There are a lot of options for leftover beef…soups, pasta, rice mixes… the list goes on and on, however, my favorite leftover dish is savory, tender, and indulgent!! This simple weeknight family-style beef and mushroom pot pie will have you craving leftover night.
The cost of beef keeps going up and up. That is why when steak or beef roast goes on sale I stock up. OR if I have room in my freezer, to save money and get a better quality of meat I talk to the local ranchers and buy a quarter or a half of a cow. They process it and all I have to do is freeze it and cook it.
Whatever buying option I go with and no matter how good the meal is I always have leftovers beef and reheating it and just eating basic leftovers has never been appealing to me. However, I strongly dislike throwing my money in the trash, so I get creative instead.
Leftover beef is perfect for pastas, enchiladas, and even a savory indulgent Beef and Mushroom Pot Pie.
How to Make Family Style Beef and Mushroom Pot Pie
When it was just me and the hubby I would get all cute in the kitchen and make individual pot pies in little ramekins, the biscuit would fit perfectly on the top. Nowadays, however, I am a working mom of 2 with a house to run, kids to cater to, and a business I run on the side and I must say who has time for that cuteness!! That is why this s a one-pot meal and it is served family-style.
- Preheat oven to 375 degrees. Melt the butter in the bottom of a deep ovenproof skillet over medium-low heat. Once melted add in the chopped onion, mushrooms, and shredded carrots with a pinch of salt. Sauté for 10 minutes until the onions and carrots start to soften and the mushrooms shrink to half their size.
- Add in the leftover beef (shredded or chopped whatever works best for you) Add in garlic powder, paprika, rosemary, thyme, and oregano. Stir in the flour and allow to cook for 1-2 minutes.
- Stir the beef base and instant coffee. Slowly start stirring in the water. This will start to thicken and form a gravy. You may need a little more than 2 cups if you want it to be a thin gravy. Once it starts getting thicken (3-5 minutes) turn off the stove and do your cheddar biscuit top.
- Take your tube of 8 count biscuits, pop it open, and place them on the top of the filling spaced 1/4 inch apart. Sprinkle the top of the biscuits with green onions and place shredded cheddar cheese on top of each biscuit.
- Bake for 35-45 minutes until the tops of the biscuits are golden brown. Let cool for a few minutes serve and enjoy.
If you want to give this Simple Weeknight Family Style Beef and Mushroom Pot Pie a little extra wow chop up some green onions, chive, or parsley along with just a little extra cheese and sprinkle it on top right before you serve it.
FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Can this be made in advance and popped in the oven the night you want to serve it?
Yes, it can. How long it will keep depends on how old your leftover beef is. The USDA recommends consuming beef within 3-4 days after it has been cooked. - Do I have to use a cast-iron skillet to make this dish?
No a pan or pot that is both stovetop and oven safe will work. - I don’t like carrots or mushrooms can you make this dish without them?
Of course! All you need for this dish is the beef and the sauce if you want to add in a bag of mixed frozen veggies go for it.
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Get Recipe For Simple Weeknight Family Style Beef and Mushroom Pot Pie
Simple Weeknight Family Style Beef and Mushroom Pot Pie
Ingredients
- 2 tbsp butter unsalted
- 1 small onion chopped
- 6 oz cremini mushrooms sliced
- ½ cup carrots shredded
- 1 tsp salt
- 1 cup leftover roast beef diced or shredded
- 1 tsp garlic powder
- ½ tbsp paprika
- 1 tsp dried rosemary
- ½ tbsp dried thyme
- 1 tsp dried oregano
- 2 tbsp flour
- 1 tbsp Beef Base
- 1 tbsp instant coffee grounds
- 2 ½ cup water may need more to thin out the sauce
Cheddar Biscuit Top
- 8 count Refrigerated Biscuit’s
- 2 green onion chopped
- ½ cup Sharp Cheddar cheese finely shredded
Instructions
- Preheat oven to 375 degrees
- Melt the butter in the bottom of a deep ovenproof skillet over medium-low heat. Once melted add in the chopped onion, mushrooms, and shredded carrots with a pinch of salt. Sauté for 10 minutes until the onions and carrots start to soften and the mushrooms shrink to half their size.
- Add in the leftover beef (shredded or chopped whatever works best for you) Add in garlic powder, paprika, rosemary, thyme, and oregano. Stir in the flour and allow to cook for 1-2 minutes.
- Stir the beef base and instant coffee. Slowly start stirring in the water. This will start to thicken and form a gravy. You may need a little more than 2 cups if you want it to be a thin gravy. Once it starts getting thicken (3-5 minutes) turn off the stove and do your cheddar biscuit top.
Cheddar Biscuit Top
- Take your tube of 8 count biscuit, pop it open, and place them on the top of the filling spaced 1/4 inch apart. Sprinkle the top of the biscuits with green onions and place shredded cheddar cheese on top of each biscuit.
- Bake for 35-45 minutes until the tops of the biscuits are golden brown. Let cool for a few minutes serve and enjoy
Nutrition
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