Leftover Steak Pot Pie With Vegetables

Name: Leftover Steak Pot Pie With Vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 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

A comforting beef pot pie, featuring onions, carrots, and peas, is an excellent method for utilizing leftover cooked beef.

⭐ 4.1 (54 reviews) Prep: 30 minCook: 45 minTotal: 75 minYields: 6 servings

Category Tags:

Entree Dinner

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 450 F.
Cook onion in butter in a medium saucepan until tender.
Stir in flour and salt, cooking for 2 minutes while constantly stirring.
Gradually add beef broth and continue stirring until the mixture is thick and bubbly.
Mix in the leftover beef, peas, carrots, and parsley, heating until warmed through; adjust seasonings as needed.
Pour the beef mixture into a 2-quart casserole dish.
Roll out pastry dough to extend about 1/2-inch beyond the dish's top, then place it over the hot beef mixture.
Cut several slits in the pastry for steam, fold the edge under, and crimp it around the dish.
Brush the pastry lightly with milk.
Bake for 20 to 25 minutes.

Nutritional Info (per serving)

Calories: 738 kcal

Carbohydrate: 43 g

Cholesterol: 131 mg

Fiber: 4 g

Protein: 37 g

Saturated Fat: 20 g

Sodium: 1045 mg

Sugar: 5 g

Fat: 46 g

Unsaturated Fat: 0 g