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

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.
Course Dinner
Cuisine British
Keyword leftover roast beef, pie
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings
Calories 565kcal
Author Donna

Ingredients

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

Instructions

  • Place the leftover roast beef in a bowl and toss with flour, salt and pepper.
  • Spray a flameproof dish or pan with cooking spray and warm over a medium heat.
  • Add the onions and fry for 5 minutes until soft.
  • Tip in the beef, and any flour left in the bowl.
  • Stir well.
  • Pour in the stock, beer, and Henderson’s and scrape the bottom of the cooking pan to make sure nothing has stuck.
  • Add the carrots, tomato puree and thyme and stir well.
  • Bring to a boil.
  • Reduce to a simmer.
  • Simmer for one hour, stirring often, until the sauce is thick and reduced.
  • Stir in the parboiled potatoes.
  • Remove from the heat, and leave to cool slightly.
  • 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).
  • 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.
  • Press the bottom section into the tin, and up the sides, leaving a small amount hanging over.
  • Spoon in the partially cooled pie mix, filling to the top if possible.
  • 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.
  • Brush liberally with beaten egg.
  • Cut two holes in the middle with a sharp knife, so that steam can escape.
  • Bake for 30 minutes until the top is golden brown.
  • 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.