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Roast Beef Pot Pie
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5 from 1 vote

Roast Beef Pot Pie

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author April J Harris

Ingredients

  • 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
  • cups cooked mixed vegetables such as carrots, peas and corn
  • 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.
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