What to do with leftover pot roast when all the mashed potatoes are gone? Make it into a delicious savory pie! This pie has all the roast beef from your favorite meal, wrapped up in a huge amount of pie crust. Pot roast, carrots, and creamy potatoes have never been happier together. Originally published January 30, 2018.
Table of Contents
- What to do with leftover pot roast: make a pie!
- Ingredients for pot roast pie
- How to make pot roast pie
- What to serve with leftover roast beef/pot roast pie
- How to store it
- Can you freeze pot roast pie?
- Your pot roast questions, answered
- More comfort food for dinner
- Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe
The other day after school pickup we were walking back to the car. I told the kids to run up ahead of me to get in our minivan. They charged ahead full force and wrenched open the door, clambering in.
I headed to the other side of the car, carrying the baby. And then I FREAKED OUT when I see some DUDE sitting in the driver’s seat! That’s when I realize that this is not my car. Definitely not my car, but I can see my kids inside the car through the window, totally confused.
I mean, sure I’ve accidentally tried to open someone else’s car with my key before. (Everyone does that at least once or twice, right? And then you look around furtively to make sure no one saw you.) But this is the first time I’ve been oblivious enough to try to get in someone’s car while they’re still in it. Why do all cars look exactly the same??? (Girl problems, am I right? My friend Natalie from Tastes Lovely wrote one time if you paid her $1 million cash, she could not tell you the year or model of her car. I’m totally the same.)
What to do with leftover pot roast: make a pie!
Did you guys see the Easy Fall-Apart Pot Roast recipe that I posted last week? It’s seriously the best recipe, and so easy in the slow cooker. Well today I have the sister recipe: taking that pot roast (and the carrots!) and layering them with creamy potatoes into a mile high pie with an extra flaky crust. It is probably one of the best things I have ever made. (I’m a meat and potato girl at heart, what can I say? It’s like the chocolate of desserts. It just always wins.)
Have you heard of the Crust Club? < Check out their Instagram feed. I found them a while back and quickly became obsessed with recreating their signature: enormously tall savory pies with an insane amount of crust. I’ve actually never eaten a pie from this shop, they are based in Utah and don’t ship out of state. They look AMAZING though and if you are in Utah, order one and tell me how it is!!
They have a lot of different flavor combinations, but the idea of a pot roast inside a pie captured my heart pretty quickly. Picture this: flaky bottom crust. Tender, moist roast beef from a pot roast. Bright, flavorful carrots. A ridiculous amount of creamy, cheesy potatoes. Then MORE flaky pie crust on top. It. is. so. good.
Ingredients for pot roast pie
This recipe is all about using up your leftover pot roast and roasted carrots. But let’s say you are starting from scratch and sadly have no leftovers to use up, that´s ok. You can still make this delicious pie, it might just take a little longer.
Here´s a quick shopping list. See the recipe card below for the full ingredients and instructions!
- flour
- salt
- salted butter,
- butter-flavor Crisco
- cooked roast beef or pot roast (you´ll need 1&½ pounds)
- beef gravy
- carrots
- Yukon gold potatoes
- cream
- garlic
- black pepper
- nutmeg
- cayenne pepper
- shredded Parmesan cheese
- milk
How to make pot roast pie
The thing that sets this pie apart is the crust. There’s just such a huge amount of it. I used my pie crust recipe, which is a double crust meant for a 9×13 inch pan. But then I just rolled it out thick and used it in a 9 inch pie pan. Can you see in the picture how much hangs over the edge? I’m not sure why we are short changing ourselves so much when it comes to pie crust. More is always better when it comes to crust, right?? I’m tempted to make every pie for the rest of my life with this much crust.
One time my brother Eric made THE Chocolate Chip Pie (you’ve gotta try that pie you guys) and didn’t notice that the recipe only called for a single crust. So he just layered both crusts on the bottom. Um, genius?!!
Also, I can’t handle the idea of mashed potatoes inside a pie (just…no) so I decided to do scalloped potatoes, specifically these Gruyere-Crisped Potatoes Au Gratin. They are perfect. The creamy, cheesy potato-y-ness seeps down the pie into the carrots and roast beef…oh my gosh.
(Look how high the potatoes are piled up. Yaaasss, bring it on.)
I didn’t add gruyere, instead I did Parmesan. In fact, the second time I tested this I skipped the cheese altogether (because I just forgot!) and I still thought it was amazing.
Of course, you can make this pie with any kind of leftover roast beef or pot roast you have on hand. You can even use leftover potatoes if you have them! I wouldn’t use mashed potatoes, I think it would be dry. Or if you do, add a LOT more gravy than this recipe calls for.
What to serve with leftover roast beef/pot roast pie
This is a complete meal in itself: meat, potatoes, veggies, and carbs (ohhh the carbs). I´d keep it simple and serve it up with a side salad or maybe some garlic bread or even just crusty French bread for sopping up the gravy.
How to store it
Got leftover pie? No problem! Storing it the right way means you can enjoy that deliciousness all over again. First things first, let your pie cool down to room temperature. This is super important because you don’t want any condensation sneaking in and making the crust soggy. Once it’s cool, cut the pie into individual portions. Trust me, this makes reheating later a breeze!
Now, grab those airtight containers. If you don’t have any, aluminum foil or plastic wrap will do the trick. Wrap each piece tightly to keep out air and moisture. If you plan to eat your pie within the next 3-4 days, pop it in the refrigerator.
Can you freeze pot roast pie?
Yes! If you want to save it for a rainy day, the freezer is your best bet. This pie can hang out in the freezer for up to 2-3 months. Just make sure to use a freezer-safe container or wrap it in aluminum foil and then pop it into a freezer bag. This will help to prevent freezer burn.
When you’re ready to dig in again, reheating is simple. If it’s been in the fridge, preheat your oven to 350°F. Place the pie in an oven-safe dish, cover it with foil to keep the crust from burning, and heat for about 20-30 minutes until the filling is hot and bubbly. If you made the whole pie ahead of time and saved it to eat at a later date, good for you. That´s smart planning. In that case, you can just pop the entire pie pan into the oven and reheat it for about 30 to 40 minutes, until hot and bubbly.
If it’s coming straight from the freezer, let it thaw in the fridge overnight. You can reheat it from frozen, but plan to give it a good 40-50 minutes in the oven. Just cover it with foil so the crust doesn´t burn.
Your pot roast questions, answered
Oh, the possibilities are endless and delicious! Of course, we love this leftover pie recipe, but you can also whip up some amazing pot roast sandwiches. Just slice up the meat, pile it on some crusty bread, add a little mayo or your favorite mustard, and you’ve got a hearty, mouth-watering meal. Or you can try making a classic French Dip sandwich. Or, you could shred the pot roast and use it as a filling for tacos or quesadillas – just add some cheese, salsa, and a squeeze of lime for a fantastic Taco Tuesday twist.
Leftover pot roast can be a lifesaver for busy days, but how long is it good for? Well, if you store it properly, you can enjoy it for up to 3-4 days when kept in the refrigerator. Just make sure to pop it into an airtight container to keep it fresh and delicious. If you’re looking to stretch it out a bit longer, the freezer is your friend. You can freeze that pot roast for up to 2-3 months. Just put it in a 2-gallon ziplock (or 1 gallon, if you don’t have a ton left) to lock in all those yummy flavors. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat it in an oven-safe dish at 350 degrees for 20 to 30 minutes until it’s hot and ready to serve.
Don’t let those tasty morsels go to waste! This recipe was MADE for using up the leftover veg. Toss them into the leftover pie and you´ll give new life to your veggies. You could also turn them into a comforting vegetable soup. Just add some broth, a few spices, and maybe a handful of cooked rice or pasta, and you’ve got a cozy bowl of goodness. If you’re in the mood for breakfast, toss those veggies into a skillet and make a hearty hash – add some eggs on top, and you’ve got a filling start to your day. For a quick and easy meal, mix the vegetables with some cooked pasta or rice, add a bit of cheese, and bake until everything is hot and bubbly.
More comfort food for dinner
I can´t get enough of these comfort food recipes.
Easy Fall-Apart Pot Roast with Carrots (Slow Cooker) >> this is the recipe I use to make the roast beef and carrots in today’s recipe! It’s my favorite pot roast recipe ever!
Classic Shepherd’s Pie with Crispy Cheddar Topping >> this is one of my all-time favorites! Also scroll down to the comments to read about people being irritated that I do not call this a Cottage Pie. Picky, picky :)
Classic Double Crust Chicken Pot Pie >> so. much. crust.
Old Fashioned Beef Stroganoff Recipe >>soooo warm and comforting on a cold, fall night
Steak and Mushroom Pie from Melissa’s Southern Style Kitchen
Beef Bourguignon Pot Pie from The Little Ferraro Kitchen
Rich Steak Ale Pie with Puff Pastry from Foodness Gracious
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Leftover Roast Beef, Carrot, and Creamy Potato Pie
Ingredients
For the 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
- 1 & 1/2 pounds roast beef, shredded
- 1/3 to 1/2 cup beef gravy
- 2 cups carrots, cooked
For the potatoes
- 1 & 1/2 pounds Yukon gold potatoes, sliced thin
- 2 & 1/2 cups cream
- 2 cloves garlic, smashed and minced (jarred kind is ok)
- 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
- If you already have leftover roast beef and carrots (and/or leftover potatoes) you can skip ahead to the assembly below. If not, you are going to want to start by making this recipe for Easy Fall Apart Pot Roast with Carrots. This recipe will give you the beef, carrots, and gravy that you need for this pie.
- Begin by making the crust. In a large bowl, whisk together flour and salt.
- Use a pastry cutter or fork to cut the butter and Crisco into the flour. When the mixture resembles coarse sand but still has some chunks of butter about the size of a pea, stop.
- Add half of the ice water. Use a wooden spoon or your hands to moisten the dough. Add the rest of the water and use your hands (dust them in flour first) to knead the dough just a few times to make it come together in a ball. Don’t knead more than necessary.
- Dust a work surface with plenty of flour. (I love to use my pastry cloth for rolling out any kind of dough.)
- Divide the dough in half. Use a rolling pin to roll out half the dough into a large circle. Transfer the dough into a 9 inch pie pan. (I like to gently roll the dough onto the rolling pin and then lift it into the pie pan, and then unroll.) Place the other half of the dough in the fridge, covered.
- Layer the roast beef into the pie dish. You can use anywhere from 1 to 2 pounds. Make sure you shred or chop it so that it’s easier to take bites of your lovely pie.
- Top with some beef gravy. If you followed my pot roast recipe, you should have some. You can make your own or use a canned variety.
- Top with the cooked carrots.
- Meanwhile, start the potatoes. Scrub them clean, (don’t peel) then use the slice attachment of a food processor to slice the potatoes very thin, think between 1/8 and 1/4 inch. You can also slice them by hand of course. It takes literally one minute to do it in the food processor, so use it if you have one.
- In a high sided skillet (or a wide pot), add the potatoes and cream. Turn the heat to medium.
- Add the garlic, salt, pepper, nutmeg, and cayenne pepper.
- Bring to a low simmer over medium heat. You want to reach the point where there is a very gentle bubbling situation going on, but don’t let it come to a hard boil. Let this simmer, stirring gently and adjusting heat as necessary, for about 20 minutes, or until the potatoes are tender or almost tender. The cream will have reduced a bit, but there should still be a thick sauce.
- Spoon or pour the potatoes on top of the carrots in the pie dish, adding all that lovely liquid. Just keep adding it to the center. I know it looks like a ridiculous amount. IT IS. YOU WILL LOVE IT. Pile it on baby.
- Now you can sprinkle the Parmesan cheese on top of the potatoes if you like.
- Preheat the oven to 375 degrees F.
- Roll out the other half of the pie dough. Transfer to the top of the pie. Fold the crust underneath itself and seal the edges by pressing together. Then if you want, you can use the photo above to see how I crimped the edges. I use one index finger, and then the two first fingers on my other hand and push them against each other….look at the picture, hopefully you can see what I mean.
- Use a pastry brush to brush the top of the pie with milk. This is optional.
- Use a sharp knife to cut slits in the top of the pie so that it can vent.
- Place the pie on a baking sheet, and bake at 375 for about 20 minutes.
- Take the pie out and cover the edges of the pie. Get a square of aluminum foil about the size of your pie. Fold it in half, then fold in half again. Cut out the center so that when you unfold it, you have a piece of aluminum foil that will cover the edges of the pie, but the center is open to continue browning. Mold it gently onto your pie edges.
- Continue baking for another 25 to 30 minutes (Total bake time should be 45-55 minutes.) You will know it is done when the crust is golden brown. Everything inside the pie is cooked, so you’re just waiting for the crust to get nice and golden.
- Take the pie out of the oven and let cool for at least 10 minutes before digging in. Enjoy!!
Notes
Nutrition
This is a great meal! I used leftover pork loin and pork gravy this time. I put it in an 8×8 pan, that allowed a little more space than a pie pan and added double the gravy as I thought it was a little dry the first time I made it. Not a quick meal especially if you made the homemade pie crust but a good one and an excellent way to use up leftovers!! Thanks!
Thanks so much for leaving your suggestions Haley! That’s a great idea to substitute pork. Using up what you’ve got, that’s the spirit!
OK, I’m done done done! These pie crusts never work out for me! I’ve tried them over and over with recipes from multiple bloggers and my dough is always either too dry with only about 1/3 to 1/2 like “peas” after long back-breaking work with a pastry blender, or like today when I tried, a gloppy sloppy mess! The dough was completely unworkable and my kitchen, which is not big, was a disaster! I wonder if I could use either frozen bread dough or pizza dough and roll that out? I don’t like store-bought crusts. If I can’t, I’ll have to find other types of recipes to use up my leftover roast beef. I’m tired of just eating it in sandwiches.
Oh no Elizabeth! So sad! Have you read my Pie Crust post? That post is a how-to and includes a lot more details, tips and tricks. The recipe is slightly different but the technique applies. Pie crust is indeed a lesson in patience and lots of practice. I would not make this recipe with bread dough, you pretty much need some kind of pastry crust. See if the pie crust post helps! Let me know how it goes!
My Grandma made the flakiest pie crust in the world. Sure, I’ve tasted some good ones since she passed 50 years ago but, hands down, her’s are still the absolute best I’ve ever had the pleasure to taste.
Her secret? Ice cold Vodka from the freezer – the alcohol dissipates giving the cook the chance to work the dough before it gets soggy. She used her fingers to sprinkle just a bit here and there over the dough as she worked it into something roll-able (hmmm – is that even a word?) Just my 2 cents….
Your grandma sounds amazing Debra! Thanks so much for taking the time to share her tips. And yes, roll-able is totally a word ;-)