Don’t these look amazing? I bet your mouth is watering like mine! Well, these are beef pot pies, beef tarts, whatever you want to call them. But what is fantastic is that it takes very little meat to make a filling meal. So these are best made with left over pot roast, steak, roast beef, etc.
Since our family is growing and everyone is getting bigger, I don’t have as much leftover pot roast to do a lot with like I use to. So I have to get creative in how I spread the remaining for a second full meal. I make Cowboy Chili, Beef and Potato Enchiladas and this…Beef Pot Pie Tarts. Each requires a cup or less of beef and works perfectly for a full, filling, second meal from one roast. If your family eats even less, consider only using 1/2 cup of leftover roast for this recipe and use the rest in Cowboy Chili for lunch, dinner or the freezer for the future. I try to get at least one extra full meal out of a roast.
Not only does this recipe only use 1/2 cup of roast, it is filling, super tasty, a beautiful presentation and a memorable dining experience.
And if you don’t have leftover roast, you can honestly make this with ground beef too! Just use a 1/2 lb or less of raw and the rest in a cowboy chili to get two hearty, tasty meals from one lb. of ground beef.
Ingredients needed for Leftover Pot Roast Beef Pot Pie Tarts
- ½ C Beef, diced or cooked and crumbled fine
- ¼ C Onion diced fine
- ½ C Peas/corn mix, frozen (any frozen vegetables you prefer)
- 1 packet Brown Gravy Mix
- 12 Tart shells, thawed
- 2 Potatoes, cut, skins on (or not, your preference)
- 2 Tbsp. Butter
- 1/8 C Cream
- Salt, pepper, garlic and thyme to taste
Directions:
- In a pot filled with water, place the potato chunks and salt the water.
- Place on the heat to boil and cook until soft.
- Meanwhile, in a fry pan, place the beef and onions with a splash of vegetable oil.
- Sauté the beef and onions, adding salt, pepper and garlic to taste until onions are soft.
- Add the frozen vegetables to the beef mixture and sauté until warmed through.
- In a small pot, make the gravy according to the packet directions. Set aside.
- Set out the tart shells on a sheet pan.
- Preheat the oven to 350
- Drain the potatoes when cooked, add butter, and cream, then mash.
- Add salt, pepper and thyme to taste.
- Taking the beef mixture, spoon one heaping tablespoon each, of the beef and vegetable mixture, into the tart shells.
- Follow with spooning the gravy into the tart shells, coming up to the fluted edge of the tart.
- Dollop a heaping spoonful of mashed potatoes onto the top of the tarts.
- Place into the oven and bake for approximately 15 – 18 minutes or until the tart shells edges and potato tops are golden brown.
- Remove from the oven, and upon plating, spoon more of the gravy on top of the tarts.
- Enjoy and serve warm!
You can print this recipe to keep in your home binder.
| Beef Pot Pie Tarts Made From Leftover Pot Roast | | Print |
- ½ C Roast Beef, diced fine
- ¼ C Onion diced fine
- ½ C Peas/corn mix, frozen (any frozen vegetables you prefer)
- 1 packet Brown Gravy Mix
- 12 Tart shells, thawed
- 2 Potatoes, cut, skins on (or not, your preference)
- 2 Tbsp. Butter
- 1/8 C Cream
- Salt, pepper, garlic and thyme to taste
- In a pot filled with water, place the potato chunks and salt the water.
- Place on the heat to boil and cook until soft.
- Meanwhile, in a fry pan, place the beef and onions with a splash of vegetable oil.
- Sauté the beef and onions, adding salt, pepper and garlic to taste until onions are soft.
- Add the frozen vegetables to the beef mixture and sauté until warmed through.
- In a small pot, make the gravy according to the packet directions. Set aside.
- Set out the tart shells on a sheet pan.
- Preheat the oven to 350
- Drain the potatoes when cooked, add butter and cream, then mash.
- Add salt, pepper and thyme to taste.
- Taking the beef mixture, spoon one heaping tablespoon each, of the beef and vegetable mixture, into the tart shells.
- Follow with spooning the gravy into the tart shells, coming up to the fluted edge of the tart.
- Dollop a heaping spoonful of mashed potatoes onto the top of the tarts.
- Place into the oven and bake for approximately 15 – 18 minutes or until the tart shells edges and potato tops are golden brown.
- Remove from the oven, and upon plating, spoon more of the gravy on top of the tarts.
- Enjoy!
Gayle
Have you ever tried freezing these after they are assembled and before baking? I think these would make a great after-school snack. Or do you think baking first and then freezing would work best, just reheating before serving? Thank you for the idea. I always have a small amount of roast beef left that I save for a sandwich that I always seem to forget is in the fridge.
Cassie
Yes, you could freeze either way. They will obviously take more time to bake if you freeze before baking. Really, you just need the tarts to cook and brown and the entire mixture to be hot. Thankfully, the meat will already be cooked either way, which is the main concern when freezing foods to reheat from frozen. But both work great and whenever you have leftover pot roast, these are a great freezer meal option and always have your freezer full for those quick needs. 🙂
Maggie
Where did you buy the tart shells with the little baking pans?