A savory and hearty dish that is perfect for leftovers!
The holidays often mean lots of leftovers, and now that we are still having smaller gatherings, I can’t seem to get used to cooking for less than a crowd. My beef pot pie is the perfect way to use leftover beef from a roast or steaks. This dish is savory and hearty, and easy to put together. I usually make two smaller pies, but you can make one large or double the recipe and have several. Make them ahead, and they can be frozen and ready to be thawed and baked when you are. These delicious pot pies are the perfect comfort food on these cold winter days.
Belle’s Leftover Beef Pot Pie
A single 9-inch unbaked pie shell (one pie or several small ones)
2 tablespoons tomato paste
1/2 cup dry red wine (water can be substituted)
2 cups beef stock
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoon Italian seasoning
2 bay leaves
2 tablespoons flour
¼ cup water
3 cups cooked steak or roast, cubed
2 cups frozen peas and carrots or mixed vegetables
1 cup diced cooked potatoes
1 1/2 tablespoons butter
3/4 cup fresh breadcrumbs or Panko
Place the pie crust into a pie plate and crimp the edges. You can make one big pie or several small ones. Bake at 450 degrees for about 10 minutes or until lightly browned. In a large saucepan, mix together the next seven ingredients. Bring to a boil, then cover and simmer for 10 minutes. In a small bowl, mix together the flour and water and then add to the pan and whisk until the sauce thickens. Add the meat cubes, the vegetables and the potatoes, and simmer another five minutes. Remove the bay leaves and then place the mixture into the pie shell (or shells). In a bowl, mix together the melted butter and bread crumbs. Sprinkle evenly over the top. Cover the dish with foil and bake at 350 degrees for 25 minutes. Remove the foil and bake another 5-10 minutes or until crust and topping are golden brown. Let cook a bit before serving.
