READY IN 1 hr

Beef Pot Pie II

Read Reviews (17)

"This recipe is great for leftover beef roast! Mmm, beefy!" — teppij

Directions

Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
Bake in preheated oven 25 to 30 minutes, until crust is golden.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jan 31, 2007

So savory and yummy! Where I live I can not obtain beau monde seasoning, so I used thyme instead, per another reviewer's suggestion. I cubed last night's roast, along with the left-over carrots, onions and potatoes from the pot. I made a nice amount of home made gravy, which is so superior to store-bought and so easy as well. Mixed all and covered with the batter for a home made biscuit mix (can be found easily on-line or on this site). Lovely, and fills a huge casserole..Quite a comfort dish and great served with green beans and a jello salad.

—hisdrinkoffering

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Most Helpful Critical Review

Sep 19, 2003

Tasted like the inside of a low priced frozen pot pie. My preference is quick but tastes like you spent a lot of time. Try it if you like the frozen!

—LAMPBER

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22 Ratings

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Nov 29, 2005

Very delicious! Instead of using canned gravy as called for, I would really recommend making gravy from scratch (this site has that recipe, too!) - it doesn't take any more time (you can work on the gravy while the potatoes and carrots are cooking) and makes a HUGE difference (as in, "tastes like frozen" versus "can I have seconds, Mom?") Also, I subsituted thyme for the Beau Monde. An excellent chilly night/comfort food dinner that stuck to my family's ribs!

—JGUNN1

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Nov 07, 2005

I made this for lunch today. It went together quickly, and the first thing my husband said was MMMM! He really enjoyed it. Maybe the other reviewer used a poor grade of gravy or meat. I used Heinz gravy (substituted mushroom because that's what I had on hand) and I used chopped up left over prime rib. Also I added garlic and sauteed it with the onions before combining. Anyway, I thought this was a tasty dish!

—Pepper

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Sep 21, 2006

I made a few changes to the recipe but we really liked it! I used leftover roast and gravy and added, in addition to the carrots and potatoes, a clove of garlic, 1 cup sliced mushrooms, 1/2 cup diced celery and 1/2 cup frozen peas along with a teaspoon of worchestershire sauce. Didn't have jarred beef gravy so added a packet of dry gravy mix to the gravy I had leftover. Omitted the Beau Monde seasoning because I didn't have any. Only problem I had was that by the time I added all the extra veggies I had enough to serve about 10 so doubled the topping. We have lots of leftovers but it was delicious and really very easy! A great way to use up the leftover roast. My husband called it beef stew with a crust! Will definitely make again!

—COGRANDMA4

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Apr 05, 2006

I made our family's German/Austrian recipe for Rouladen Sunday evening and was wondering what I could do with the four leftover rolls I had. This was the perfect solution! I just sliced those babies up, used whatever gravy I had left and added a can of mushroom soup, along with all the vegies suggested the recipe. Instead of placing the mixture in a pie crust, I served this in individual French onion soup crocks and topped with a Bisquik crust. Twenty minutes in the oven and we were good to go. Thanks so much Steph!!

—LINDA MCLEAN

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Nov 06, 2007

Delicious way to turn leftover roast beef into another meal. Husband and 2 year old loved it too. Added corn as I had it leftover, didn't have beau monde like I thought I did so used a garlic and herb seasoning. Also used half homemade gravy and half jar. Underside of crust in middle didn't cook all the way after 25 min so put in for another 5.

—heidird

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Feb 14, 2011

I had to omit the beau monde seasoning on the fact that i could not locate it. other than that it was delliciuos.i did notice the picture indicates that corn is added to this. I think next time I will add a bag of mixed vegetables.

—bobzee

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Nutrition

Calories
456 kcal
23%

Carbohydrates
42.6 g
14%

Cholesterol
96 mg
32%

Fat
20.5 g
32%

Fiber
2.5 g
10%

Protein
23.5 g
47%

Sodium
1435 mg
57%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef Pot Pie II

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 456
** Calories from Fat: 184

% Daily Value *
** Total Fat 20.5g 32 %
** Saturated Fat 6.7g 33 %
** Cholesterol 96mg 32 %
** Sodium 1435mg 57 %
** Potassium 351mg 10 %
** Total Carbohydrates 42.6g 14 %
** Dietary Fiber 2.5g 10 %
** Protein 23.5g 47 %
** Sugars 8.8g
** Vitamin A 66 %
** Vitamin C 3 %
** Calcium 12 %
** Iron 25 %
** Thiamin 23 %
** Niacin 47 %
** Vitamin B6 17 %
** Magnesium 9 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.