Roast Beef Pot Pie

This comforting Roast Beef Pot Pie is the perfect way to use up leftover roast beef or create a hearty meal from scratch. The dish features tender chunks of roast beef, savory vegetables, and a rich gravy, all encased in a flaky, golden-brown pie crust. The combination of flavors is deeply satisfying, making it an ideal choice for a cozy family dinner. Whether you’re enjoying it fresh out of the oven or reheating leftovers, this pot pie is sure to become a favorite in your household.

Ingredients:

• 2 cups cooked roast beef, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup beef broth
• 1 cup beef gravy (store-bought or homemade)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 package of refrigerated pie crusts (top and bottom)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, carrots, and celery, and continue to cook for another 5 minutes until the vegetables are tender.
3. Add the beef: Stir in the diced roast beef, peas, thyme, salt, and pepper. Sprinkle the flour over the mixture and stir to combine. Cook for 2 minutes to remove the raw flour taste.
4. Make the gravy: Slowly add the beef broth and gravy, stirring constantly to avoid lumps. Add the Worcestershire sauce and continue to cook until the mixture thickens, about 5 minutes. Remove from heat and let cool slightly.
5. Assemble the pie: Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the beef and vegetable mixture into the crust. Cover with the second pie crust, sealing the edges by crimping with a fork. Cut a few small slits in the top to allow steam to escape.
6. Egg wash: Brush the top of the pie with the beaten egg to ensure a golden, glossy finish.
7. Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool and serve: Allow the pie to cool for about 10 minutes before slicing and serving.

Enjoy this Roast Beef Pot Pie with a side salad or steamed vegetables for a complete and satisfying meal!