Leftover Beef Tater Pot Pie
Transform your leftovers into a comforting, easy-to-make masterpiece with this Leftover Beef Tater Pot Pie! Perfect for busy weeknights, this recipe combines tender, diced beef, a medley of mixed vegetables, and a creamy, herb-infused sauce—all topped with a golden layer of crispy tater tots. The addition of a russet potato gives it a hearty touch, while optional cheddar cheese can turn the crust into a cheesy delight. Ready in just about an hour, this savory pot pie is a creative way to breathe new life into last night's roast or steak. It's a family-friendly dinner that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 2 cups Cooked beef (e.g. roast, steak, or pot roast)
- 2 cups Frozen mixed vegetables (e.g. carrots, peas, and corn)
- 1 medium Russet potato
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 0.75 teaspoon Salt
- 3 cups Frozen tater tots
- 1 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Dice the leftover beef into small, bite-sized pieces and set aside.
Peel and dice the russet potato into small cubes. Place the cubes in a pot of boiling water and cook for 5-7 minutes until just tender. Drain and set aside.
In a large skillet, melt the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the beef broth while continuing to whisk to prevent lumps. Stir until the mixture thickens, about 2-3 minutes.
Reduce the heat to low and stir in the heavy cream, garlic powder, onion powder, dried thyme, ground black pepper, and salt.
Add the diced beef, cooked potato, and frozen mixed vegetables to the skillet. Mix everything well to coat the filling evenly in the sauce.
Pour the beef and vegetable mixture into a 9-inch pie dish or a 9x13-inch baking dish, spreading it out evenly.
Arrange the frozen tater tots in a single layer over the top of the filling, covering the surface completely.
If desired, sprinkle shredded cheddar cheese over the tater tots for an extra cheesy crust.
Place the dish in the oven and bake for 30-35 minutes, or until the tater tots are golden brown and crispy.
Remove from the oven and let the pot pie cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
