Roast beef dinner leftover pie

Give your Sunday roast leftovers a makeover and transform them into this brand new healthy and hearty leftover pie, for all of the family to enjoy.

4
  • 3 garlic cloves, crushed
  • 400ml beef stock
  • 200ml red wine
  • Left over vegetables
  • 30g butter
  • 2 tbsp plain flour
  • 2 fresh thyme sprigs
  • 400g boiled potatoes cut into 5mm/¬ºin slices
  • 3 garlic cloves, crushed
  • 400ml beef stock
  • 200ml red wine
  • Left over vegetables
  • 30g butter
  • 2 tbsp plain flour
  • 2 fresh thyme sprigs
  • 400g boiled potatoes cut into 5mm/¬ºin slices
copy text

Step 1

Preheat the oven to 200C.

Step 2

Fry onion and garlic in a casserole dish add the butter then add the left-over beef. Next add the left over vegetables, stock and wine.

Step 3

Mix the flour into a paste with a little cold water, add to the pan and simmer for 10, season to taste.

Step 4

Stir in the fresh thyme, then arrange the potatoes on top.

Step 5

Cover with a lid and cook in the oven for one hour.

Step 6

Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes.

copy text

Step 1

Preheat the oven to 200C.

Step 2

Fry onion and garlic in a casserole dish add the butter then add the left-over beef. Next add the left over vegetables, stock and wine.

Step 3

Mix the flour into a paste with a little cold water, add to the pan and simmer for 10, season to taste.

Step 4

Stir in the fresh thyme, then arrange the potatoes on top.

Step 5

Cover with a lid and cook in the oven for one hour.

Step 6

Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes.