Beef Pot Pie
Submitted by Specialangel0315
Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.
YIELD
1 PiePREP
15 minCOOK
1 hrsREADY
1 hrsGot leftover pot roast sitting in the fridge? This is what you do with it.
Chunks of tender beef get tossed with crispy bacon, sauteed mushrooms, boiled red potatoes, and sweet peas, all bound together in a buttery roux-thickened gravy.
The secret weapon here is chopped dill pickle and fresh dill weed, which cut through the richness and give the whole thing a bright, tangy backbone you will not stop thinking about.
Pour it all into a baking dish, drape pastry over the top, and bake until the crust puffs up golden and the filling bubbles around the edges.
Kitchen Tips
- Any leftover braised or roasted beef works here. Chuck roast, brisket, or even slow cooker beef will do the job.
- Make the roux by cooking flour in butter for a full minute before adding broth. This gets rid of the raw flour taste.
- Cut steam vents in the pastry top. Without them, the crust gets soggy from trapped moisture.
- If you do not have pie dough on hand, puff pastry from the freezer section makes a quick and impressive substitute.
Ingredients
Directions
In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later.
In remaining fat in skillet (add some oil if not enough) add onions and sauté for 5 minutes or until tender.
Add garlic and mushrooms and continue to sauté a couple of minutes or until cooked through.
Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl.
Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux.
Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened.
Add dill weed and pickle and adjust the seasoning. Preheat oven to 475 degrees.
Pour sauce over the beef, peas, etc. and season to taste with salt and pepper.
Pour the mixture in a quartsize, 2 inch deep round baking dish .
Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape.
Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375℉ (190℃) and bake for 15 minutes more or until crust is golden and the filling is hot.
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