This beef pot pie is a delicious way to use up leftover beef. It's made with a simple beef broth sauce and pie crust topping.
Use a refrigerated crust or a homemade crust.
- 1/2 cup onion (chopped)
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups beef broth
- 3 cups beef (cubed; leftovers if you have them)
- 1 1/2 cups green peas and carrots (frozen; cooked and drained)
- 1 tablespoon parsley (dried)
- 1 batch pie pastry (for a 1-crust pie)
- 2 tablespoons evaporated milk (or regular milk; more or less as needed)
In a medium saucepan, cook onion in butter until onion is tender. Stir in flour and salt and cook, stirring constantly, for about 2 minutes. Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly. Add leftover beef, peas, carrots, and parsley; heat through. Taste and adjust seasonings, adding more salt if necessary.
Pour beef mixture into a 2-quart casserole.
Prepare pastry; roll out to about 1/2-inch larger than casserole top. Carefully place the pastry over hot beef mixture. Cut several slits in the top for steam escape, turn edge under and crimp all around. Brush lightly with milk.
Bake the pie at 450 F for 20 to 25 minutes.