Roast Beef Pot Pie Recipe

This cosy Roast Beef Pot Pie recipe is made with leftover beef, vegetables and rich gravy all encased in crisp golden pastry. It’s quick and easy to make, particularly if you use ready-made pastry – but feel free to use homemade pastry if you prefer.

Updated May 2026 with new tips and metric measurements in addition to imperial measurements.

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 are absolutely perfect. You can use leftover veggies and gravy as well. That said, if all you have is leftover roast beef, you can use fresh vegetables for this recipe.

Tips for Making This Recipe

If you prefer you can use homemade pastry instead of ready-made for this leftover roast beef recipe. You will need enough pastry for a double crust pie.

Or you can make the filling and just pop a piece of puff pastry on top. However my son says that this does not make a pie – just a stew with a lid. I have to agree, but I admit, it still tastes good.

Straggly ends of a roast are perfect for this easy beef pot pie recipe, but be sure to use nice pieces. Tough or gristly bits of beef will spoil your pie.

Like my Chicken and Vegetable Pot Pie, this recipe uses leftover meat and vegetables. If you use fresh vegetables for this recipe, be sure to slice them thinly so they cook quickly.

This recipe is best eaten all at once, on the day it is cooked. Reheating it may affect the quality and taste as you are already using leftovers to make it. If there are fewer people, you can always make a smaller pie, adjusting quantities accordingly.

This Roast Beef Pot Pie is proof that leftovers really can become something special. With rich gravy, beef, vegetables and crisp pastry, it is cosy comfort food at its best.

Roast Beef Pot Pie – Printable Recipe

Created by: April J Harris

Roast Beef Pot Pie

Course Main Dish

Cuisine British

Print

Pin

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

 

US CustomaryMetric

 

• 2 Jus-Rol Shortcrust ready-rolled pastry sheets, thawed if frozen Use homemade pastry if you prefer
• 2 generous tablespoons butter
• 1 red onion peeled and finely chopped
• 2 generous tablespoons plain flour
• ¾ cup beef stock
• ¾ cup milk you may need a little more or less
• 2 cups cold roast beef, shredded or chopped If you don't have enough, add more vegetables.
• 1½ cups cooked mixed vegetables such as carrots, peas and corn or use fresh vegetables if you prefer
• salt and pepper to taste
• 1 egg beaten (for glaze)

Instructions

• 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.

did you make this recipe?

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.

Share on Twitter Pin Recipe Share on Facebook