Prime Rib Phyllo Pot Pie Recipe from Platter Talk
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4.7 from 23 votes

Leftover Prime Rib Phyllo Pot Pie

This leftover roast beef pot pie is also great if you are looking for leftover steak recipes.  This makes for a great follow-up family meal, the day after that big prime rib dinner!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entree
Cuisine: American
Keyword: beef, leftover prime rib, leftover roast beef, leftover steak recipes, leftovers, pot pie
Servings: 8
Calories: 390kcal
Author: Dan from Platter Talk


  • 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


  • 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.



Calories: 390kcal | Carbohydrates: 32g | Protein: 12g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 453mg | Potassium: 546mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 12.4mg | Calcium: 52mg | Iron: 3.3mg