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    You are in: Home / Recipes / Leftover Beef & Tater Pot Pie Recipe
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    Leftover Beef & Tater Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Bergy's Note:

    This is great for using up leftovers. It is easy & quick to prepare. Use left over veggies in it too if you have them - Use your imagination. This was originally a Campbell Soup recipe Tweeked a few times by me. Just came across it in a drawer I haven't made it for a while. Hope you enjoy it Good served with a green salad

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    Units: US | Metric

    • 473.18 ml potatoes, cooked & diced
    • 283.49 g package frozen mixed vegetables, thawed
    • 473.18 ml beef, cooked, diced
    • 2 garlic cloves, finely minced
    • 1 jalapeno, finely diced
    • 283.49 g cream of mushroom soup
    • 78.07 ml water
    • 7.39 ml Worcestershire sauce
    • 4.92 ml dried thyme
    • 1 prepared pie crust, thawed (One crust)


    1. 1
      Lightly grease a 9" pie plate and place the beef, potatoes& veggies in it, mix them so they are evenly distributed.
    2. 2
      Mix the soup, garlic, pepper, worchestershire& thyme&.
    3. 3
      pour over the beef mixture.
    4. 4
      Place the pie crust over top, pinch the crust around the edges cut 2 slits in the top& bake in 400F oven for 35 minutes or until the crust is golden and it is heated through.

    Ratings & Reviews:

    • on December 27, 2007


      I liked the recipe - easy to make and the family enjoyed something new and different. Next time I make it, I will change it up a bit and make it with more of a "beef" sauce instead of the cream of mushroom/worcestershire sauce.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2006


      This is soooooo good! I did make a couple little changes, though. First, I started with the pie pan, but it just looked like too much "stuff", so I put it in a 12X9 pan. I'd rather clean a dish than an oven! I just trimmmed the crust and put the trimmings on the ends where there was none. Next time, I'll add just a smidge more water to make more gravy (part of which could have been the pan size change). This is really great, because I have a rolled sandwich recipe that uses half of the packaged pie crust, so this is a GREAT non-dessert thing to do with the other half. Thanks so much! Oooh! And I also used frozen O'Brien style hashbrowns instead of the cooked potatoes, and one drained can of mixed veggies. And doubled the jalapeno and garlic since we're such BIG fans of both.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2006


      A nice tasty meal. We had a lot of left over corn beef so this was perfect. It was quick to put togeather and the family enjoyed. Thanks for sharing Bergy.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Leftover Beef & Tater Pot Pie

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 478.4
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 5.7 g
    Cholesterol 65.7 mg
    Sodium 788.8 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 5.3 g
    Sugars 3.3 g
    Protein 31.8 g

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