Name: Leftover roast beef & vegetable pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: For the mash:; 5 medium potatoes; 1 sprig of rosemary; Butter (or dairy free spread); Salt and pepper; For the filling:; 2 Tbsp olive oil; 1 leek; 1 garlic clove; 100g mushroom; 1 tsp dried oregano or marjoram; 1 cup shredded roasted beef; 1 cup defrosted garden peas; 1 beef stock cube; 1 tsp corn flour (if needed); salt and pepper

Leftover roast beef & vegetable pie

11 Dec 2018

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

Leftover roast meat can be used as the base of many lovely dishes. Pies are particularly loved in my family, so I made this leftover roast beef & vegetable pie the other day which pleased everyone. You can use up different veggies you’ve got in your larder too - for example courgette, green beans, bell pepper, spinach would work too. Serve it with a crispy, green salad!

Ingredients

For the mash:
5 medium potatoes
1 sprig of rosemary
Butter (or dairy free spread)
Salt and pepper
For the filling:
2 Tbsp olive oil
1 leek
1 garlic clove
100g mushroom
1 tsp dried oregano or marjoram
1 cup shredded roasted beef
1 cup defrosted garden peas
1 beef stock cube
1 tsp corn flour (if needed)
salt and pepper

Instructions

Peel and dice the potatoes, then put them a pan of water. Add some salt and the rosemary sprig, then bring to the boil. Turn down the heat and simmer for 15-20 minutes, until the potatoes are tender. Drain the potatoes and discard the rosemary. Put the potatoes back into the pan, add cubes of butter and mash until you get a thick, textured mash (it shouldn’t be thin and totally smooth)! Add more butter, if needed. Season with salt and pepper. Keep warm under cover.
Meanwhile, roughly chop the veggies. Heat the oil in a large frying pan and gently sauté the carrot and leek for 10 minutes (under cover). Add the mushrooms, garlic and oregano. Put the lid on and gently cook for another 10 minutes until the veggies are tender. Add the peas and beef, then crumble the stock cube in and add a small cup of water. Bring to the boil, then let it bubble until you get a thick, reduced sauce. You might need to add some corn flour to speed this up.
Turn on your oven, setting the temperature to 190°C.
Spoon the beef and vegetable mixture into a deep pie dish. Top it with the mash, spreading it out evenly to cover the filling completely. Using a fork, make some wavy marks on the surface.
Put the dish in the oven and bake for 25-30 minutes, until the mash is golden and the top is crispy.