Roast Beef Pot Pie

 Great way to use up left over roast.   You can leave the flour out, if you don't want the extra starch.  It will still thicken up because of the tomato paste, but just not quick as thick.  

ROAST BEEF POT PIE

(serves 8)

Ingredients:

*1/2 cup butter 

*2 carrots, chopped

*2 celery stalks, sliced

*1 yellow onion, chopped

*2 russet potatoes, chopped

*2 garlic cloves, minced

*1 (8 ounce) container mushrooms, sliced (optional)

*2 pounds cooked roast beef, sliced or chopped

*1 cup frozen peas

*1 cup frozen corn

*2 garlic cloves, minced

*2 teaspoons soy sauce

*1 tablespoon Worcestershire sauce 

*1/2 teaspoon dried thyme

*1 teaspoon ground black pepper

*1/4 cup all-purpose flour

*1 (6 ounce) can tomato paste

*2 1/2 cups beef stock

*1 (2 crust) package refrigerated pie crusts or make your own.

Directions:

~Preheat oven to 350 degrees.

~In a large skillet, melt 1/2 cup butter over medium-high heat.

~Add in 2 chopped carrots, 2 chopped celery stalks, 1 chopped onion, and 2 chopped potatoes and sauté for about 5-7 minutes.

~Stir in 2 minced garlic cloves, 1 (8 ounce) container sliced mushrooms, 1/2 teaspoon dried thyme, and 1 teaspoon pepper, cook for another 2-3 minutes, stirring often.

~Stir in 1/4 cup flour and cook for 1 minute,  stirring continuously.

~Stir in 1 (6 ounce) can tomato paste.

~Slowly stir in 2 1/2 cups chicken stock, 2 teaspoons soy sauce, and 1 tablespoon Worcestershire sauce.

~Cook until sauce thickens (4-5 minutes).

~Remove from heat and stir in 2 pounds shredded or chopped  roast beef, 1 cup peas, and 1 cup corn.

~Line a pie plate with pie crust dough.

~Fill with roast beef filling.

~Place remaining pie crust dough over top of filling and seal crust.

~Make 5 or 6 slits in top crust.

~Place pie plate on a cookie sheet and bake for 40-50 minutes, or until crust is a golden brown.

~Allow to cool for 15 minutes before cutting.