Leftover Roast Beef Pie

Transform your leftover roast beef into a comforting and delicious pie. This leftover roast beef pie recipe is easy to make and perfect for a hearty meal. With a buttery crust and rich filling, it’s sure to become a family favourite.

Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information. 

I love pie. It’s a big favourite in our house. 

We love ready-made pies warmed up with chips and peas, but nothing beats a homemade pie with tender beef, tasty sauce and delicious pastry. 

This leftover roast beef pie is absolutely filled with meat, veg and potatoes, so it’s perfect for leftovers even if you don’t have a huge amount of leftover beef. 

*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.

Portion of leftover roast beef pie with shortcrust pastry served on a white plate with mushy peas.

Monday Pie is a Great Way to Use Up Leftover Roast Beef

Mondays are tough. It’s so hard to get going again after the weekend, especially in winter when it’s cold, grey and depressing. 

A Monday night pie is a fantastic way to enjoy your leftovers, but it’s also warming and filling – the best comfort food!

pie in square tin. Bowl of peas to the side.

Ingredients for Leftover Roast Beef Pie

Margarine – To grease your tin.

Ready to Roll Shortcrust Pastry

Egg – To brush the pastry before baking so that you get a golden-brown crust.

Cooking Spray – Cooking oil like olive oil or vegetable oil is fine, too.

Leftover Roast Beef – Starting with a good quality roasting joint is always good.

Plain Flour

Salt and Pepper

Red Onion

Beef Stock

Henderson’s Relish – This isn’t essential, but it’s a nice addition. Use Worcestershire Sauce if that’s what you’ve got. 

Beer – Something dark, like Guinness.

Potatoes

Carrots – I’ve just added carrots, but you could also add or replace the carrots with mushrooms if you’d like a leftover roast beef and mushroom pie. 

Tomato Puree

Dried Thyme

pie in square cake tin, portion on white plate to the side. Bowl of mushy peas also on table.

Can You Use Leftover Roast Potatoes and Leftover Vegetables?

Yes! 

I use fresh, parboiled potatoes in my leftover beef pie recipe, so they stay fairly firm. 

If you do add leftover potatoes, I’d just chop them up and add them to the pie mix in the pastry instead of warming them first so that they hold their shape and don’t go too soft. 

You can also add any leftover vegetables in the same way. Things like carrots are best because they are firm. Broccoli might go a little mushy. 

Making Beef Pie without Beer

I add beer to my pie with leftover beef. It’s tasty, it thickens well, and it’s easy to cook with. 

If you’d prefer, you can add extra stock instead. 

Leftover Beef Pie with Puff Pastry

I make leftover beef pie with shortcrust pastry because that’s what I like best. 

But using ready-to-roll means that you can make leftover beef pie puff pastry instead if you want. Just follow the instructions on the pastry pack and make the filling as it is. 

Portion of leftover roast beef pie with shortcrust pastry served on a white plate with mushy peas.

Making This Pie with Fresh Beef

This pie recipe is the perfect way to use up leftover roast beef, but you can absolutely make it with fresh diced beef, too. 

Just toss your beef in salt and pepper and a little flour, brown and then remove from the pan. Follow the rest of this recipe as it is. 

How to Make Leftover Roast Beef Pie

Using ready-to-roll pastry means that the pie part is actually really easy. 

All the flavour comes from the filling.

The good news is, that’s just a case of simmering it to thicken the sauce and to make sure your leftover beef is incredibly tender. 

You can get the full instructions in the recipe card at the bottom of this post and some tips below. 

Thickening The Pie Mix

I add flour to my diced leftover beef and simmer it for about an hour, which gives the stock and beef gravy plenty of time to thicken up. 

This is essential. If your pie mix is too thin or watery, it will soak into the pastry, and you’ll have a soggy bottom. 

If, after an hour, you feel like your mixture is still too thin, there are a few options to thicken it further:

  • Simmer for longer.
  • Add a tablespoon or two of gravy granules, and simmer for 15 minutes more (you can add more if needed).
  • Scoop some liquid out.

You can do a combination of all of these things if you need to, and you will find that your mixture thickens further as it cools down before you add it to the pastry. 

What Kind of Tin Should You Bake Leftover Beef and Potato Pie in?

I bake my pie in a fairly deep 8-inch square cake tin.

pie in square tin. Bowl of peas in the background.

Lightly greased, this is non-stick, so it’s easy to get the pie out. And I like a nice deep pie, so it’s perfect. My pie mixture fills it beautifully, with no leftovers. 

You can use different tins or baking dishes as long as they are heatproof and non-stick, but I find this size is perfect for this amount of pie mix and a 500g pack of ready-to-roll pastry. 

Making Pastry

My husband makes pastry, and you can find his recipe included in my leftover lamb pie

Personally, I prefer to use ready-to-roll. It’s easy, tastes great, you can get supermarkets’ own, so it’s cheap, and it saves lots of time and fuss. 

You can, of course, make your own instead if you’d like to. 

Portion of leftover roast beef pie with shortcrust pastry served on a white plate.

What to Serve with Beef and Potato Pie

There are potatoes in the pie, so it’s already fantastically filling. I just serve it with mushy peas, but any vegetables are fine. 

You can also serve it with extra gravy, but it’s not essential. 

Other Leftover Roast Beef Recipes

top view of served portion of stroganoff with tagliatelle in pasta bowl. Frying pan, bowl of pasta and plate of garlic bread leaving shots to the sides.

I love a leftovers recipe. They save you money, reduce waste, and taste fantastic. Some of my other favourite ways to use up leftover roast beef include:

Yield: 6 Servings

Leftover Roast Beef Pie

Portion of leftover roast beef pie with shortcrust pastry served on a white plate with mushy peas.

Leftover Roast Beef Pie with Potatoes and Carrots is easy, delicious and the perfect way to reduce waste. One of my favourite Monday night family dinners.

Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 500g Pack of Ready-to-Roll Shortcrust Pastry
  • Margarine – To grease the tin, butter is fine too
  • 400g Leftover Roast Beef – Diced into Chunks
  • 1 Tablespoon Plain Flour
  • Pinch Salt and Pepper
  • Cooking Spray – or oil
  • 1 Red Onion – Finely Diced
  • 300ml Beef Stock – Made with one stock cube
  • 300ml Beer – Something like Guinness
  • Splash Henderson’s Relish - Optional
  • 400g White Potatoes – Peeled and Diced into small chunks and parboiled, drained, and set to one side
  • 400g Carrots – Peeled and Sliced
  • 1 Tablespoon Tomato Puree
  • 1 Tablespoon Thyme
  • 1 Egg – Beaten

Instructions

  1. Place the leftover roast beef in a bowl and toss with flour, salt and pepper
  2. Spray a flameproof dish or pan with cooking spray and warm over a medium heat
  3. Add the onions and fry for 5 minutes until soft
  4. Tip in the beef, and any flour left in the bowl
  5. Stir well
  6. Pour in the stock, beer, and Henderson’s and scrape the bottom of the cooking pan to make sure nothing has stuck
  7. Add the carrots, tomato puree and thyme and stir well
  8. Bring to a boil
  9. Reduce to a simmer
  10. Simmer for one hour, stirring often, until the sauce is thick and reduced
  11. Stir in the parboiled potatoes
  12. Remove from the heat, and leave to cool slightly
  13. Preheat the oven to 180 degrees C (fan-assisted) and grease an 8inch square baking tin that’s at least 1 inch deep (or similar)
  14. Roll the pastry to packet instructions on a lightly floured surface, making sure you’ve got a section to cover the base and sides of the tin, and one for the lid
  15. Press the bottom section into the tin, and up the sides, leaving a small amount hanging over
  16. Spoon in the partially cooled pie mix, filling to the top if possible
  17. Cover with the pastry lid, and use your fingers (it’s easier to dampen them with water) to seal the edges, before carefully slicing off any excess
  18. Brush liberally with beaten egg
  19. Cut two holes in the middle with a sharp knife, so that steam can escape
  20. Bake for 30 minutes until the top is golden brown
  21. Remove from the oven and serve

Notes

  • If your sauce is too thin, simmer for longer, stir in gravy granules, or scoop out some liquid until it’s very thick and syrupy and it sticks to the meat and veg.

Nutrition Information:

Yield:

6

Serving Size:

1 Portion

Amount Per Serving: Calories: 565Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 78mgSodium: 1320mgCarbohydrates: 72gFiber: 7gSugar: 9gProtein: 26g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

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