Resourceful Meat Pie

Resourceful Meat Pie


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This succulent pie uses last night's dinner as inspiration! We used beef, but this recipe allows for any leftover meat you don't want to waste. The bold flavors pair nicely with a light and creamy hummus spread!

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • 1 box refrigerated puff pastry
  • 3 T. margarine
  • 1/2 C. chopped onion
  • 1 potato, diced
  • 1/3 C. all-purpose flour
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1 1/4 C. beef broth
  • 1 carrot, chopped
  • 1 C. frozen green peas
  • 2 C. cooked beef, cubed (other leftover meat can be used)

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Preheat your oven to 425°F and lightly flour a countertop. Roll out two puff pastry dough sheets and cut each into 12-inch circles. Place one in the bottom of a lightly greased baking dish. In a large saucepan, melt margarine. Add potato and onion, sautéing until onion is soft and translucent. Sprinkle with flour and stir. Top with oregano, garlic, and black pepper. Add in broth, peas, carrot, and beef. Bring mixture to a boil. Pour mixture in pastry-lined baking dish and cover with the second puff pastry sheet. Cut slits and flute the edges. Put baking dish on a baking sheet and place in oven for 25 minutes. Let your pie cool for 10 minutes before serving.

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