Cooking On A Budget: Potato Crusted Beef Pie

Sunday, December 28, 2014

Potato Crusted Beef Pie


The day after we devoured some of the scrumptious spoon roast I decided to take some of the end pieces which were more to medium well and medium and make a lunch for my husband and me. This left over make over meal is a cross between a pot pie and shepherd's pie and tastes splendid!

Any tender beef you have left over would work well. Use prime rib, pot roasted beef or any nice regular roast beef like a top sirloin in the dish. It's important that you have some good gravy on hand. I used the home made gravy and left over mashed potatoes to create this along with some frozen peas and carrot combination that were on hand, and of course the beef. It's simple, easy and is ready in about 45 minutes start to finish!

The entire family will love this and if you have guests staying over the holidays this isn't a shabby meal to present. I used small oven proof bowls that come with lids to create this. You can make it casserole style as well. If you don't have left over mashed potatoes enough to stretch, make some fresh. I put a little too much butter over the top of our individual bowls so my suggestion is to melt it in a Pyrex measuring cup so you can adjust the flow.

In this recipe I used a liquid measuring cups not dry measure.
  • 3 cups of beef - cut into cubes
  • 1 cup frozen peas and carrots
  • 1 cup pre-made gravy
  • 3 cups left-over mashed potatoes
  • 1/4 cup or so melted butter
  1. First cut your beef into bite sized pieces and remove any gristle or fat. Add the beef to a large bowl.
  2. Microwave the gravy for a couple of minutes to loosen it up if necessary or do it on top of the stove.
  3. Add the gravy to the beef along with the frozen vegetables and mix well.
  4. Pour that mixture into your baking dish and top with an even layer of mashed potatoes.
  5. Melt some butter and sprinkle over the top.
  6. Bake in a 350° oven for about 30 minutes until the top is golden brown. Use the broiler to finish browning in the last five minutes if need be to get a nice golden crust.

This simple and easy dish was really good and I would not hesitate to make it again and again with left over beef. Do the same with left over chicken too. I used the peas and carrots as that is typically what is in a pot pie and what I had on hand, but feel free to experiment with other vegetables.

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