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Kittencal's Beef Pot Pie

By Kittencalskitchen on January 12, 2006

13 Reviews
  • timer
  • Prep Time: 25 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4-6

About This Recipe

"I always make this pot pie with the left over gravy from my blade pot roast (Kittencal's Beef Pot Roast #2) if I don't have 2 cups I add in some consomme or beef broth to make up the 2 cups, but you can use any leftover gravy recipe or just use canned consomme or beef broth, but I have to say it's much better using gravy --- this can also be made using a double pastry but I don't bother with that it's just as good, and easier using just one pastry top --- make certain to simmer all the sauce with the cooked beef on top of the stove for about 15-20 minutes, this will improve and intensify the filling mixture --- do not season with salt until just before ready to transfer into the pie dish or casserole, trust me the beef filling is so good you may find that you will have it half eaten before you even get a chance to bake it in the crust and it's also wonderful topped on baked puff pastry shells too --- please do not omit the potatoes and carrots, they add so much to this pot pie --- you will love this!"

Ingredients

    • 1 unbaked pie pastry ( large enough to fit a 10-inch deep-dish pie plate or to fit top of a small casserole dish)
    • 1/3 cup butter
    • 2 large onions, chopped
    • 2 medium celery ribs, coarsely chopped
    • 3 large garlic cloves, minced
    • 1 tablespoon tomato paste
    • 1 teaspoon dried chili pepper flakes, add them in for heat (optional)
    • 2 teaspoons dried thyme ( rubbed between fingers to release flavors)
    • 1/4 cup flour
    • 2 cups leftover beef gravy ( or use 2 cups beef consomme or beef broth)
    • 2 tablespoons Worcestershire sauce ( use only if using beef broth)
    • 3 cups cooked beef, cut into small cubes ( use leftover steak or roast, can use more or less)
    • 4 small potatoes, peeled ( cut into 1/2-inch cubes, or a bit larger, can use less potatoes)
    • 2 carrots, peeled ( cut into about 1/4-inch cubes or a little larger)
    • 1 (10 ounce) cans sliced mushrooms, well drained
    • salt & freshly ground black pepper ( to taste)

Directions

  1. Preheat oven to 375 degrees F.
  2. Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
  3. In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
  4. Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
  5. Add in garlic and cook 2 minutes.
  6. Stir in the tomato paste for 1 minute.
  7. Stir in flour, then whisk for 1 minute.
  8. Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
  9. Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
  10. Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
  11. Add in the cooked potatoes and carrots; mix to combine.
  12. Season with salt if needed.
  13. Pour the mixture into deep-dish pie plate or casserole dish.
  14. Top with pie pastry, leaving about 1-1/2 inches all around the dish.
  15. Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
  16. Place on a baking sheet to catch any spills.
  17. Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
  18. Delicious!
Page 2 of 2 Kittencal's Beef Pot Pie (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (383 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 661.2
 
Calories from Fat 303
45%
Amount Per Serving
%
Total Fat 33.7g
51%
Saturated Fat 14.9g
74%
Cholesterol 44.1mg
14%
Sugars 9.4 g
Sodium 1190.9mg
49%
Total Carbohydrate 78.3g
26%
Dietary Fiber 9.7g
38%
Sugars 9.4 g
37%
Protein 15.3g
30%

Reviews

  • "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!"

    By Chef #725332 on January 18, 2010 | 1033552

  • "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!"

    By Mgnbos on April 07, 2012 | 1299124

  • "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."

    By greeneyedchicken on March 19, 2010 | 1071081

  • "Delicious and, as at least one other reviewer has noted already, adaptable recipe. I made this using the pastry from Recipe #168103. 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."

    By Chef Jean Louise on February 04, 2010 | 1046957

  • "I made this to use some leftover Recipe #139286. 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."

    By evewitch on December 06, 2009 | 1002454

  • "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!!!!"

    By Missouri Mom on November 28, 2009 | 998117

  • "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!"

    By TSwearingen on November 12, 2009 | 988198

  • "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!"

    By Amanda Beth on September 06, 2009 | 939956

  • "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!"

    By taxingwoman on June 30, 2009 | 897606

  • "Kittencal this is a great recipe! I used this used left overs from recipe #335131. Delicious! I used a casserole pie plate and did use a bottom and top pie crust (recipe #66929) Definitely a recipe I will use any time I have leftover roast beef! Thanks again for another great dinner!!!"

    By kittycatmom on February 09, 2009 | 806620

  • "This was so good! I only used one celery stalk, we are not huge fans of celery, otherwise followed as written and it was VERY good, a nice way to use that leftover prime rib. Thanks so much for the recipe Kitten, don't know what I would do without you and your recipes!"

    By ~Robyn~ on December 29, 2007 | 543853

  • "Hi Kitten, I just made this and it's so good. Well actually the filling is good.It's in the freezer and that will be one of my meals for that week.Thanks for posting;I'm sure this is going to be a great meal. Rita"

    By Sage on November 20, 2006 | 336961

  • "This was a great recipe for using up left-over roast beef. l was in a hurry so l didn't let it simmer as long as l should and l only added one can of broth instead of 2 cups. My whole family loved it!!! Thanks"

    By Stingwray on September 11, 2006 | 311211
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