|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 4g||13%|
|Total Sugars 5g|
|Vitamin C 5mg||23%|
|*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.|
This beef pot pie is a delicious way to turn leftover beef into a family dinner in the fall or winter, or to make on the National Great American Pot Pie Day, which is celebrated annually on September 23.
Any cooked beef works well in this recipe, such as leftover steak, roast beef, pot roast, or brisket. If your leftovers are in large pieces or slices, cut them into bite-sized chunks.
With a ready-made pie crust, this recipe becomes an easy entrée even for busy weeknights. If you make your own pie crust from scratch, you need to make just enough for a single pie crust as this pot pie only has a top crust. The pie is baked in a rectangular casserole dish.
Start out by making a classic roux consisting of butter and flour. This base ensures that you get a nice, thick sauce. For the liquid, this recipe calls for beef broth. If you make this dish with leftover boiled beef and have some cooking liquid leftover, you can also use that instead of beef broth.
Once the sauce has thickened, add the vegetables. The traditional choice is peas and carrots but for a change up, try frozen mixed vegetables, which usually also include corn kernels and green beans. Other tasty additions are cubed potatoes or root vegetables such as pearl onions or parsnips. Whatever you chose, the vegetables need to be precooked.
After you have placed the top crust over the meat filling, make several small slits in the crust. This allows the steam to escape during baking. You can also use a pie vent if you have one.
Savory pies like this, which we nowadays associate with American comfort food and leftover meat, were once elaborate dishes. The ancient Greeks and Romans were the first to fill pie crusts with game birds and animals and served them at lavish banquets. Chefs at royal courts in 16th-century France and England picked up the custom to show off their skills by decorating the pies with intricate motives—just like it is described in the Mother Goose nursery song, “Four and twenty blackbirds—baked in a pie. When the pie was opened—the birds began to sing—Wasn't that a dainty dish—to set before the king?”
For more ordinary mortals, the motivation to make pot pies was that with meat in a crust, you are able to feed more hungry mouths.
1/2 cup onion, chopped
6 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon kosher 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 dried parsley
1 batch pie pastry, for a 1-crust pie
2 tablespoons evaporated milk, or regular milk; more or less as needed
Gather the ingredients.
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.
Preheat oven to 450 F. Pour beef mixture into a 2-quart casserole dish.
Roll out pastry dough to about 1/2-inch larger than casserole dish top.
Carefully place pastry over hot beef mixture.
Cut several slits in the top for steam to escape, turn edge under, and crimp all around.
Brush lightly with milk.
Bake for 20 to 25 minutes.