Leftover Roast Beef, Carrot, and Creamy Potato Pie

What to do with leftover roast beef when all the mashed potatoes are gone? Make it into a delicious savory pie! This pie has all the goods from your favorite meal, wrapped up in a huge amount of pie crust. Pot roast, carrots, and creamy potatoes have never been happier together.

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. You should go read her post, I was dying and read bits of it out loud to Eric.)

Did you guys see the Easy Fall-Apart Pot Roast recipe that I posted? 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. It. is. so. good.

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.

Really, 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 from this Peach Apricot Slab Pie 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 one crust. So he just layered both crusts on the bottom. Um, genius?!!

Of course you can make this pie with any kind of leftover roast beef 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.

It’s January 29th. Is your diet over yet?? I saw a post recently that said it feels like January 74th already. I kind of relate, and I’m not even dealing with dieting! Let’s just skip ahead to the good stuff. Bring on the conversation hearts.

I hope you guys have a great week! Thanks for checking in with my little blog. Things have been slow in January for a multitude of reasons, but the best thing about a blog is that it’s always there to come back to. Bless you, Internet! And bless you, dear reader, for sticking around! Later this week I’ll be sharing my sister’s recipe for Butterscotch Peanut Butter Popcorn balls. Get excited because they are gooood. She told me about them and I was like, popcorn balls, meeeeh. But they are legit and I ate like 5. (It would be a fun classroom treat for Valentine’s Day!)

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One year ago: Slow Cooker Chicken Tikka Masala
Two years ago: Reese’s Stuffed Browned Butter Brownies
Six years ago: Jello Pretzel Salad < sounds weird. give it a chance.

Leftover Roast Beef, Carrot, and Creamy Potato Pie

5 from 2 votes

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 8

What to do with leftover roast beef when all the mashed potatoes are gone? Make it into a delicious savory pie! This pie has all the goods from your favorite meal, wrapped up in a huge amount of pie crust. Pot roast, carrots, and creamy potatoes have never been happier together.

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

Serving: 1g | Calories: 871kcal | Carbohydrates: 57g | Protein: 30g | Fat: 59g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 2307mg | Potassium: 823mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6878IU | Vitamin C: 58mg | Calcium: 391mg | Iron: 5mg

Course: Main Course

Cuisine: American

Calories: 871

Keyword: carrots, pot roast, Potatoes, roast beef

Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

You will love these other recipes too!

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!

Gruyere-Crisped Potatoes Au Gratin < this is the potato recipe that I adapted to go inside today’s pie recipe. It’s pretty much the only scalloped potato recipe you will ever need.

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:

Other beef pie recipes from friends that you might be interested in!

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