Savory Meat Pie

This savory meat pie is made easy with leftover pot roast, potatoes, carrots and gravy topped with puff pastry. Comfort in every bite!

It is comfort food season! To me nothing says comfort like meat and potatoes covered in gravy with a crust. Give me a big plate of this and a fireplace and this is where you will find me most of the season.

This recipe calls for leftover pot roast. I used my Coca-Cola Pot Roast recipe. It turns out so tender you can shred it with a fork easily which is just what you need for this, tender shredded beef.

This recipe could be doubled easily if you are wanting to feed more than four or are wanting some for leftovers.

Ingredients

• Leftover Pot Roast
• Russet Potatoes
• Baby Carrots
• Puff Pastry
• Salt
• Pepper
• Brown Gravy Packet
• Water

Instructions

• Preheat oven to 425 degrees.
• Peel and rinse the potatoes. Chop them into 1/2-inch cubes.

• Put them in a medium sized pot and cover them with 1 inch of water above the potatoes. Bring to a boil and cook until fork tender. Drain and set aside.
• Chop the baby carrots into 1/4-inch-thick coins. Set them aside.

• In a small pot, add the brown gravy packet to one cup of water. Whisk together until well combined. Turn the burner to medium high heat and bring to a boil, stir occasionally. Once boiling, whisk for 1 minute while the gravy thickens. Set aside.
• Add the carrots, cooked potatoes, shredded pot roast to the 2-quart baking dish. Pour the gravy over that. Add the salt and pepper. Stir together gently until the gravy covers everything.

• Roll out the puff pastry and cut a sheet just large enough to cover the top of the filling. Lay it over top.

• Bake for 30 minutes.

• Serve.