When the last scoop of mashed potatoes is gone, and you’re left with the savory remnants of a perfectly cooked pot roast, what’s a creative cook to do? Transform it into an utterly delicious, hearty savory pie! This recipe elevates your favorite roast beef meal, encapsulating tender meat, sweet carrots, and creamy potatoes within a generous, golden pie crust. It’s a harmonious blend of classic comfort food elements, designed to bring joy to your dinner table once more.
Table of Contents
- What to do with leftover pot roast: make a pie!
- Why This Leftover Pot Roast Pie Recipe Stands Out
- Ingredients for pot roast pie
- How to make pot roast pie
- What to serve with leftover roast beef/pot roast pie
- Storing and Freezing Your Pot Roast Pie
- Your pot roast questions, answered
- More comfort food for dinner
- Leftover Roast Beef, Carrot, and Creamy Potato Pie Recipe
Life often throws unexpected curveballs, doesn’t it? Like the other day, after school pickup, I told my kids to run ahead to our minivan. They eagerly charged forward, pulled open the door, and clambered inside. As I walked around to the other side, baby in arms, I was met with a jarring surprise: a stranger sitting calmly in the driver’s seat! It was then I realized, with a jolt, that this was definitely *not* my car. My kids, peeking through the window, looked as bewildered as I felt.
We’ve all had those moments, right? Fumbling with a key at the wrong car door, glancing around conspiratorially to ensure no one witnessed your momentary lapse. But this was a new level of obliviousness for me – attempting to enter someone else’s car while they were still in it! Why do so many cars look identical these days? It’s a universal struggle, I think. My friend Natalie from Tastes Lovely once joked that she couldn’t tell you the year or model of her car for a million dollars, and I completely relate. Just like navigating a busy parking lot, figuring out what to do with leftover pot roast can feel like a puzzle. But don’t worry, unlike that minivan mishap, I have the perfect, delicious solution for your culinary dilemma!
What to do with leftover pot roast: make a pie!
Remember that incredible Easy Fall-Apart Pot Roast recipe I shared recently? The one that effortlessly cooks in your slow cooker, yielding succulent, tender beef and perfectly cooked carrots? Well, today, I’m thrilled to introduce its equally impressive sibling recipe: a savory pie designed specifically for those wonderful leftovers. Imagine taking that flavorful pot roast and its accompanying carrots, layering them with generously creamy potatoes, and encasing it all in a truly mile-high, extra-flaky pie crust. This isn’t just a leftover dish; it’s a culinary masterpiece that might just be one of the best things I’ve ever created.
As a true “meat and potato girl” at heart, this pie speaks to my soul. It’s like the ultimate chocolate dessert of savory meals—it simply always wins. Every bite is a delightful combination of textures and flavors: the rich, savory depth of the beef, the sweet earthiness of the carrots, and the comforting creaminess of the potatoes, all held together by a buttery, flaky crust that’s utterly irresistible. This pie isn’t just a meal; it’s an experience, turning humble leftovers into a grand feast that will have everyone asking for seconds.
Why This Leftover Pot Roast Pie Recipe Stands Out
Have you ever heard of the Crust Club? I stumbled upon their Instagram feed some time ago and quickly became captivated by their signature creation: enormously tall savory pies, boasting an almost unbelievable amount of crust. While I’ve never had the pleasure of tasting one of their pies myself (they’re based in Utah and don’t ship out of state—a culinary tragedy!), their concept inspired me to recreate that lavish experience right in my own kitchen. If you’re ever in Utah and get a chance to try one, please let me know all about it!
Among their many tantalizing flavor combinations, the idea of a pot roast nestled within a pie immediately captured my imagination. And so, this recipe was born. Picture this: a golden, impossibly flaky bottom crust providing the perfect foundation. Piled high on top is a generous layer of tender, moist roast beef, infused with all the rich flavors from your initial pot roast. Next, vibrant, sweet carrots add a touch of color and earthy sweetness. But what truly sets this pie apart is the next layer: an absolutely ridiculous amount of creamy, cheesy scalloped potatoes, seasoned to perfection. Finally, a second, equally flaky pie crust crowns this magnificent creation. It is, quite simply, an indulgence. The combination of textures—the crisp crust, the succulent meat, the soft carrots, and the meltingly tender potatoes—is pure bliss. Every forkful delivers an explosion of comforting, savory flavor that will make you wonder why you ever settled for simple leftovers.
Ingredients for pot roast pie
This recipe is designed to be the ultimate solution for your leftover pot roast and roasted carrots. However, if you find yourself starting from scratch without any delicious leftovers, don’t despair! You can absolutely still make this incredible pie; it might just require a little extra prep time. The magic of this dish lies in its hearty components and robust flavors, which come together beautifully whether fresh or repurposed.
Below is a quick overview of the key ingredients you’ll need. For the full, detailed list and step-by-step instructions, please refer to the comprehensive recipe card at the bottom of this post.
For the Crust:
- All-purpose flour
- Salt
- Cold salted butter (for that rich, buttery flavor)
- Butter-flavor Crisco (the secret to an extra flaky crust)
- Ice-cold water (essential for perfect pastry)
For the Filling:
- Cooked roast beef or pot roast (shredded or chopped)
- Rich beef gravy
- Cooked carrots (ideally from your pot roast)
- Yukon gold potatoes (sliced thin for creamy layers)
- Heavy cream
- Fresh garlic
- Black pepper
- A pinch of nutmeg (for warmth)
- A dash of cayenne pepper (for a subtle kick)
- Shredded Parmesan cheese (optional, but highly recommended for extra richness)
- Milk (for brushing the pie crust)
How to make pot roast pie
The defining feature of this pot roast pie, the element that truly sets it apart from any other, is its magnificent crust. We’re talking about an abundance of golden, flaky pastry! I utilize my tried-and-true pie crust recipe, which typically yields a double crust suitable for a 9×13 inch pan. However, for this pie, I roll it out extra thick and generously fit it into a standard 9-inch pie pan. Just look at the pictures – you can see how much glorious crust drapes over the edge! I’ve often wondered why we tend to shortchange ourselves when it comes to pie crust. More, in my humble opinion, is always better, especially when it results in such a delightful texture and flavor. I’m seriously tempted to make every single pie for the rest of my life with this much crust.
Once, my brother Eric was making THE Chocolate Chip Pie (a recipe you absolutely must try!), and he inadvertently used both crusts on the bottom, not realizing it only called for a single crust. Pure genius, right? Sometimes, the best culinary innovations happen by accident!
Now, while I adore mashed potatoes, the thought of them inside a pie just doesn’t sit right with me (it’s a texture thing!). So, I opted for exquisite scalloped potatoes, specifically inspired by these Gruyere-Crisped Potatoes Au Gratin. They are truly perfect for this application. The luscious, cheesy, creamy potato-y-ness gently seeps down into the layers of carrots and roast beef, creating an unbelievable symphony of flavors and textures. Oh, my goodness, it’s heavenly!
(Just look at how high those potatoes are piled up. Yaaasss, bring it on!)
While the original inspiration used Gruyere, I chose Parmesan for its distinct salty, nutty profile. In fact, during one of my test runs, I completely forgot to add any cheese at all, and the pie was still absolutely amazing! This goes to show how robust and satisfying the core flavors of the pot roast, carrots, and creamy potatoes truly are, even without the added cheesy goodness.
Of course, the beauty of this recipe is its flexibility. You can certainly make this pie with any kind of leftover roast beef or pot roast you have on hand. Feel free to use leftover roasted potatoes if you happen to have them too! However, I would strongly advise against using mashed potatoes in the filling; they tend to dry out during baking. If you absolutely must use them, be sure to add a significantly larger amount of gravy than this recipe calls for to ensure the filling remains moist and succulent.
What to serve with leftover roast beef/pot roast pie
This savory pot roast pie is a complete and incredibly satisfying meal all on its own, boasting a perfect balance of meat, potatoes, vegetables, and, let’s be honest, those wonderful carbs from the crust! It’s so hearty and fulfilling that you really don’t need much else to make it a feast.
To keep things simple and let the pie shine, I recommend serving it with a crisp, refreshing side salad. A simple green salad with a light vinaigrette would provide a lovely contrast to the richness of the pie, offering a fresh, palate-cleansing element. Alternatively, for those who appreciate even more delicious carbs, a side of warm garlic bread or some crusty French bread would be absolutely divine. The bread is perfect for sopping up any extra gravy or creamy potato sauce that might have pooled at the bottom of your plate, ensuring not a single drop of flavor goes to waste!
Storing and Freezing Your Pot Roast Pie
Don’t you just love it when a delicious meal can be enjoyed more than once? Our Leftover Pot Roast Pie is fantastic for making ahead or saving for later. Storing it correctly ensures that every bite remains as delicious as the first. Here’s how to keep your pie perfect:
How to Store it in the Refrigerator:
First and foremost, allow your pie to cool completely to room temperature. This crucial step prevents any condensation from forming inside your container, which could make the beautiful, flaky crust soggy. Once cooled, you can slice the pie into individual portions. This makes reheating a breeze and helps manage serving sizes.
Next, transfer the slices into airtight containers. If you don’t have suitable containers, tightly wrap each piece in aluminum foil or plastic wrap. The goal is to keep out as much air and moisture as possible to maintain freshness. Stored this way, your pot roast pie will remain delicious for 3-4 days in the refrigerator.
Can you freeze pot roast pie?
Absolutely! Freezing this pot roast pie is an excellent way to prepare meals in advance or to ensure you always have a comforting dinner option ready for those busy weeknights or unexpected cravings. This pie freezes beautifully and can be stored for up to 2-3 months without losing its wonderful flavor or texture. For best results and to prevent freezer burn, ensure your pie is completely cool before freezing.
For freezing, wrap the entire pie (if you’ve made it ahead of time and haven’t baked it yet, or if you’re freezing a whole baked pie) securely in several layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. If freezing individual slices, follow the same wrapping procedure, or place wrapped slices into a freezer-safe bag or container.
Reheating Instructions:
When you’re ready to enjoy your pie again, reheating is straightforward. If it’s coming from the refrigerator, preheat your oven to 350°F (175°C). Place the pie (or individual slices) in an oven-safe dish. To protect the crust from burning or becoming overly browned, loosely cover it with aluminum foil. Heat for about 20-30 minutes, or until the filling is thoroughly heated through and bubbling gently.
If you’ve frozen the entire pie and planned wisely to enjoy it at a later date, you can reheat it directly from frozen, but it will take longer. Alternatively, for better texture, let it thaw in the refrigerator overnight. If reheating from frozen, bake at 350°F (175°C) for approximately 40-50 minutes, making sure to cover the crust with foil for the initial baking time, uncovering for the last 10-15 minutes if needed for extra crispness. If thawed, bake for about 30-40 minutes. The pie is ready when the crust is golden and the filling is piping hot and bubbly.
Your pot roast questions, answered
The possibilities for leftover pot roast are truly endless and incredibly delicious! Of course, our savory leftover pot roast pie recipe is a top contender, but there are so many other fantastic ways to transform this tender meat. You could whip up some amazing pot roast sandwiches: simply slice or shred the meat, pile it high on some crusty bread, and add a dollop of mayo or your favorite mustard for a hearty, mouth-watering meal. For a classic diner feel, try making a comforting French Dip sandwich. If you’re in the mood for something with a Tex-Mex twist, shred the pot roast and use it as a flavorful filling for tacos or quesadillas – just add some cheese, a vibrant salsa (like our 5-Minute Restaurant-Style Salsa), and a squeeze of fresh lime for an unforgettable Taco Tuesday! Another idea is to mix it into a hearty chili or stew for an extra layer of richness.
Leftover pot roast can be a lifesaver on busy days, providing quick and easy meals. When stored properly, you can safely enjoy leftover pot roast for up to 3-4 days in the refrigerator. To keep it fresh and flavorful, always store it in an airtight container to prevent it from drying out or absorbing other odors. If you’re looking to extend its shelf life even further, the freezer is your best friend! Cooked pot roast freezes beautifully and can be kept for up to 2-3 months. For optimal freshness and to prevent freezer burn, place it in a heavy-duty freezer bag (a 2-gallon or 1-gallon size works well, depending on the amount) or an airtight freezer-safe container. When you’re ready to use it, simply thaw it in the refrigerator overnight and reheat it in an oven-safe dish at 350°F (175°C) for 20 to 30 minutes, or until it’s heated through and ready to serve.
Don’t let those delicious leftover vegetables go to waste! This pot roast pie recipe is specifically designed to give new life to your tasty morsels, so tossing them into the pie is a fantastic way to utilize them. Beyond the pie, there are many other creative ways to use up your leftover pot roast vegetables. You could easily transform them into a comforting vegetable soup: just add some beef or vegetable broth, a few extra spices, and perhaps a handful of cooked rice or small pasta for a cozy, nourishing bowl of goodness. If you’re in the mood for a hearty breakfast or brunch, toss those veggies into a skillet with some diced potatoes and make a savory hash – add a fried egg on top, and you’ve got a filling and delicious start to your day. For a quick and easy side or light meal, mix the leftover vegetables with some cooked pasta or rice, stir in a bit of cheese, and bake until everything is hot and bubbly. They also make a great addition to frittatas, omelets, or even a quick stir-fry with a bit of soy sauce and ginger.
More comfort food for dinner
If you love the heartwarming, belly-filling goodness of comfort food as much as I do, then you’re in for a treat! There’s nothing quite like a classic, cozy dish to end a long day. Here are some of my all-time favorite comfort food recipes that I just can’t get enough of:
- **Easy Fall-Apart Pot Roast with Carrots (Slow Cooker)**: This is the very recipe I use to create the incredibly tender roast beef and carrots featured in today’s pie! It’s hands down my favorite pot roast recipe ever – always succulent and full of flavor.
- **Classic Shepherd’s Pie with Crispy Cheddar Topping**: An absolute staple in my comfort food repertoire! This dish features a rich meat filling topped with fluffy mashed potatoes and a golden, crispy cheddar crust. (Fair warning: scroll down to the comments for some lively debates on whether it should be called Shepherd’s Pie or Cottage Pie. People can be picky, picky!)
- **Classic Double Crust Chicken Pot Pie**: If you’re a fan of our beef pie, you’ll adore this chicken version. So much delicious, flaky crust wrapped around a creamy, savory chicken and vegetable filling. Pure bliss in every bite!
- **Old Fashioned Beef Stroganoff Recipe**: This creamy, rich, and deeply satisfying beef stroganoff is perfect for a chilly, autumn night. Served over egg noodles, it’s the epitome of warm, comforting indulgence.
- **Steak and Mushroom Pie** from Melissa’s Southern Style Kitchen: For another savory pie adventure, this steak and mushroom pie sounds absolutely divine and incredibly rich.
- **Beef Bourguignon Pot Pie** from The Little Ferraro Kitchen: Combining the elegance of Beef Bourguignon with the rustic charm of a pot pie – a truly sophisticated comfort dish.
- **Rich Steak Ale Pie with Puff Pastry** from Foodness Gracious: A robust and flavorful pie with tender steak and a rich ale gravy, topped with a gorgeous puff pastry crust.
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Leftover Roast Beef, Carrot, and Creamy Potato Pie
Print Recipe
Ingredients
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
Instructions
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If you already have leftover roast beef and carrots (and/or leftover potatoes) from a previous meal, you can skip ahead to the assembly steps below. If not, begin by preparing this recipe for Easy Fall Apart Pot Roast with Carrots. This recipe will provide you with the flavorful beef, tender carrots, and rich gravy essential for this delicious pie.
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To prepare the crust, in a large mixing bowl, whisk together the flour and salt until well combined.
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Using a pastry cutter, a fork, or your fingertips, cut the cold butter and Crisco into the flour mixture. Continue until the mixture resembles coarse sand, with some pea-sized chunks of butter remaining. Avoid overworking the dough.
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Gradually add half of the ice water to the flour mixture. Use a wooden spoon or your hands to gently moisten the dough. Add the remaining water and briefly knead the dough with lightly floured hands just until it comes together into a cohesive ball. Do not knead more than necessary to prevent a tough crust.
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Lightly dust a clean work surface with plenty of flour. (A pastry cloth is excellent for rolling out dough without sticking.)
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Divide the dough into two equal halves. Using a rolling pin, roll out one half of the dough into a large circle, large enough to fit your 9-inch pie pan with some overhang. Carefully transfer the rolled dough into the pie pan (a trick is to gently roll the dough onto the rolling pin, then unroll it into the pan). Place the second half of the dough in the refrigerator, covered, while you prepare the filling.
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Begin layering the filling into the prepared pie dish. Start with the shredded roast beef. You can use anywhere from 1 to 2 pounds, depending on how meaty you like your pie. Ensure the beef is well-shredded or chopped into bite-sized pieces for easier eating.
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Drizzle a generous amount of beef gravy over the roast beef layer. If you followed my pot roast recipe, you should have plenty of delicious homemade gravy. Alternatively, a good quality canned or jarred beef gravy will work.
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Evenly layer the cooked carrots over the gravy and roast beef.
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While the filling layers are assembled, start preparing the creamy potatoes. First, scrub the Yukon gold potatoes clean (there’s no need to peel them). Then, use the slice attachment of a food processor to slice the potatoes very thin, aiming for a thickness between 1/8 and 1/4 inch. If you don’t have a food processor, you can slice them carefully by hand; however, the food processor makes this step incredibly quick, literally taking about one minute.
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In a high-sided skillet or a wide pot, combine the thinly sliced potatoes and heavy cream. Turn the heat to medium.
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Add the minced garlic, salt, black pepper, a pinch of nutmeg, and cayenne pepper to the skillet.
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Bring the mixture to a low simmer over medium heat. You want to see gentle bubbling, but avoid a hard boil. Let it simmer, stirring gently and adjusting the heat as needed, for approximately 20 minutes, or until the potatoes are tender or nearly tender. The cream will have thickened and reduced slightly, forming a rich, thick sauce.
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Carefully spoon or pour the creamy potatoes on top of the carrots in the pie dish, making sure to include all that luscious liquid. Just keep piling it onto the center. It may seem like an incredibly generous amount of potatoes – because it is! And you will absolutely love it. Pile it high, baby!
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If desired, sprinkle the shredded Parmesan cheese evenly over the potato layer for an extra layer of flavor and richness.
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Preheat your oven to 375°F (190°C).
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Retrieve the second half of the pie dough from the refrigerator and roll it out into a large circle. Carefully transfer it to cover the top of the pie. Fold any excess crust underneath itself around the edges of the pie pan and firmly press the edges together to seal. If you wish to create a decorative crimped edge, refer to the provided photo for a visual guide: I typically use one index finger to push out while pressing with two fingers from my other hand to create a wave pattern.
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For a beautifully golden and slightly crisper crust, use a pastry brush to lightly brush the top of the pie with milk. This step is optional but recommended.
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Using a sharp knife, cut several slits into the top crust of the pie. These vents are crucial for allowing steam to escape during baking, preventing the crust from becoming soggy and ensuring even cooking.
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Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven at 375°F (190°C) for approximately 20 minutes.
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After the initial 20 minutes, carefully remove the pie from the oven. At this point, the edges of the crust may be browning quickly. To prevent over-browning, cover the edges of the pie with a custom-cut aluminum foil ring. To make one, take a square of aluminum foil roughly the size of your pie, fold it in half, then fold it in half again, and cut out the center. When unfolded, you’ll have a ring that covers just the edges while leaving the center exposed to continue browning. Gently mold this foil ring onto your pie edges.
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Return the pie to the oven and continue baking for another 25 to 30 minutes. The total bake time for the pie should be between 45-55 minutes. You’ll know it’s perfectly done when the entire crust is a rich, golden brown. Since all the filling ingredients are already cooked, you are simply waiting for that beautiful crust to achieve its ideal color and crispness.
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Once baked, remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving. This resting period allows the filling to set, preventing it from collapsing when cut. Enjoy every comforting bite of your homemade Leftover Roast Beef, Carrot, and Creamy Potato Pie!
Notes
Nutrition