Quick Beef Pot Pie

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May 22, 2018

Turn leftover roast beef into an easy and delicious pot pie perfect for any weeknight meal. The puff pastry adds a flaky top layer to the rich beef filling. Customize to your liking by adding in any of your favourite vegetables. The ultimate comfort food dinner idea.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 6 servings


450 g rare to medium-rare Premium Oven Roast Beef (e.g. Strip Loin, Tenderloin, Rib Eye, Prime Rib), trimmed and cut into cubes (approx. 4 cups)

2 cups beef gravy

1 to 2 cups diced leftover cooked veggies or frozen mixed veggies, thawed

1 puff pastry block, thawed



1. In 9-inch deep dish pie plate, combine beef cubes, gravy and vegetables. Microwave briefly to just warm.

2. Roll out pastry block to ¼ inch thick; place on top of meat mixture. Cut ‘X’ in centre of pie crust. Brush pastry with cream.

3. Place on foil-lined baking sheet; bake in 450˚F oven for 15 to 20 minutes, until centre of pie is bubbling hot.


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