Leftover Roast Beef Pot Pie
Over a year ago
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Ingredients
- 2 Onion. chopped
- 3 cloves Garlic minced
- 1 Red pepper. chopped
- 2 Carrots .sliced
- 150g Mushroom. sliced
- 1.5 cup Beef broth
- 2 cups Leftover beef chopped
- 1 Frozen pie crust
- 3 tbsp. Olive oil
- to taste Salt and pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Lovely heart warming pie for that really cold days.
Method
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1
1. Sautee the vegetables on the olive oil, until starting to brown.
2. Add beef broth and reduce until the sauce will get thicker.
3. Add your leftover roast beef.
4. Pour into pie plate and cover with the pie crust.
5. Bake at 375F for 45 minutes or until brown.
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