For this leftover roast beef pot pie, we use leftover prime rib and phyllo dough to make a juicy, tasty family meal, in the form of a warm and savory pot pie.
Ever wondered what to do with leftover prime rib? Use it in our leftover roast beef phyllo pot pie!
Like most households at holiday time, ours is very busy. Between kids coming home from college and family visiting from other states, there is always a lot going on, especially in the kitchen.
To say there was no shortage of food would be a bit of an understatement. When there is this much food in our household, there are often leftovers.
Leftover Prime Rib Phyllo Pot Pie
These were the circumstance that we found ourselves facing, following our big Prime Rib dinner from Christmas day.
We also had a package of leftover phyllo dough from one of last week’s television segments that we shot in Green Bay.
How could I use both of these tasty foods together? It didn’t take long to come up with a solution.
I found the perfect use for any leftover roast beef.
If you are looking for some leftover steak recipes, this flakey pot pie will be your new best friend.
Christmas is a special time for many families. For us, our oldest was home from his freshman year of college, and we were all together once again for a few days.
Our guys love prime rib, and although it’s not something we make often, this seemed like an appropriate occasion.
Ingredients for this Leftover Roast Beef Recipe
- Phyllo dough
- Leftover prime rib – this also makes for an easy leftover steak recipe too!
- Butter and Olive Oil
- Celery
- Carrot
- Onion
- Potato
- Peas
- Corn
- Red Wine
- Worcestershire Sauce
- Dijon Mustard
- Bay Leaves
- Seasoning
Per the popular demand of our troop of boys, our (Almost) World Famous Mac ‘n Cheese was also on the menu.
May I just say that both featured entrées came out quite well and perhaps due to the quantity of food on our table, there were plenty of leftovers.
That’s how we came up with this leftover roast beef recipe!
This simple potpie is the perfect way to use your leftover prime rib.
It turns out, phyllo and prime rib go very well together. Let’s be honest though, how can anything not go well with a mouthwatering prime rib – let alone sheets of buttery and flaky phyllo dough?
Together, with this Leftover Roast Beef Pot Pie, the two came together beautifully.
You can use a regular store-bought pie crust for this leftover roast beef recipe.
It wasn’t just the leftover prime rib we used to make this Leftover Roast Beef Pot Pie. The carrots and celery that we roasted with the original entrée went into the mirepoix.
Similarly, the potatoes that roasted with the leftover beef were also added to the mix.
With a little more seasoning and some time on the stove followed by another trip to the oven, this leftover roast beef recipe proved to be a great use of leftovers.
It seemed to me that the guys loved this leftover creation just as much as the original dish, giving us good reason to call this meal a true double hitter. -Dan
Try this leftover prime rib pot pie as a follow-up to your next big prime rib dinner!
More Leftover Steak Recipes
More Pot Pie Recipes
- Chicken Pot Pie with Pate Brisee
- Chicken and Biscuits Skillet Pot Pie
- Turkey Pot Pie and Homemade Crust
- Sweet Potato and Chicken Pot Pie
- Chicken Pot Pie
- Leftover Turkey Pot Pie
Leftover Prime Rib Phyllo Pot Pie
Ingredients
- 8-16 oz . leftover beef roast
- 2 tablespoons olive oil
- 1/2 white onion fine dice
- 3 inch carrots sliced 1/3 thick
- 2 stalks celery coarse chop
- 1 cup coarsely chopped roasted potatoes
- 1 cup red wine
- 1 bay leaf
- 2 cups low sodium beef broth
- 1/2 cup milk
- 2 tablespoons flour
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen sweet corn
- Salt and pepper to taste
- 1 package of phyllo dough about 20 sheets
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 degrees F.
- Using large skillet, heat olive oil over medium high heat.
- Create mirepoix with onion, carrots, and celery. Saute until onions are soft and translucent.
- Add potatoes and heat for a couple of minutes while stirring.
- Add wine, reduce to 1/2 volume. Add bay leaf.
- Add broth and milk, bring to low boil, reduce heat and simmer for a couple of minutes.
- Slowly add flour to desired consistency.
- Add mustard, Worcestershire sauce and leftover beef roast, stir and continue to heat on low simmer.
- Add peas and corn, salt and pepper to taste.
- Place 10 phyllo sheets, one at a time, in bottom and sides of a 9 inch pie plate.
- Use pastry brush to coat each layer with butter. Mold each sheet of phyllo within confines of pie plate.
- Add beef mixture, using slotted spoon. (Remove bay leaf.) Add about 1/2 cup of sauce/gravy to top of beef mixture and reserve the remaining amount.
- Top beef mixture with phyllo dough, one sheet at a time and brush each sheet with butter. Again, conform edges to perimeter of pie pan.
- Place in oven for 35 to 40 minutes, until golden brown.
- Allow to sit for 5 minutes, cut and plate each serving, spooning reserved gravy over each serving.
Video
Nutrition
Updated from the Original Post of December 27, 2015
Pin this leftover roast beef recipe for later!
Michelle says
What a great way to use up those leftovers! Prime rib is something I never want to waste 🙂
Veena Azmanov says
I love using leftovers for pot pies. The best way to add more flavor to the meat. This looks so good. Love the phyllo addition.
Marisa Franca says
Phyllo dough reminds me of puff pastry — it’s magical. Any recipe you make with either turns out so delicious it is like a 5 star gourmet meal. Unfortunately, we won’t be able to make this with prime rib — there is NEVER any left over — I’ll try it out with a different cut of meat. Lovely recipe.
Mahy Elamin says
Wow, what a great pot pie recipe! Absolutely love this method! Looks so good. I cannot wait to give it a try. Thank you for sharing this great recipe. YUM!
Jen says
You have left over prime rib???? Just kidding. What a great idea- this looks amazing.
Hannah Healy says
Yum! This looks so good for fall!
Lauren Vavala says
I’ve seen a lot of pot pies, but never one with phyllo dough! What a great idea – such a great comfort food!
Karyl Henry says
LOVE that you use phyllo dough! I just posted a pot pie using biscuits, but your version is a very close second 🙂 I must add this to my meal plan
Claudia Lamascolo says
Oh you got me on this one, that is a great idea, I make pot pies all the time and love using pie crust but this dough is the heavenly buttering flaky kind we all love great great idea!
Carol Pachniak says
This is amazing. Made it tonight with left over pot roast.
Dan from Platter Talk says
Wonderful, Carol! Thanks for the feedback and we sure hope you stop by and leave comments often. We’re so happy you liked this!
sue | theviewfromgreatisland says
omg ~ come to mama! We’re on the same meaty comfort food page today 🙂
Dannii says
There is just something so comforting about pie isn’t there. My husband would love this!
Charla @ That Girl Cooks Healthy says
Oh, wow lovely! I wouldn’t mind giving this pot pie and try, sounds like comfort food to sustain my body throughout the winter.
Tara says
Such a great use of leftover prime rib! Love all the flaky layers from the phyllo!
Neli @ Delicious Meets Healthy says
Terrific! Phyllo pot pie – such a great idea!! Looks delicious and love the step by step pictures!
Dan from Platter Talk says
Thanks so much, Neli!
Richa says
That pastry looks sooo good – flaky, buttery and crisp! I want this NOW!
Dan from Platter Talk says
Thanks, Rica; go for it!
Rachel @ Simple Seasonal says
I’ve got to try making pot pie with phyllo. I never make pot pie because the crust just doesn’t do it for me, but I’ve never been known to turn down phyllo. Thanks for the inspiration!
Dan from Platter Talk says
Thanks, Rachel! We hope you try this!
Donna says
Ooh yum, this sounds like a great pot pie recipe! Sadly, we had no prime rib left after our christmas feast 🙁 Maybe a good excuse to make another one!
Dan from Platter Talk says
Sounds like the best excuse to me! Thanks for the comments!
Marisa Franca @ All Our Way says
This recipe would have been ideal for our aged standing rib roast that we had for Christmas Eve. Unfortunately our boys went through the standing rib roast like locusts in August. There were NO leftovers. We aged our standing rib roast before roasting and it was as tender and flavorful as prime. But I’m pinning your recipe in case we ever have any meat leftover.
Leslie @ Bessie Bakes says
Oh man, I love anything stuffed in phyllo dough. But PRIME RIB! Sounds absolutely perfect for the colder months:)
Diane says
Gosh I can just TASTE this pie! it looks fabulous. I have been craving beef lately. Not hamburger. Time to get uptown with a bit of roast in a pie I think! Yummy! So glad you enjoyed your holiday. All the best to your college freshman. It’s such an exciting time of life!
Dan from Platter Talk says
Thanks for the kind comments, Diane!
Sara @ Life's Little Sweets says
Oh my goodness! This is such a great combination, I would love to have this right now, what a great idea to do phyllo and prime rib! Perfect for winter! Thank you for sharing this recipe, pinning!
Dan from Platter Talk says
Thanks so much, Sara!
Claudia | Gourmet Project says
phyllo is my 2016 challenge. better start with a delicious recipe like this one! thanks for sharing!
Dan from Platter Talk says
Thank, Claudia. Practice makes perfect, and delicious!
Ciao Florentina says
Wow ! This is what I call perfect dude food that must be served in the ManCave during game day ! Note to self 😉
Dan from Platter Talk says
Ha! Thanks so much; and yes, all of our dudes took well to this one!
Patty Haxton Anderson says
My word, that buttery pastry makes this look ultra fabulous and delicious. Beautiful.
Dan from Platter Talk says
Thanks, Patty. Wish you had been here to enjoy this one with us!
justine @ Full Belly SIsters says
This sounds positively decadent, i want to dive in!
Dan from Platter Talk says
Go for it, Justine; we won’t judge!
Cathleen @ A Taste Of Madness says
I love a good pot pie recipe! This sounds delicious!
Dan from Platter Talk says
Thanks, Cathleen; we’re with you all the way on that one!