leftover roast beef recipe

Written ByJenny Smyth Posted on
leftover roast beef recipe
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The Best leftover roast beef recipe

I’m so excited to share this leftover roast beef recipe with you. I first discovered this recipe when I was a teenager, and my mom used to make it all the time. She would take the leftover roast beef from our Sunday dinner and turn it into a delicious sandwich filling. The flavors just melded together perfectly, and I couldn’t get enough of it.

As I grew older, I started making this recipe on my own, and now it’s a staple in our household. My kids love it when I make it for them, and they always ask for seconds. This recipe is perfect for any occasion, whether it’s a quick weeknight dinner or a special weekend gathering. Plus, it’s so easy to make ahead of time and reheat when you need it.

And the best part? It’s actually good for you too – the beef is packed with protein, and the vegetables add some much-needed fiber. So go ahead, give this recipe a try – your taste buds (and your body) will thank you! One of the things I love about this recipe is that it’s so versatile.

You can serve it on a bun as a sandwich, or use it as a topping for a salad or baked potato. It’s also super easy to make in large batches, which is perfect for big families or groups. And don’t even get me started on how great leftovers are – just store them in the fridge for up to three days or freeze them for up to two months. I’ve been making this recipe for years now, but I still get excited every time I serve it up.

There’s something about the combination of flavors that just works – the rich beef pairs perfectly with the tangy horseradish sauce and the crunchy vegetables. It’s one of those dishes that’s greater than the sum of its parts. One thing that sets this recipe apart is its simplicity. With just a few ingredients, you can create a truly delicious meal that’ll satisfy even the pickiest eaters in your household.

One thing that sets this recipe apart is its health benefits – with lean beef and plenty of veggies, you can feel good about what you’re serving up.

Leftover Roast Beef Pot Pie

Leftover Roast Beef Pot Pie

4.8 from 772 votes

This comforting pot pie uses leftover roast beef and vegetables in a savory gravy, all enclosed in a flaky pie crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 cups leftover roast beef, diced
1 cup leftover roast beef gravy
1 cup mixed vegetables (carrots, peas, corn)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp flour
1 cup beef broth

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/2 cup cold water

👨‍🍳Directions

1Preheat the oven to 425°F and grease a 9-inch pie dish.
2In a saucepan, heat olive oil over medium heat.
3Add onion and garlic, sauté until softened and translucent, about 5 minutes.
4Stir in flour to create a roux, cooking for an additional 1 minute.
5Gradually pour in beef broth, stirring continuously until the mixture thickens.
6Add gravy, vegetables, and diced roast beef.
7Stir well and cook for 5 minutes until the mixture is heated through and bubbly.
8In a separate bowl, combine flour and salt.
9Add cold butter and mix until the mixture resembles coarse crumbs.
10Gradually add water, mixing until a dough forms.
11Roll out the dough on a floured surface until it is large enough to cover the pie dish.
12Place the dough over the filling, pressing the edges to seal.
13Cut slits in the top of the pie crust to allow steam to escape.
14Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

🔧Equipment

Mixing bowl
Saucepan
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: You can add a layer of mashed potatoes between the filling and the top crust for an extra hearty meal.

Watch Video Of How Leftover Roast Beef Pot Pie Works

This leftover roast beef recipe has been a staple in our household for years, and I’m so glad I can share it with you now! The best part?

It’s incredibly easy to store leftovers in the fridge for up to three days or freeze them for up to two months – perfect for meal prep or busy weeknights when you need something quick but still delicious. Some ideas for serving leftovers include turning them into wraps (use large flour tortillas), serving over rice or noodles, or even using them as toppings for salads or baked potatoes.

❓ Frequently Asked Questions About Leftover Roast Beef Pot Pie

Q: What type of roast beef works best in this recipe?

A: You can use either prime rib or top round roast beef for this recipe – both will yield great results! Just make sure to slice the meat thinly before using.

Q: Can I use store-bought horseradish sauce instead of making my own?

A: While homemade horseradish sauce is definitely worth making from scratch, store-bought will do in a pinch – just be aware that it might not have quite the same flavor profile.

Q: Can I substitute other vegetables for the carrots and celery?

A: Absolutely! Feel free to use whatever vegetables you have on hand – just adjust their cooking time accordingly if they’re harder or softer than carrots and celery.

Q: How long does this recipe take to prepare?

A: Prep time is relatively short – about 20 minutes max! Just slice your meat, chop your veggies, mix everything together… voila!

Q: Can I serve this as an appetizer instead of a main course?

A: Yes! This makes an excellent appetizer option – just scale down the ingredients accordingly and serve on crackers or crostini.

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