We often have a big roast on a Sunday night. You know, a traditional roast with all the yummy sides…. crispy potatoes, roast pumpkin, carrot, peas and gravy. It’s the best! There really is nothing better than a good old roast. But if you’re anything like me, you usually cook a massive roast and then end up with heaps of leftovers. Like a ridiculously huge amount of leftovers. And what on earth do you do with them all? You certainly don’t want them to go to waste, but you don’t really feel like eating another plate of roast meat and veg the following night. Well, these Leftover Roast Beef Pot Pies are the answer! They’re quick, delicious and the perfect way to use up any leftovers.
I like to make these into individual pot pies because they’re so quick to cook, but you could easily make one large pie if you prefer.
To make the pot pies, you simply brown a sliced onion in a frying pan and add in a little garlic for a flavour boost. Pop in some diced leftover beef roast and a chopped carrot. If you have any leftover roast vegetables, chop them into chunks and toss them into the frying pan too. To make a beautiful rich sauce, mix gravy powder with water, tomato sauce and worcestershire sauce and add to the frying pan. Add in some frozen peas and corn. Heat until the sauce has thickened.
Spoon the mixture into lightly greased ramekins and top with a circle of puff pastry (use the bottom of the ramekin as a template for cutting the circles). Brush a whisked egg over the top and bake in a 200 degree oven (180 if fan-forced) for 20 minutes or until the pastry is puffed and golden. Serve immediately.
These really are the most delicious little things and are always a winner with the family. There’s no yummier way to use up your leftover roast beef!
400g leftover roast beef, diced
1 brown onion, thinly sliced
1 tbs olive oil
1 tsp minced garlic
1 carrot, diced
1 cup leftover roast vegetables, diced (optional)
1 cup frozen peas and corn
1/4 cup gravy powder
1 cup water
2 tbs tomato sauce
1 tbs worcestershire sauce
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1. Preheat oven to 200 degrees celsius (180 if using fan forced).
2. Brown a sliced onion in a frying pan with the olive oil.
3. Add in a little garlic and stir until fragrant.
4. Add the diced leftover beef roast, chopped carrot and diced roast vegetables (optional).
5. In a jug, mix together the gravy, water, tomato sauce and worcestershire sauce.
6. Add the sauce to the frying pan.
7. Add in the frozen peas and corn.
8. Heat until the sauce has thickened.
9. Spoon the mixture into 4 lightly greased ramekins and top with a circle of puff pastry (use the bottom of the ramekin as a template for cutting the circles).
10. Brush a whisked egg over the top and bake in a 200 degree oven (180 if fan-forced) for 20 minutes or until the pastry is puffed and golden.
11. Serve immediately.