Beef Pot Pie

December 19, 2012 at 6:29 pm | Posted in My Own Creation, One-Dish Meal, Uncategorized | Leave a comment

I purposely used a nice, big chuck roast the other day when I prepared Mississippi Roast. Tonight, the leftovers became a Beef Pot Pie. Everyone had seconds.

Ingredients and Directions:

1 package of Pepperidge Farm Puff Pastry

The package of Pastry states that it needs to thaw 40 minutes at room temperature.  I let mine thaw overnight in the refrigerator; it was easy to work with.

1 potato, peeled and diced

1/4 cup total of frozen veggies

1/2 pound leftover roast beef

1 jar Heinz Savory Beef Gravy

Preheat oven to 350 degrees F

Drape one puff pastry over the pie pan.  I used an 8-inch Pampered Chef pan.  Pinch seams together and then prick holes on crust with fork.

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Pop into oven for 20 minutes.

Put potato pieces into small pot and cover with water; boil for 15 minutes.  No need to cover them or salt them; the meat is already seasoned.beef pot pie 002

Drain potatoes and mix with other veggies.  Today there were green beans and corn in the freezer available, so that’s what got tossed in.

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Dice up roast into bite-sized pieces.

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Mix with veggies and jar of gravy.

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When you remove the pie crust, you might need to prick it a bit more.  Mine was nice and puffy!  It looked like a pillow.

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Gently pour in meat and gravy and veggie mixture.

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Spread out other puff pastry piece and prick it all over, then gently lay it on top of pie.  Seal edges.

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Put into oven for 20 minutes.  Remove at the end of 20 minutes and allow to sit for 5 minutes before cutting and serving.

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It was perfection!

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Definitely going to make this again!

 

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