This is a great use for leftover beef. I didn't have tomatoe paste, so used 2T ketchup instead. I also used stock + worcestershire. It was very good!
Sorry to be the loner here, but ours was waaaay too peppery. I questioned the teaspoon of red pepper flakes and should have gone with my gut and backed way off for our tastes. The method and ingredients were otherwise great and I would be willing to try again, but without the pepper.
Hubby made this, and gave it a rare 5 star rating. We used consumme, fresh beef and omitted the butter (the juices from the beef were sufficient and added deeper flavor). We took this to a Christmas pie party and there were no leftovers!
This was a great way to use up some left over BBQ steak that my husband made. I liked the flavours while i was cooking it but the overall finished product was just ok. It wasnt bad and i may make it again but i didnt love it.
Delicious and, as at least one other reviewer has noted already, adaptable recipe. I made this using the pastry from Tender Beef Pot Pie W/Thyme and Pepper Pastry. For the veggies, I subbed 2 medium sweet potatoes for the potatoes and carrots, a red bell pepper for one of the onions and one of the celery ribs, omitted the mushrooms and added half of a small head of cabbage. I then prepared pretty much as directed, sauteeing the cabbage separately for about five minutes before adding it along with the garlic in step five.
I made this to use some leftover Deer Roast Marinade. I used beef broth/worcestershire and cooked 2 fresh potatoes to combine with the leftover potatoes from the roast. I was even able to use some leftover pie crust! I omitted the thyme because my husband doesn't like it, but there was still plenty of flavor. I used two cans of mushrooms - each was 4 oz. drained weight. I think I might freeze the rest of my leftover meat and make this pot pie again in a couple of weeks. I'll just have to make a pie crust next time.
Wow! I saw Kittencal's name in the title and didn't even bother with reading the reviews, I knew it would be ausome. I was right. I used this recipe for some leftover venison tenderloin that I had made. I did not have any leftover gravy, but I had bought some canned beef gravy and used it. The boughten gravy was a little bland so I used the worshteshire too. After 5 min of simmering I tasted it and HOLY CRAP, it almost got eaten right then and there. It was so good!!!! I had a really hard time waiting the rest of the 15 min before I put it in the oven. I used home canned carrots and potatos with the filling. The only change I made was to use mashed potatos instead of a pie crust. This probably actually makes this a cottage pie instead of a pot pie, but I had left over mashed potatos and didn't want to waste them. This is so good and I will use it for all my left over beef and venison from now on. Thanks so much again Kittencal!!!!
This should have WAY more ratings! It's fantastic! Thanks so much for an excellent recipe! Added some sauteed peppers, a can of green beans and minced garlic, it was love at first try! The family gave it high reviews as well!
Excellent and adaptable recipe! I made this without onion, since I'm out, but added garlic. I also subbed canned carrots, and added corn. No mushrooms since DH is picky. (This is the adaptable part.) The directions were fantastic and right on. The only change I would have made would have been to boil the potatoes while the rest of the mix was simmering. This was awesome, and I will definitely make it again. Thank you for posting!
Divine, delish, delectable! Excellent recipe! So flavourful, Kittencal. I already had the leftover roast and gravy in the freezer. It's wet, windy and cold downunder just now and meat pies are a real aussie staple, so I turned to the zaar for inspiration and was not disappointed. The only change I made was to add 2 cups diced parsnip-- they hold their shape so nicely, and one cup frozen peas to round out the daily veg quota. Also used fresh mushrooms. The recipe made 3 12"sq pies, one to eat and 2 to freeze for later. I used frozen shortcrust pastry, top only (I was always told that's why they call it pot pie...). Thanks for another great recipe-- one to make often. Much appreciated!