Best Pot Roast Pot Pie Easy Leftovers Remade Recipes
ROAST BEEF POT PIE
Roast Beef Pot Pie is an easy, delicious dinner recipe with leftover beef! Flaky pie crust with savory filling of roast beef, potatoes, veggies, and gravy.
Provided by Sabrina Snyder
Categories Dinner
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Add potatoes to a large pot with water and boil them for 10 minutes.
- Drain and set aside.
- Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
- Whisk in the flour until combined then add the broth and whisk well until smooth.
- Cook for 4-5 minutes until thickened.
- Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
- Line pie plate with pie crust.
- Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
- Cover with seconds pie crust and seal around the edges.
- Cut two small slits into the top of the pie and gently press out any air stuck inside.
- Brush with beaten egg and top with kosher salt and pepper if desired.
- Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.
Nutrition Facts : Calories 537 kcal, Carbohydrate 54 g, Protein 24 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 2034 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
POT ROAST POT PIE (EASY LEFTOVERS REMADE)
several years ago I made up this recipe when I was trying to come up with ideas to use up leftovers and make them into a completely new meal. I love this idea and it's also easy to freeze and keep for those nights you don't feel like cooking. Let me know what you think.
Provided by Craig Clark
Categories Roasts
Time 40m
Number Of Ingredients 4
Steps:
- 1. place all leftover ingredents in large pot and add one can of peas and re-heat, may need to add a little flour to thicken, bring to a soft boil.
- 2. mean while place one sheet of the cresent rolls into a greased 9 x 13 baking dish. Place in oven at 350 just till it starts to raise (about 10 min.) Then remove from oven. Spoon stew mixture onto bottom crust. Top with cheese and and second sheet of cresent rolls, cut a few slits into the top and place back in oven for about 20 min or untill golden brown. Let stand for 5 min. slice and serve.
SHEPHERD' PIE (LEFTOVER POT ROAST)
I had left over pot roast (made with a chuck roast), baby carrots and potatoes. I wanted to do something with it other than a sandwhich... so this Shepard's Pie was my fix. I also didn't have enough gravy for the filling so I sub'd a can of cream of celery. We aren't big peas fans so we went with iron rich Spinach instead. You don't have to do much seasoning and the whole dish is ready in about 30 minutes!
Provided by JinB1316
Categories Roast Beef
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven 350*.
- Filling: Over medium heat put extra-virgin olive oil and garlic in sauté pan, warm til garlic is soft and fragrant, about 3 minutes.
- Add carrots, spinach and post roast until warmed through, about 5-7 minutes.
- Add Soup and Milk and heat until bubbling, about 5 minutes.
- Move mixture to pie/baking dish.
- Topping: Microwave leftover potatoes for 5-7 minutes on high.
- Add in butter and milk and mash with potato masher/ fork.
- Add more milk/ butter until you reach desired consistency for mashed potatoes.
- Season with Onion Power, S&P to taste.
- Spread mashed potatoes over filling in pie/baking dish.
- Bake for 10-15 minutes and enjoy! We had ours with a nice valpolicella.
Nutrition Facts : Calories 165.8, Fat 11, SaturatedFat 3.7, Cholesterol 16.1, Sodium 569.4, Carbohydrate 14.4, Fiber 2.7, Sugar 1.9, Protein 3.8
POT ROAST POT PIES
Leftover pot roast gets a second serving with this spin on a comfort food classic, thanks to this easy recipe and Pillsbury Place 'N Bake refrigerated crescent rounds.
Provided by By Cheri Liefeld
Categories Breakfast
Time 55m
Yield 4
Number Of Ingredients 1
Steps:
- Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes.
- Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown.
- Before serving, top each ramekin with 1 crescent round.
Nutrition Facts : ServingSize 1 Serving
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