Using the leftover beef roast makes the filling for these hearty pot pies fantastic. Use half of the filling in the pot pies and the other half as the base for the soup recipe that follows.
- 3 T. olive oil
- 2 cloves garlic, minced
- 1 1/2 c. sliced carrots
- 1 c. diced onions
- 1 red bell pepper, diced
- Reserved beef roast from previous recipe, cubed into 1" cubes
- 1 large tomato, diced
- 1 c. frozen peas
- 1 c. beef broth
- 1/2 c. potato flakes
- Pastry crust for topping (choose your favorite recipe)
Preheat the oven to 350 degrees.
In a large saucepan, heat the olive oil over medium heat. Add the garlic, carrots, onions and pepper. Sauté for about 5 minutes or until the vegetables are tender, but not browned. Add the beef roast, tomato and peas. Cook an additional 2-3 minutes to heat through. Add the beef broth and potato flakes. Remove the saucepan from the heat and mix until the mixture is thickened.
Reserve half of the filling for the following recipe. Split the remaining filling among two small ovenproof dishes.
Roll out your chosen pastry crust to 1/4" thick. Using a pizza cutter, cut out the crust to fit each of the ovenproof dishes. Place the crust over the filling and pinch to the sides of the dishes. Bake the pot pies for 25-30 minutes or until the crust is golden.
- Yields: 2 servings
- Preparation Time: 45 minutes