Tuesday, July 31, 2012

Beef Pot Pie

Last week, after going back and forth on how to use some leftover Spicy Shredded Beef, I decided to make my first Beef Pot Pie.  Some of you may remember that I made my first Chicken Pot Pie last winter.  Just like then, I asked for advice from my dear friend Lisa (from Extraordinary Life).

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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