Happy Thanksgiving! If you’re enjoying turkey today, chances are you’ll want creative ideas for leftovers soon — and you’re in luck. I shared a Leftover Thanksgiving Food Recipes Round-Up last week, so check that for more inspiration. Today’s recipe is a hearty second-day dish: Beef Pot Pie. This warm, comforting pot pie is perfect for chilly fall and winter evenings, with tender chunks of beef and hearty vegetables in a savory gravy.
When our family has a pot roast for Sunday dinner, we always end up with leftovers. This time I planned ahead: I bought a larger roast (3–4 lbs), added plenty of carrots, and cut up extra potatoes so we could enjoy a fresh meal the next day. Whether you call it “second-day” or “leftovers,” this beef version of classic pot pie is a favorite.
We sometimes wait a day between roasting and assembling the pot pie, which concentrates the flavors and makes it easy to transform leftovers into something special. This recipe works beautifully with leftover roast beef, cooked potatoes, and carrots.
You’ll love how simple it is to turn leftover roast into a satisfying meal. Below is a clear, streamlined recipe to make a Second Day Beef Pot Pie using leftover beef and vegetables.
Second Day Beef Pot Pie
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Ingredients
- 1 ½ cups cooked beef roast, cut into 1″ or smaller chunks
- 3 cups cooked red potatoes and baby carrots
- 1 brown gravy packet, (double if you don’t have leftover gravy)
- 1 cup water, (double if you don’t have leftover gravy)
- 1 tsp Weber Chicago Steak Seasoning, (double if you don’t have leftover gravy)
- Pie crust, (enough for one bottom and one top crust)
Instructions
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In a small saucepan, combine the brown gravy mix and water. Add the steak seasoning, bring to a boil, then remove from heat and set aside.
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Roll out one pie crust and fit it into a 9″ or 10″ pie dish. Trim any excess dough. Fill the crust with the leftover beef, potatoes, and carrots.
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Pour the hot gravy over the filling. Roll out the second crust and place it over the top. Trim the edges, pinch and crimp to seal, and cut a few slits in the top for ventilation.
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Bake at 350°F for at least 1 hour. Use a thermometer to ensure the filling reaches 165°F. If the crust browns too quickly, tent it with foil until the filling is hot through.
Notes
- It’s important to reheat the filling to 165°F before serving. Because this dish uses leftovers, consume it in a single sitting after reheating. Food safety best practices recommend reheating only once.
- If you have extra pie crust, cut out decorative shapes—such as leaves—to place on top. Brush a little water on the bottom of the shapes so they adhere, and be sure to leave ventilation slits in the crust.
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