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Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Layer roast beef: Shred or chop the roast beef and layer it evenly in the pie pan over the bottom crust.
  6. Add beef gravy: Pour 1/3 to 1/2 cup of beef gravy over the beef layer to add moisture and flavor.
  7. Top with carrots: Spread 2 cups of cooked carrots evenly over the beef and gravy.
  8. 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.
  9. 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.
  10. 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.
  11. Add cheese topping (optional): Sprinkle shredded Parmesan cheese over the potatoes for added flavor and a golden crust.
  12. 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.
  13. Brush crust with milk: Use a pastry brush to lightly brush the top crust with milk for a golden finish (optional).
  14. Vent the pie: Cut slits in the top crust to allow steam to escape during baking.
  15. Bake first phase: Place the pie on a baking sheet and bake at 375°F for about 20 minutes.
  16. Protect edges: Cover the edges of the pie with a strip of aluminum foil to prevent over-browning, leaving the center open.
  17. 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.
  18. 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.

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Find it online: https://quickhomedishes.com/leftover-roast-beef-carrot-and-creamy-potato-pie-recipe/