Servings: 4 people
Equipment
- 1 Oven
Ingredients
- 2 cups leftover roast
- 2 cups leftover potatoes, carrots, and onions
- 1 store bought pie crust needs a top and bottom crust
- 1 cup of beef gravy *see notes
- 12 oz frozen mixed vegetables
Instructions
- Start by chopping up the leftover cooked potatoes, carrots, and onions into bite size pieces.
- Shred the leftover cooked roast.
- Make 1 cup of beef gravy. For this you could use a beef gravy packet or you could use the juices from the crockpot from cooking the roast and make a gravy. I’ll leave the details on how to do that down below.
- Steam the bag of frozen mixed vegetables.
- Lay out the bottom crust in the bottom of a deep pie dish.
- In a bowl, combine leftover roast, carrots, potatoes, onions, steamed mixed vegetables, and at least 1 cup of beef gravy.
- Stir everything together well and pour into the pie dish on top of the bottom crust.
- Smooth the beef and vegetable mixture out evenly.
- Top with the pie crust and do your best to tuck the edges of the top crust under the bottom crust.
- Use a knife to cut 4 slits in the top center of the pie crust.
- Bake at 425 for about 40 minutes.
Video
Notes
To make beef gravy from the juices on the crockpot I combined 2 tbsp of butter and 2 tbsp of flour in a pan over medium heat. Stir together until the flour is combined in the butter and it starts to thicken. Pour in 1 1/2 cups of the juice from the crockpot. Stir until it thickens!
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