Are you ready to transform your leftover roast beef into a mouthwatering masterpiece that will have your family begging for seconds? This British-inspired Monday Meat Pie is not just a recipe – it's a culinary adventure that turns ordinary leftovers into an extraordinary meal that promises to warm your heart and satisfy your deepest comfort food cravings. Imagine a golden, flaky crust hiding a rich, savory filling of tender shredded beef and perfectly seasoned vegetables – this is more than just a pie, it's a weekly tradition waiting to be born!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 2 lbs roast beef, cooked and shredded
- 1 pie crust
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tsp thyme
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- In a large skillet, heat a tablespoon of oil over medium heat. Sauté the diced onions and carrots until they become soft and slightly translucent, approximately 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Add the shredded roast beef to the skillet, stirring to combine with the vegetables.
- Pour in the beef broth and sprinkle thyme, salt, and pepper. Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Roll out the pie crust and line a 9-inch pie dish, ensuring the crust covers the bottom and sides completely.
- Transfer the beef and vegetable mixture into the prepared pie crust, spreading it evenly.
- Cover the pie with the remaining pie crust, crimping the edges to seal. Cut a few small slits on top to allow steam to escape.
- Brush the top crust with beaten egg to create a golden, glossy finish.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before serving to allow the filling to set.
- Slice and serve hot, accompanied by a side salad or seasonal vegetables.
Tips
- Use freshly cooked or leftover roast beef for the most tender and flavorful filling.
- For an extra-rich flavor, consider using homemade beef broth instead of store-bought.
- Make sure to let the filling cool slightly before putting it in the pie crust to prevent a soggy bottom.
- For a perfectly golden crust, use a pastry brush to evenly apply the egg wash.
- If the pie edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Let the pie rest after baking to allow the filling to set and make slicing easier.
- This pie freezes beautifully – make an extra batch for future quick meals!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
