Leftover Roast Beef Pie with Puff Pastry and vegetables, a fantastic dinner recipe that is very easy to make, and uses whatever ingredients you have around. A big hit with the whole family, this pie is a real treat after scrumptious feasts when leftovers are inevitable.
We do end up with a rather large amount of leftovers after a feast like Easter, Thanksgiving or Christmas, but, in my case, I tend to have leftovers around even after a simple everyday dinner. But then, I'd rather have leftovers than not enough food.
I have always liked the idea of a traditional Sunday Roast too, and my Easy Roast Beef Recipe is my favourite. What's not to like: a big juicy roast with its golden roasties, and yummy veggies. Perfection, isn't it?
And as yummy the roast dinner is, the leftovers can always be transformed into absolutely delicious dishes that everybody will love. My Leftover Roast Beef Cottage Pie and Leftover Roast Beef Curry are 2 recipes that we wolved down in no time, and, as predicted, this leftover beef pie had the same amazing results.
I pretty much used whatever veggies I had in my fridge and freezer - and with these uncertain times, I always tend to stock up on frozen veggies, they are so handy in so many dishes.
Mixed veggies are really good, otherwise just use whatever else you have. I also added potatoes and mushrooms, but again, if you have any other fresh vegetables, do use them.
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Ingredients needed to make leftover roast beef pie
- ready-rolled puff pastry sheet - or a puff pastry block rolled to fit
- leftover beef -cubed
- chopped white mushrooms
- spring onions - chopped
- garlic - peeled and chopped
- mixed frozen vegetables
- potatoes
- beef stock/broth
- cornflour -corn starch
- milk
- salt &Â black pepper
- olive oil
- knob of butter
- egg - for brushing the pastry
Step-by-step photos and instructions
If traditionally pies are made with shortcrust pastry, the flaky puff pastry is a pretty good substitute - even little ones will love it, so, why not! It's quick and easy to use, and, if like me, you use the ready-rolled one, your job is even easier.
- chop the mushrooms and green onions, peel and chop the garlic
- meat the butter, add the olive oil, and add the mushrooms, garlic and green onions, and give them a good stir
- gently fry until the mushrooms are golden brown
- add the frozen veggies, chopped potatoes, and cubed leftover beef
- pour in the beef stock/broth, and leave to cook for 15 minutes until the veggies are tender
- mix the cornflour (corn starch) with milk, add it to the pan and mix well to get a sauce
- leave to cool down completely
NOTE! It is crucial that you cool down the filling first, otherwise the puff pastry will be all soggy, rather than flaky and golden
Baking the pie
Once the filling has cooled down, add it to an ovenproof dish, brush the edges with beaten egg, and top with the puff pastry. Simply cut it around the edges of the dish to make a perfect seal.
If you like, you can cut out all sorts of patterns to make the pie prettier, but obviously, that is totally optional. Brush the pie with more beaten egg, and use a short knife to make a few cuts in the pastry for the steam to escape.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until golden and flaky. It's that easy! If you use shortcrust pastry, you will be using it in exactly the same way - the baking time might be slightly different, but do keep an eye on it. Do give it a try!
Other leftover roast beef recipes
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Leftover Roast Beef Pie
Ingredients
- 1 ready-rolled puff pastry sheet
- 1 cup cubed leftover beef
- 2 cups chopped white mushrooms
- 2 spring onions, chopped
- 3 cloves of garlic, peeled and chopped
- 1 cup mixed frozen vegetables
- 2 potatoes
- 2 cups beef stock/broth
- 2 tablespoon cornflour (corn starch)
- 2 tablespoon milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 knob of butter
- 1 egg for brushing the pastry
Instructions
- Melt the butter, add the oil, then in go the mushrooms, spring onions and garlic.
- Gently fry until the mushrooms are a golden brown colour.
- Peel and chop the potatoes, and add them to the pan together with the frozen veggies and beef.
- Pour in the stock, and leave to cook for 15 minutes or until the veggies are tender.
- Mix the cornflour with milk to get a lump-free liquid, then add it to the filling to get a thicker sauce.
- Season with salt and pepper, take it off the heat and leave to cool completely.
- Transfer the filling to an oven-proof dish, and brush the edges with beaten egg.
- Cut the puff pastry to make a lid for the dish - it all depends on the size of your dish.
- Brush with more beaten egg, and use a sharp knife to make a few cuts in the pastry to allow the steam to escape.
- Bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until golden and flaky.
Nutrition
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Tom says
Comes together easily, is as tasty as the ingredients added, and works well on multiple levels.
Benefits from a little acid (a dash of Worcestershire sauce, or red wine vinegar), but very pleasant as is.
Makes one pot pie, also works with shortcrust top and bottom in standard pie form, but needs to be baked for twice as long if you do that.
Wasn't sure about the potatoes, they seem to come out either a bit raw or a bit disintegrated - probably needs to use Yukon golds instead of russet as it's too time sensitive otherwise.
Good recipe, simple, repeatable, tweakable and always a winner.
Daniela Apostol says
Thank you for your feedback I am glad you enjoyed it!