Smokin-It User Forum!
Recipes => Everything Else => Topic started by: BedouinBob on June 19, 2016, 11:02:23 AM
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This recipe is pretty easy. I used mostly leftovers from the two meals I did over the weekend:
2 C leftover roast beef, cut in chunks
1 onion, chopped
3 cloves garlic, minced
Leftover baked potato, cubed, I had wedges I had in the frig
Leftover veggies, I used the leftover asparagus but peas and carrots work
4 c beef broth, reduced by half
1 c red wine
2 tbs tomato paste
1/4 c chopped parsley
1/4 c dried red tomato, chopped
1 lb white mushrooms, sliced
3 pie crusts
3-4 tbs flour
I sautéed the onions a couple of minutes, added the mushrooms and browned them.Add your other veggies and sauté. Remove the veggies. Add the cubed beef and brown the edges. Then I added the flour to make a roux. In goes the tomato paste to take the edge off it. Add the wine to deglaze the pan, add the beef broth and make the gravy. Add the parsley, dried tomato, and salt and pepper to taste. I removed the beef cubed and added them to the veggies and mixed. Use the pie crust for the bottom layer of the pie. Add the veggie/beef mix to it. Add gravy over the top. Put on top crust. Bake at 375 deg for 25 min or till the crust is done. Good eats. :) :)
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I LOVE pot pie Bob and will save this away for later.
Of course I'll need to smoke a rib roast first to have the proper ingredients :D :D
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Absolutely Dave! I have done it with leftover turkey breast too with a little modifications. Always turns out great! Enjoy!
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Thanks for posting, Bob! Looks really good!
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Wonder what that would be like smoked, at 375? Hmm.... ;)
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Probably really good! ;) There was just a hit of smoke from the leftover roast which added a nice touch to the pie. :)
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I make my beef pot pies with smoked chuck roast and my gravy is from the smoked drippings. Very tasty.