Ever wonder what to do with your roast and potato leftovers from a crockpot meal? Well wonder no more. This is one item I like to make out of those leftovers. Yum, Yum!
Ingredients: yields 3 to 4 servings
- 9-inch double pie crust (pre-made from the store is easiest for me)
- leftover beef roast and potatoes
- 1/2 onion, diced
- salt and pepper, for seasoning
- a couple shakes of Worcestershire sauce
- 1 egg, slightly beaten
Preheat oven to 400, use a glass baking dish or line a baking sheet with parchment paper.
Shred the leftover roast, dice or smash the leftover potatoes. Combine the meat, potatoes, onion, salt, pepper and Worcestershire sauce. Heap some of the mixture over half of one pie crust. Brush the beaten egg along the edges then flip the other half of the crust over the meat mixture and press the edges together to seal. I like to give the edges a little twist, but you can also press a fork along the edges to seal them tightly. Repeat this process with the remaining meat mixture and pie crust. Place the pies on your baking sheet. Make slits along the top crust to vent steam while it’s baking. Brush the remaining egg wash over the tops. Bake at 400 for about 20 minutes, until the crust if completely browned. Let rest for a few minutes to cool slightly. Serve with some sour cream and guacamole and watch your family smile.