This pie is a delicious way to use up any leftover beef from a roast dinner. I always find that when roast beef is recooked in a different dish the flavours develop even more and make the meat even tastier!
This dish is not only great for leftovers but is also an easy meal to make. Even if you do not have a lot of beef left to use you can bulk it out with extra vegetables. I have made my own pastry but you can always use pre made which can be a lot easier if you are preparing this meal on a busy day!
Leftover Roast Beef Pie
400 - 500g left over roast beef
2 leeks, sliced
1 onion, sliced
200g mushrooms, chopped
2 tsp Worcester sauce
300mls beef gravy
325g shortcrust pastry
Pre heat the oven to 180C
1 - Heat the oil in a deep pan and gently fry the leeks and onions until soft
2 - Add the mushrooms and fry for a further 5 minutes
3 - Add the roast beef, peas, Worcester sauce and the beef gravy, bring to the boil then simmer for 5 minutes
4 - Place the meat mixture in a pie dish and top with the rolled out pastry, cutting 2 slits to allow the steam to escape. Beat the egg and brush over the top of the pastry.
5 - Place in the pre heated oven and bake for 15 - 20 minutes or until the pastry has a golden top
This pie is an easy and delicious way to use up any leftovers. I can also be adapted and cooked using fresh meat. This pie is perfect served with mashed potatoes and vegetables.