There is nothing quite as comforting as a hearty pie brimming with tender roast beef, sweet carrots, and velvety potatoes enveloped in a flaky crust. This Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe is a true celebration of flavors and textures coming together to create the perfect cozy meal. Whether you’re looking to transform those leftover slices into something extraordinary or simply craving a rich, creamy, and satisfying dinner, this pie will quickly become one of your all-time favorites. It’s warm, indulgent, and deeply satisfying, guaranteed to fill your kitchen with the aroma of home-cooked goodness.
Ingredients You’ll Need
For this recipe, you’ll find that the ingredients are delightfully simple yet each plays a vital role in delivering the perfect balance of flavor, texture, and color. From the buttery, flaky crust to the savory beef and sweet carrots, each element elevates this pie to something worth savoring.
- Flour: The foundation for the crust, providing structure and that tender crumble.
- Salt: Enhances all the flavors for that perfectly seasoned bite.
- Salted butter and butter-flavored Crisco: These fats create a flaky, rich crust with a buttery aroma.
- Ice cold water: Binds the dough without melting the fats, essential for a great crust texture.
- Roast beef: Shredded leftover roast beef is packed with deep, meaty flavor and perfect for pie filling.
- Beef gravy: Adds moisture and binds the filling with savory richness.
- Cooked carrots: Sweetness and color that complement the beef perfectly.
- Yukon gold potatoes: Thinly sliced to create that creamy, layered potato top.
- Cream: Provides a luscious, velvety sauce to the potatoes, making the filling decadently smooth.
- Garlic, salt, black pepper, nutmeg, and cayenne pepper: These seasonings bring warmth, depth, and a subtle kick to the dish.
- Parmesan cheese (optional): Adds a nutty, savory finish to the potato layer that’s absolutely irresistible.
- Milk: For brushing the pie crust to create a gorgeous golden finish.
How to Make Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe
Step 1: Prepare Your Leftovers or Start Fresh
If you have leftover roast beef and carrots on hand, you’re already ahead of the game! However, if not, I highly recommend starting with a simple pot roast recipe to yield perfectly tender beef and sweet carrots along with a flavorful gravy to use in this pie. The key is having a tender, shreds-of-beef texture that bakes beautifully inside the pie.
Step 2: Whisk Together the Dry Ingredients for the Crust
In a large bowl, combine flour and salt. This forms the base for our wonderful crust, so whisking it well ensures a uniform texture.
Step 3: Cut the Fats Into the Flour
Using a pastry cutter or fork, work the cold butter and Crisco into the flour mixture until it resembles coarse sand while still having pea-sized lumps of butter. This method guarantees a crust that’s flaky but still substantial.
Step 4: Add Ice Water to Form Dough
Add half of the ice-cold water and mix gently with a spoon or your hands to moisten. Add the rest of the water as needed and knead just enough to form a cohesive ball of dough. Over-kneading will toughen the crust, so keep it light and easy.
Step 5: Roll Out the Dough
Flour your work surface generously, then roll out half of the dough into a large circle big enough for a 9-inch pie pan. Carefully transfer the dough to the pan, unrolling it smoothly. Wrap and chill the other half.
Step 6: Layer the Beef, Gravy, and Carrots
Spread the shredded roast beef evenly on the dough. Drizzle your beef gravy over the meat for moisture and flavor, then layer cooked carrots on top. Each layer brings its own charm to the pie, building layers of comfort.
Step 7: Prepare the Creamy Potatoes
Thinly slice the Yukon gold potatoes—using a food processor makes this ultra fast. In a skillet, combine the potatoes, cream, garlic, salt, pepper, nutmeg, and cayenne pepper. Simmer gently until the potatoes are tender and the cream reduces slightly, creating a luscious sauce.
Step 8: Add the Potato Mixture and Optional Parmesan
Pour the warm, creamy potatoes and sauce over the carrot layer, piling it high with all that delicious liquid. Sprinkle Parmesan cheese over the top if you want an extra layer of umami goodness.
Step 9: Finish the Pie and Bake
Roll out the remaining dough and cover the pie, folding and sealing the edges. Brush the crust with milk for a golden finish and cut slits in the top to let steam escape. Bake at 375°F for around 45-55 minutes, covering the edges midway with foil to prevent over-browning.
Step 10: Cool and Serve
Once baked, let the pie rest for at least 10 minutes. This cooling time helps the filling set, making it easier to cut and ensuring every slice oozes creamy, savory goodness.
How to Serve Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe
Garnishes
A simple sprinkling of fresh chopped parsley or chives adds a vibrant pop of green and freshness that cuts beautifully through the richness of the pie. For a cheesy twist, a little extra shredded Parmesan on the side complements the flavors superbly.
Side Dishes
This pie stands strong on its own but pairs wonderfully with crisp, lightly dressed greens or a tangy coleslaw to balance the creaminess. For a heartier meal, roasted root vegetables or sautéed green beans make excellent companions.
Creative Ways to Present
Serve this pie on rustic wooden boards with a sharp knife for casual family dinners, or plate it elegantly with a drizzle of pan jus or a dollop of horseradish cream for a festive touch. Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe is so versatile, you can get as cozy or as fancy as you like!
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with foil or plastic wrap and refrigerate for up to 3 days. The flavors meld even more, making it just as delicious the next day.
Freezing
You can freeze the unbaked pie wrapped securely in plastic wrap and foil for up to 3 months. Bake it directly from the freezer, adding additional baking time. Baked leftovers freeze well too—just thaw overnight before reheating.
Reheating
Warm slices in a 350°F oven for 15-20 minutes, covered loosely with foil to prevent drying out. For a faster option, microwave in short bursts, but the oven will keep the crust crisp and flaky.
FAQs
Can I use different types of beef for the pie?
Absolutely! While leftover roast beef is ideal for its tenderness and flavor, shredded brisket, steak, or even ground beef can work. Just adjust the cooking and seasoning accordingly for the best texture.
Do I have to make my own pie crust?
Not at all! You can use store-bought pie dough for convenience, but making the crust from scratch adds that flaky, buttery texture that really elevates the dish.
Can I add other vegetables to the pie?
Definitely. Peas, mushrooms, or even sautéed onions blend beautifully in the filling. Just consider how additional moisture might affect the crust and adjust accordingly.
Is this recipe suitable for freezing after baking?
Yes, baked slices freeze wonderfully. Just wrap portions tightly to prevent freezer burn. When ready to enjoy, thaw overnight and reheat gently.
Can I make this pie dairy-free?
For a dairy-free version, substitute the butter and cream with plant-based alternatives like vegan butter and coconut or oat cream. The texture will be slightly different but still delicious!
Final Thoughts
There’s something truly magical about transforming simple leftovers into a dish that feels like a warm hug for your soul. This Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe does exactly that—it turns everyday ingredients into a spectacular meal bursting with creaminess, heartiness, and pure comfort. So don’t hesitate to give it a try soon; I promise it will become your new go-to recipe for cozy nights and happy gatherings.
Print
Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Leftover Roast Beef, Carrot, and Creamy Potato Pie is a hearty and comforting dish that transforms leftovers into a delicious, flaky double-crust pie. Featuring layers of shredded roast beef, tender cooked carrots, and thinly sliced Yukon gold potatoes simmered in a rich, spiced cream sauce, it is topped with an optional Parmesan cheese layer and baked to golden perfection. Perfect for family dinners or to use up roast beef and vegetables, this savory pie offers a satisfying blend of textures and flavors.
Ingredients
Pie Crust
- 3 cups flour (spooned and leveled)
- 1 1/2 teaspoons salt
- 1/2 cup salted butter (cold, 1 stick, cut into chunks)
- 1/2 cup butter-flavored Crisco (+ 1 tablespoon)
- 1/2 cup ice cold water
Pie Filling
- 1 1/2 pounds roast beef (shredded)
- 1/3 to 1/2 cup beef gravy
- 2 cups cooked carrots
- 1 1/2 pounds Yukon gold potatoes (sliced thin)
- 2 1/2 cups cream
- 2 cloves garlic (smashed and minced, jarred kind is okay)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pinch nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 cup shredded Parmesan cheese (optional)
- 2 teaspoons milk (for brushing pie crust)
Instructions
- Prepare leftovers or pot roast: Use leftover roast beef, cooked carrots, and potatoes if available; otherwise, start by making an easy fall apart pot roast with carrots to have the required beef, carrots, and gravy for the pie.
- Make the pie crust: In a large bowl, whisk together the flour and salt. Use a pastry cutter or fork to cut the cold butter and Crisco into the flour until the mixture resembles coarse sand with pea-sized butter chunks.
- Add water and form dough: Add half the ice water and moisten the dough using a wooden spoon or your hands. Then add the rest of the water and lightly knead the dough just a few times until it forms a ball, being careful not to over-knead.
- Roll out bottom crust: Dust a work surface with flour. Divide the dough in half and roll out half into a large circle. Transfer it carefully into a 9-inch pie pan, then refrigerate the other half covered.
- Layer roast beef: Shred or chop the roast beef and layer it evenly in the pie pan over the bottom crust.
- Add beef gravy: Pour 1/3 to 1/2 cup of beef gravy over the beef layer to add moisture and flavor.
- Top with carrots: Spread 2 cups of cooked carrots evenly over the beef and gravy.
- Prepare potato and cream mixture: Thinly slice the Yukon gold potatoes using a food processor or by hand. In a high-sided skillet or wide pot, combine the sliced potatoes with cream and add garlic, salt, black pepper, nutmeg, and cayenne pepper.
- Simmer potatoes: Heat the mixture over medium heat until it reaches a gentle simmer (slow bubbling). Stir gently and adjust heat as needed. Cook for about 20 minutes until potatoes are tender and cream has thickened but not boiled over.
- Assemble potato layer: Spoon or pour the creamy potato mixture with its thick sauce on top of the carrot layer in the pie dish, adding all the liquid.
- Add cheese topping (optional): Sprinkle shredded Parmesan cheese over the potatoes for added flavor and a golden crust.
- Roll out top crust and seal: Roll out the reserved dough half and place it over the pie. Fold the edges underneath and seal by pressing together, then crimp the edges for a decorative finish.
- Brush crust with milk: Use a pastry brush to lightly brush the top crust with milk for a golden finish (optional).
- Vent the pie: Cut slits in the top crust to allow steam to escape during baking.
- Bake first phase: Place the pie on a baking sheet and bake at 375°F for about 20 minutes.
- Protect edges: Cover the edges of the pie with a strip of aluminum foil to prevent over-browning, leaving the center open.
- Bake second phase: Continue baking for another 25 to 30 minutes, for a total baking time of 45-55 minutes, until the crust is golden brown and fully cooked.
- Cool and serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving to allow the filling to set.
Notes
- Using leftover roast beef and vegetables makes this recipe quick and efficient.
- Do not over-knead the dough to keep it flaky.
- Simmer the potatoes gently to avoid breaking them down completely; aim for tender slices with a thickened cream sauce.
- The Parmesan cheese topping is optional but adds a nice golden color and umami flavor.
- Brushing the crust with milk is optional but helps achieve a golden, shiny finish.
- Cut steam vents in the crust to prevent sogginess and pie bursting.
- Cover pie edges with foil halfway through baking to avoid burning.
- Let the pie rest after baking to make slicing cleaner and easier.
