This easy and delicious recipe is perfect for your leftover roast meat and you are going to love it. This will be a new family favorite.

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This Leftover Roast Meat Pie comes to us from favorite WHOot Contributor Gail and you will love it.

This Pie is packed full of vegetables and roast potatoes and is a new twist on an old favorite. It’s the perfect way to use up your leftovers.

Leftover Roast Meat Pie Ingredients

  • 400gm (14oz) leftover roast beef (diced)
  • 1 medium onion (diced)
  • One sweet potato (diced)
  • Roast potatoes (leftover) or 2 medium potatoes (diced)
  • Leftover roast pumpkin or carrot (diced)
  • Peas, corn if you have it.
  • 1/3 cup tomato paste
  • 1/2 teaspoon mixed herbs
  • teaspoon minced garlic, one
  • Salt and pepper to taste
  • 2 cups beef stock
  • 3 Tablespoons of gravy powder (Gail uses Maggie rich beef gravy)
  • 3-4 teaspoons cornflour mixed with a little water.
  • 1 sheet store-bought puff pastry for the top.
  • One egg (beaten) to glaze

For The Pastry

  • 2 Cups plain flour
  • Half cup of vegetable oil
  • 1/2 Cup of milk
  • Pinch of salt
  • 1 Tablespoons of breadcrumbs

How To Make Leftover Roast Meat Pie

For The Filling

Heat oil in a pan. Add onions and cook until transparent. Add diced beef.

Add garlic and mixed herbs, cook until aromatic.

Add vegetables, (except peas add later) stock, and tomato paste.

Cover and simmer for 20-30 minutes.

Mix gravy powder with water and stir. Once slightly thickened, add cornflour mix. The mixture needs to be very thick so that it doesn’t spill out when slicing.

Season with salt and pepper. Stir until boiling and thick. Turn off. Allow the mixture to cool.

For The Pastry 

In a large bowl, add flour, milk, oil, breadcrumbs, and salt. Mix to combine.

Turn out onto a lightly floured board. Work until well incorporated and a smooth dough forms.

Work into a ball, wrap in cling wrap/plastic and chill in the fridge for 30 minutes.

Place dough in between two sheets of baking paper, using a heavy-based pot press down to flatten the dough as much as you can.

Using a rolling pin, roll out until you have a 16” circle This will fit an 8” springform pan.

Once rolled, fit pastry to your lightly greased springform pan. Pressing gently so you don’t tear it. Cutaway any excess.

Prick the base in 3-4 places with a fork. Sprinkle with extra breadcrumbs. Place in the refrigerator for an hour or until you are ready to cook. This will stop shrinkage.

Pre-heat oven time 180C (360F). Pour cooled meat mixture into the pastry shell, top with puff pastry, cutting away excess pastry.

Press base pastry and top pastry together. Brush with beaten egg. Bake for 30-40 mins until golden and heated through.

NOTE: At the time of making the recipe, Gail didn’t have an egg on hand but she suggests glazing the pastry with one prior to baking to achieve a golden brown finish.

Want More Gail?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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