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 a savory, tender, and filling pot pies!! Made from leftover Roast!! Mushroom and Roast Pot Pie with a Cheddar Biscuits-Top is one of my family’s favorites!

A roast is expensive!! So typically when it goes on sale I pick out the biggest one I can find, in my price range, take it home, and divide it into two, or make the whole thing and have a week of beef (not my favorite but the husband loves it). Either way, I ALWAYS have leftovers and as you already know I don’t like it when food gets wasted. Therefore I transform my Sunday Roast into a weeknight meal, transforming the flavors to create a whole new meal.

My little girl loves pot pies.  I make them in individual containers, it makes it a little special like I just made it for her.  When she lifts off the top she gives me a “Wow, this looks yummy…  let’s dig in” look.  Then to top that look off she says “Mom this is the best food you ever made!”  Now if you have children you understand the power of those words out of such a little mouth!

With this recipe or any recipe that uses leftovers, it’s okay if you don’t have full measurements of all the leftover ingredients this recipe is a use what you got kind of recipe!

The first step is to make the tender, meaty, delicious filling.  Melt the butter and heat up oil in the bottom of deep skillet add all veggies and sauté until they are slightly tender. Stir in the herbs and garlic.  This is when your house starts to smell amazing!

Once you start smelling the seasoning add in the leftover beef and if you reserved any liquid or gravy from the roast add that as well.  Add beef base and water and bring to boil.

While waiting for it to boil start putting the pot pies together spray the bottom of the dish/dishes you are going to bake the pot pie in. Using leftover mashed potatoes line the base of the dish/dishes.  The mash potatoes make a wonderful base and a nice surprise at the bottom! By this time the filling is done so add that to the dish/dishes and leaving enough space on top for the biscuit topping!

I used refrigerated biscuits, you know the convenient ones in the tub.  Remove from tube stretch out over top of the dish, or if using a larger dish place them on top of the filling 1/4 inch apart.

Final touches do matter! Sprinkle with cheese, green onion, and parsley.  Then place in preheated oven and bake.

When it comes to the biscuits you want to make sure they are cooked through, double check before serving, you can lift them up off the mixture (careful there will be hot steam from the filling) and make sure the underside is cooked it may look like soggy dough but it should not look raw.

Once it is cooked you have a heartwarming simple weeknight meal! Your family and friends asking how does she have the time for such a fancy dish, when truthfully it only took you 20 minutes to prep, then it was tossed in the oven and let cook while you got on with your life.

What is there not to love about Mushroom and Roast Pot Pie with a Cheddar Biscuits-Top?

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Mushroom and Roast Pot Pie with a Cheddar Biscuits-Top

Once it is cooked you have a heartwarming simple weeknight meal! Your family and friends asking how does she have the time for such a fancy dish, when truthfully it only took you 20 minutes to prep, then it was tossed in the oven and let cook while you got on with your life.

5 from 1 vote

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Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Dinner, Leftovers

Cuisine American

Servings 8 servings

Calories 428 kcal

Ingredients

  

• 1 tbsp butter unsalted
• 1 tbsp olive oil extra virgin
• 1 leek chopped half moons
• 3 carrots chopped into bite sized
• 1 small red onion chopped into bite sized
• 1/2 zucchini chopped into bite sized
• 1/2 yellow squash chopped into bite sized
• 6 oz baby portabellas sliced
• 1/2 cup leftover beef and dice it up
• 1/2 tbsp garlic powder
• 1/2 tbsp paprika
• 1/2 tbsp rosemary
• 1/2 tbsp thyme
• 1/2 tbsp marjoram
• 1 tbsp Beef Base
• 1 cup water
• 8 count Refrigerated Biscuit’s
• 2 green onion chopped
• 1/4 cup fresh parsley chopped
• 1/2 cup Sharp Cheddar cheese finely shredded

Instructions

 

• Preheat oven to 375 degrees
• Melt the butter and heat up oil in the bottom of deep skillet add all veggies (leek, carrots, red onion, zucchini, yellow squash, baby portabellas) sauté for 5 minutes. Add garlic powder, paprika, rosemary, thyme, and Marjoram stir in. Add the leftover beef and if you reserved any liquid or gravy from the roast add that as well.  Add beef base and water bring to boil
• Meanwhile, spray the bottom of the dish/dishes you are going to bake the pot pie in. Using leftover mashed potatoes line the base of the dish/dishes.
• Once the filling starts to boil spoon in the mixture on top of mash potatoes just shy of the top of the dish/dishes.

Biscuit top

• Take your tube of 8 count biscuits.  Stretch out the dough to fit over the serving dishes or if you are using one big serving dish you can place them on the top of the filling spaced 1/4 inch apart.
• Sprinkle top with green onions, parsley and place a pinch of shredded cheese on top of each biscuit. 
• Back for 35-45 minutes until tops of biscuits are golden brown. Remove from oven.  Let cool slightly and enjoy.  
• Hint: when it comes to the biscuits you want to make sure they are cooked through, double check before serving, you can lift them up off the mixture and make sure the underside is cooked it may look like soggy dough but it should not look raw.

Notes

It's okay if you don't have full measurements of all the leftover ingredients this recipe is a use what you got kind of recipe!

When it comes to the biscuits you want to make sure they are cooked through, double check before serving, you can lift them up off the mixture (Careful there will be hot steam from the filling) and make sure the underside is cooked it may look like soggy dough but it should not look raw.

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