Mmm. One of my favorite things to do with leftover roast. Beef. Pot. Pie.
Here’s what you need:
1 – 1 1/2 cups roast (if you don’t have leftover roast, I suppose you could use ground beef)
1 cup diced potatoes (just use your leftovers)
1 cup peas and carrots
2 prepared pie crusts (the kind that come rolled up)
beef bouillon, milk, and cornstarch (to make some gravy)
Dissolve 3 bouillon cubes in 1/2 cup water. Bring to a simmer. Add 1 TBS cornstarch to 1 cup cold milk. Whisk milk mixture into boiling/simmering bouillon mixture. Whisk to prevent any lumps from forming. Add roast, potatoes, peas, and carrots. Heat through.
Grease a pie pan and unroll one pie crust onto bottom of pie pan. Pour the beef gravy mixture on top of the pie crust. Unroll a second pie crust on top and tuck the edges under. Cut a few slits on top of the pie crust to vent. Bake at 425* for 20 minutes.
* This serves about 5-6 people. If you have a bigger family, double the filling … the pie should be able to hold it.
When it comes out of the oven, just rub a little salted butter around on the crust. You’re going to love this one! YUM.