound pot roast I prepared yesterday. So what to do with the leftovers? Make pot pie, of course! Especially since it’s National Pot Pie Month.
I took the leftover beef and gravy and added frozen peas and carrots. I used store-bought puff pastry and made pot pies. The flakiness from the crust and the creamy filling made the most delicious meal. I prepared them in individual metal tins so each person gets more puff pastry. How could anyone resist?
I served the pot pies with whole baby corn. I was able to find some at my local Asian market despite the season (check for Melissa’s baby corn brand).
1. Info for Roast Beef Pot Pie Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Roast Beef Pot Pie Recipe
- 12 (5-inch) squares frozen puff pastry, store bought, thawed
- 2 eggs, lightly beaten
- 1 tablespoon heavy cream (or milk)
- 1 cup leftover beef
- 1½ cups leftover beef gravy, as needed
- 1½ cups frozen peas and carrots, diced
- 2 tablespoons celery stalk, peeled and diced
- 1 clove garlic, finely minced
- 4 button mushrooms
- 1 tablespoon olive oil
- 1 Serrano chili pepper (optional), sliced
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly cracked
- 1 yellow onion, chopped
- 2 tablespoons curly parsley
3. Directions:
- Preheat the oven to 425°F.
- Lightly spray some oil on 6 disposable pot pie pans. Remove the excess oil.
- Roll out the puff pastry on a very lightly floured surface. Cut into 6 disks slightly bigger than the circumference of the pot pie tins. Lay a dough round on each pot pie pan and press it into the mold. Prick the puff pastry dough with a fork. Brush a thin layer of egg over the puff pastry and place the pot pie tins in the refrigerator until the rest of the preparation is ready.
- Shred the meat using two forks: have the forks meet at the middle and pull in opposite directions to separate the beef. If the meat is very tender, it should be pull apart easily.
