Rustic Beef Pot Pie

Rustic Beef Pot Pie

These easy beef pot pies are an excellent way to use leftover roast beef!  Great easy weeknight meal for a crisp fall evening.

Here’s a good way to use any leftover roast beef you have!

Of course they can be made starting with fresh meat.  Either way, it tastes fantastic.

I adapted this recipe from one I found for a chicken alfredo pie on the Betty Crocker site.  I had tons of mushrooms, a half a bag of frozen pearl onions and part of a london broil I had in the freezer that I wanted to use.

Great and easy fall meal

Substitute your favorite veggies in this if you don’t care for my combo.  Just make sure they are thawed if they are frozen and if you want to use potatoes, I’d recommend using canned or pre-cooked.

This is a wonderful meal served with a simple green salad and there’s something so provincial about it too.  It comes out looking very “unconstructed” which adds eye appeal–at least to me, but the best part of this is…it’s EASY!!  It’s a good meal for early fall, when there’s that crispness in the evening air. Comfort food at it’s best!

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Rustic Beef Pot Pie

These easy beef pot pies are an excellent way to use leftover roast beef!  Great easy weeknight meal for a crisp fall evening.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: beef, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: beef pot pie

Servings: 4

Calories: 771kcal

Author: Judith Hannemann

Ingredients

• 1 lb beef sirloin top round london broil, or leftover roast beef
• 2 cup thickly sliced fresh mushrooms
• 1 cup pearl onions
• 2 tbsp butter
• 1/2 tsp thyme
• 1/2 tsp pepper
• 1 1/2 cups beef brown gravy*
• 1 sheet frozen puff pastry thawed
• 1 egg beaten

Instructions

• *You can use either canned, jarred, homemade or the dry mix (made to directions)
• Preheat oven to 400 degrees F. Lightly spray or grease 4 large ramekins (9-10 oz volume).
• Unfold sheet of puff pastry and roll out to a 13-inch square. Cut the sheet into quarters. Lightly press 1 square of pastry into each ramekin, pressing up the sides. Let the corners hang over. Set aside.
• Cut steak into cubes about 1/2-3/4-inch. If using leftover beef, cut it the same way.
• Heat a large skillet over medium heat. Add butter to the pan and melt.
• Add the beef and brown. Add the mushrooms, onions, thyme and pepper. Saute for about 5 minutes. Stir in gravy.
• Divide steak/gravy mixture evenly between the 4 pastry-lined ramekins. Pull up the corners and pinch the points to almost seal. Brush the pastry corners with the beaten egg.
• Bake for 20-25 minutes or until the pastry is a deep golden brown.
• Serves 4

Nutrition

Serving: 1person | Calories: 771kcal | Carbohydrates: 30g | Protein: 46g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 178mg | Sodium: 343mg | Potassium: 826mg | Fiber: 2g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 6mg

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Rustic Beef Pot Pie

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