Leftover Roast Beef Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Chilling Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
594 kcal
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Course
Main Course
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Cuisine
International
Leftover Roast Beef Pie
Description
This recipe begins by sautéing mushrooms, green onions, and garlic in butter and olive oil until golden. Potatoes, frozen mixed vegetables, and leftover cubed roast beef are added, then simmered in beef stock until the vegetables are tender. Cornflour mixed with milk is stirred in to thicken the sauce, which is seasoned with salt and black pepper.
Once the filling cools, it is transferred to an oven-proof dish lined with a ready-rolled puff pastry lid brushed with beaten egg for a glossy finish. Slits are cut in the pastry lid to release steam during baking. The pie bakes at 180°C (350°F) until the pastry is golden and flaky, encasing the rich beef and vegetable stew inside.
This pie serves as a comforting way to repurpose leftover roast beef, producing a filling meal suitable for colder days. It has a layered texture from the tender filling and crisp pastry. It can be served hot as a main course, paired with simple sides or salad for balance.
Ingredients
- 1 puff pastry sheet ready-rolled
- 1 cup beef leftover, cubed
- 2 cups white mushroom chopped
- 2 green onion chopped
- 3 garlic cloves, peeled and chopped
- 1 cup mixed frozen vegetables
- 2 potato
- 2 cups beef stock or broth
- 2 tablespoon cornflour (corn starch)
- 2 tablespoon milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 butter knob
- 1 egg for brushing the pastry
Instructions
- Melt the butter, add the oil, then in go the mushrooms, spring onions and garlic.
- Gently fry until the mushrooms are a golden brown colour.
- Peel and chop the potatoes, and add them to the pan together with the frozen veggies and beef.
- Pour in the stock, and leave to cook for 15 minutes or until the veggies are tender.
- Mix the cornflour with milk to get a lump-free liquid, then add it to the filling to get a thicker sauce.
- Season with salt and pepper, take it off the heat and leave to cool completely.
- Transfer the filling to an oven-proof dish, and brush the edges with beaten egg.
- Cut the puff pastry to make a lid for the dish - it all depends on the size of your dish.
- Brush with more beaten egg, and use a sharp knife to make a few cuts in the pastry to allow the steam to escape.
- Bake at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until golden and flaky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 749mg | 31% |
| Potassium | 698mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2390IU | 48% |
| Vitamin C | 8mg | 9% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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