Ingredients
Scale
- 2 cups leftover pot roast, shredded or chopped
- 1 cup leftover gravy or beef broth (thickened with a bit of flour or cornstarch if needed)
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust based on the saltiness of your leftovers)
- 1 sheet puff pastry or pie crust, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a skillet over medium heat, sauté the onion and garlic until translucent and fragrant, about 3-4 minutes.
- Combine Ingredients: In a large mixing bowl, combine the sautéed onions and garlic with the leftover pot roast, gravy or thickened beef broth, frozen mixed vegetables, thyme, salt, and pepper. Mix until everything is well combined.
- Prepare Pans: Divide the pot roast mixture evenly among small ramekins or a larger pie dish.
- Prepare the Pastry: Roll out the puff pastry or pie crust slightly to ensure it will cover your dishes. Cut out pieces to fit over the tops of the ramekins or pie dish.
- Assemble the Pies: Place the pastry over the filled dishes, pressing down the edges to seal. Cut small slits in the top to allow steam to escape during baking. Brush the tops with beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
- Cool and Serve: Let the pot pies cool slightly before serving. They will be very hot!
Notes
- Variations: You can customize the vegetables according to what you have on hand or prefer. Mushrooms, bell peppers, or celery are also great additions.
- Make Ahead: These pies can be assembled ahead of time, refrigerated, and baked when needed. They’re perfect for meal prep!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: This recipe yields 4 servings if using small ramekins, or 1 large pie which can be divided as needed.
- Calories: Approximately 450 calories per serving (for 4 servings). This can vary depending on the specific ingredients used, especially the type of pastry and the fat content of the pot roast and gravy.
Keywords: leftover beef recipes, pot roast leftovers, cooked pot roast ideas