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.

slice of leftover beef pot pie

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.

side shot of leftover roast beef pie

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.)

slice of savory leftover beef pie

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.

beef, carrots, and potatoes in a pie

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.

scalloped potatoes in pie

(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.

pie crust in a pie pan

how to crimp pie crust

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?!!

savory pie with pie crust

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.

close up shot of beef and carrot pie

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
Cook: 45 minutes
Total: 1 hour 5 minutes
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.


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


  • 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!!




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!

crockpot pot roast


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.

Gruyère-Crisped Potatoes Au Gratin


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 Shepherd's Pie with Crispy Cheddar Topping from The Food Charlatan


Classic Double Crust Chicken Pot Pie:

Classic Double Crust Chicken Pot Pie from The Food Charlatan


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

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  1. I have made this 3 times now and the whole 9 inch pie is gone in a flash with only 4 of us! Yesterday it was a birthday request- only the best recipes get those. Great job and good instructions- thank you!

    1. Hooray! So happy to hear that Jill! This is for sure my favorite savory pie. I’m so glad it was a hit, thank you so much for reviewing!

  2. Very good! I thought I shouldve added more ?gravy? Increased cream on potatoes? as it was a bit dry, but nothing some good brown gravy over the top didn’t fix. Overall, will make again!

  3. I have been shying away from making my own crust for so long! They just haven’t been turning out well and cause more frustration than it’s worth. With your recipe I had a renewed interest and so glad I did. Wow, I mean wow! The crust was amazing and the dinner was a huge hit for the family, definitely going into the dinner rotations. Thanks for a great meal and sm awesome pie crust recipe!

    1. I’m so happy to hear that Linda! I feel like this is the recipe the world forgot, haha. I love it so much though! Who can say no to a good savory pie. So glad you have found a pie crust that works for you. Add a tablespoon or two of sugar and use it for all your sweet pies too!

  4. Have made your pot roast a while back, but just finished putting a roast  in the crockpot again for tonights dinner. So easy and delicious! :) 
    This pie recipe looks sooo good! Great way to use up the leftovers. Any ideas what I can use for a substitute for the Crisco?

    1. I’m so glad the pot roast was a success! You can use butter in place of the crisco but you will have a much harder time rolling out your dough. You can also use lard. I’m so glad you’re making the pie! It’s so good!

  5. I have made this recipe many times now, and it is delicious! I was looking for ways to use up my venison. I roasted my carrots and used canned venison meat for my “roast” and then made gravy out of a store bought packet. The potatoes are awesome, and make the recipe. Yum! Thanks for the recipe!

  6. Dropping by to say thank you for sharing this recipe. It was so good that no one would ever think it’s leftover roast beef. My family loved it. Will this as well with leftover chicken.

  7. I just bought everything for the roast again today but I have to wait a few weeks before I make this. It looks too good to make and not eat and I’m still dieting. Ugh. Double crust is going to make Paul want to marry me all over again!

  8. Making this tonight for dinner and subbing in some leftover pork shoulder roast for the beef. Can’t wait to eat it! Thanks for this great idea Karen! I would never have thought about making the gratin potatoes with it. Yum!

  9. Sitting at the airport, bored, waiting for my 2.5 hour delayed flight to start boarding, when I saw this post. My heart is now filled with joy, and my taste buds with longing!!

  10. This looks like such a hearty meal, Karen! Absolutely making this for my dinner this weekend.
    Can I skip the nutmeg or does it make a huge difference?
    Hope to hear back from you
    . All the love

  11. Karen, this looks so good. In my opinion you can take just about any leftover and make a pie out of it! Roast? Check. Chicken? Check. Stew? Check. Spaghetti and Meatballs? Hmm. why not! Pie crust, kind of like butter, makes everything better.

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