Turn leftover roast beef into an easy and delicious pot pie perfect for any weeknight meal. The puff pastry adds a flaky top layer to the rich beef filling. Customize to your liking by adding in any of your favourite vegetables. The ultimate comfort food dinner idea.
MAKES 6 Servings - PREP TIME 20 min - COOK TIME 20 min - TOTAL TIME 40 min
450 g rare to medium-rare Premium Oven Roast Beef (e.g. Strip Loin, Tenderloin, Rib Eye, Prime Rib), trimmed and cut into cubes (approx. 4 cups)
2 cups beef gravy
1 to 2 cups diced leftover cooked veggies or frozen mixed veggies, thawed
1 puff pastry block, thawed
1 Tbsp whipping cream
In 9-inch deep dish pie plate, combine beef cubes, gravy and vegetables. Microwave briefly to just warm.
Roll out pastry block to ¼ inch thick; place on top of meat mixture. Cut ‘X’ in centre of pie crust. Brush pastry with cream.
Place on foil-lined baking sheet; bake in 450˚F oven for 15 to 20 minutes, until centre of pie is bubbling hot.
A deep dish frozen pie crust can be substituted for the puff pastry. Thaw pie crust according to package directions. Turn the crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
For the original recipe, click here.