Her suggestion? Follow the same basic recipe that I used for Chicken Pot Pie, but trade out the chicken and chicken broth for the shredded beef and beef broth. The result? Mmmmmm!
I already LOVE the Spicy Shredded Beef recipe from Cutting Back Kitchen! In fact, we enjoyed it twice this summer already! Now, I'm looking forward to preparing it again so that I can make this pot pie with the leftovers again! I'll be keeping a look out for a sale on roasts!
Beef Pot Pie
- 2 large potatoes, diced
- 1 large stalk celery, diced
- 1 small onion, diced
- 1/3 c. butter
- 1/4 c. flour
- 2 c. beef broth
- 1 c. milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 c. frozen mixed vegetables, thawed
- 1.5 - 2 c. pre-cooked shredded beef
- pie crust (I doubled this recipe)
- Preheat oven to 400 degrees.
- Cook potatoes, onions and celery in a large pot of water, until potatoes are tender. Drain, set aside.
- Melt butter in the same pot used to cook the potatoes, onions and celery. Add flour, milk and broth, stirring constantly until thick and bubbly.
- Stir in salt, pepper, shredded beef and vegetables.
- Cook until heated through.
- Pour into a 2 quart casserole dish.
- Top with pie crust. Cut slits in the pastry to allow steam to escape.
- Bake in oven for 20-25 minutes or until crust is golden brown and filling is thick and bubbly.
Mmmm! So good!
Sure, this definitely isn't a traditional summer meal, but it was a great way to stretch that leftover shredded beef! I love frugal meals like this one and now after this tease, I'm really starting to crave soups, stews and pot pies! Can't wait to make this again!
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