Leftover Steak Pot Pie With Vegetables

Leftover Steak Pot Pie With Vegetables

 The Spruce

Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Yield: 1 pie
Nutritional Guidelines (per serving)
774 Calories
50g Fat
43g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 774
% Daily Value*
Total Fat 50g 63%
Saturated Fat 21g 106%
Cholesterol 131mg 44%
Sodium 1060mg 46%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 38g
Vitamin C 5mg 23%
Calcium 63mg 5%
Iron 6mg 31%
Potassium 617mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Make it with a refrigerated crust or a homemade crust.

Ingredients

  • 1/2 cup onion, chopped

  • 6 tablespoons butter

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt, or more if necessary

  • 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

Steps to Make It

  1. Gather the ingredients.

    Beef Pot Pie With Vegetables
     The Spruce
  2. In a medium saucepan, cook onion in butter until onion is tender.

    Beef Pot Pie With Vegetables
    The Spruce 
  3. Stir in flour and salt and cook, stirring constantly, for about 2 minutes.

    Beef Pot Pie With Vegetables
     The Spruce
  4. Slowly stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.

    Beef Pot Pie With Vegetables
    The Spruce 
  5. Add leftover beef, peas, carrots, and parsley; heat through.

    Beef Pot Pie With Vegetables
     The Spruce
  6. Taste and adjust seasonings, adding more salt if necessary.

    Beef Pot Pie With Vegetables
     The Spruce
  7. Pour beef mixture into a 2-quart casserole dish.

    Beef Pot Pie With Vegetables
     The Spruce
  8. Roll out the pastry dough to about 1/2-inch larger than casserole dish top.

    Beef Pot Pie With Vegetables
     The Spruce
  9. Carefully place the pastry over hot beef mixture.

    Beef Pot Pie With Vegetables
     The Spruce
  10. Cut several slits in the top for steam escape, turn edge under and crimp all around.

    Beef Pot Pie With Vegetables
     The Spruce
  11. Brush lightly with milk.

    Beef Pot Pie With Vegetables
     The Spruce
  12. Bake the pie at 450 F for 20 to 25 minutes.

    Beef Pot Pie With Vegetables
    The Spruce 
  13. Serve and enjoy!

    Beef Pot Pie With Vegetables
     The Spruce