This meal is something you can make out of the leftovers from the pot roast recipe I posted the other day. If you aren’t starting it from pot roast leftovers, you should buy a decent cut of beef and brown it ahead of time in a skillet, and you should probably cook the harder vegetables like the carrots and potatoes as well, at least enough so they will be soft when the pie is done.
This recipe is not from scratch but you can easily convert it to a “from scratch” recipe by making your own pie crust (I haven’t learned to do that quite yet) and your own gravy. My way is good if you’re a busy mom or just don’t have time or the ingredients to make it that way.
1 package refrigerated pie crusts (I used Pillsbury brand)
1 lb. or so of already cooked chuck roast
1 can of sliced potatoes (you can use the leftover potatoes from the pot roast if you made it instead)
1-2 chopped carrots
1/4 cup frozen peas
2 cans of beef gravy (or use your own)
Pinch of salt and pepper
1. Preheat oven to 400 degrees.
2. Take pie crusts out of the refrigerator and let them sit on the counter for 15 or so minutes to soften. Once softened, unroll one and place it in a 9″ glass pie dish. Using a paring knife, trim off any excess dough that hangs over the edge of the dish.
3. Using two forks, shred beef if you haven’t already, place in a large bowl.
4. Add potatoes (drain out liquid if from a can), peas, carrots and gravy. Stir until everything is coated with gravy.
5. Spoon mixture evenly into pie crust. Carefully lay top crust over the pie and trim excess dough from edges. Decorate the edges either by making a scalloped edge with your index finger and thumb or make designs by pressing a fork into the sides (see photo of finished pie.) Make some slits in the top of the pie with the paring knife and put in the oven for 35-40 minutes. (Tip: Put pie dish on top of a cookie sheet in the oven in case anything drips.)
6. When pie crust is golden and just slightly dark around the edges, take out and allow to cool several minutes before serving. Enjoy!