There is nothing more comforting than a delicious pot pie and this roast beef pot pie really does fit the bill. The tender pieces of roast beef enrobed in creamy beefy gravy and encased in lovely light pastry are irresistible. The best bit? My roast beef pot pie is quick and easy to put together, meaning it’s comfort food for the cook as well as for your family!
One of my favourite things about this delicious roast beef pot pie is that it’s the perfect way to use up those last ends of a roast. The pieces don’t have to be a uniform size so straggly ends (as long as they are still tender pieces) are absolutely perfect. You can also use leftover veggies as well. In short, it’s a great way to love your leftovers!
Since my review of Jus Rol ready rolled pastry sheets I’ve become a bit of a fan. I mean, I do make pastry from scratch, but who has time for that on a busy weeknight? Jus Rol is the perfect short cut for those times when you simply don’t have the bandwidth to be cutting flour into shortening and rolling out pastry.
So, without further ado, here’s my latest kitchen creation, a real favourite amongst family and friends alike. My Roast Beef Pot Pie recipe is so tasty, it will make you look forward to leftovers!
Roast Beef Pot Pie – Printable Recipe
Roast Beef Pot Pie
- 2 Jus-Rol Shortcrust ready-rolled pastry sheets thawed if frozen
- 2 generous tablespoons butter
- 1 red onion peeled and finely chopped
- 2 generous tablespoons plain flour
- ¾ cup beef stock
- about ¾ cup milk you may need a little more or less
- 2 cups cold roast beef shredded or chopped
- 1½ cups cooked mixed vegetables such as carrots, peas and corn
- salt and pepper to taste
- 1 egg beaten (for glaze)
- Bring the pastry to room temperature as directed on the package.
- Meanwhile, preheat the oven to 375°F (190°C or 180°C for a fan oven).
- Place a baking sheet in the oven to preheat as well.
- Melt the butter in a large frying pan over medium heat.
- Sauté the onion for about five minutes or until it just begins to soften.
- Sprinkle the flour over top of the onion and cook for a minute or two.
- Gradually add the beef stock, stirring after each addition until the mixture begins to thicken.
- Add half a cup of the milk in the same way.
- Stir in the shredded roast beef and vegetables.
- Add enough of the remaining milk to make a thick, creamy filling.
- Season with salt and pepper, tasting as you go.
- Remove the filling mixture from the heat.
- Carefully unroll one of the pastry sheets over a medium pie dish, ensuring the paper is uppermost so that it can be removed once the pastry is in the pie dish. Remove the paper.
- Gently press the pastry into the tin and around the rim.
- Prick the pastry several times with a fork.
- Brush the rim of the pastry with the beaten egg.
- Spoon the beef and vegetable mixture into the pie dish.
- Unroll the second piece of pastry over the filling, ensuring the paper is uppermost. Remove the paper.
- Press the edges of the pie on the rim together to seal.
- Use a sharp knife to trim the pastry around the edge of the tin.
- Make a slit in the top of the pie with a knife for steam to escape.
- Use your fingers to crimp the edge of the pie or press the edges together with a fork.
- Brush the top of the pie with beaten egg.
- Place the pie dish on the preheated baking sheet.
- Bake for 20 to 25 minutes or until the pastry is crisp and golden.
- Serve hot.
If you enjoyed this post you may also like Chicken and Vegetable Pot Pie.