Apparently I should write a whole book on "Creative Ways to Use Up a Roast" because lately it's been happening often. I buy a roast or two on sale, slow cook them, and then eat them for days, trying desperately to reinvent them into new dishes so we don't all die of food boredom.
Recently, I turned my roast leftovers into individual pot pies. This is a cute little presentation and kids think it's marvelous to get their own pot pies in personal-sized dishes. I had cooked my roast with carrots, celery, onions, and potatoes, so everything I needed was pretty much there, though I did add some peas to my pot pies just because I like them.
If you are not really into making crust, I won't tell on you if you use a refrigerated store-bought crust. I usually have a dough ball or two of extra pie crust in my freezer that I can pull out for this very purpose.
Individual Beef Pot Pies
2 cups cooked roast beef, cut into hunks
2 cups diced cooked carrots, onions and potatoes
1/2 cup frozen peas
1 1/2 cups cooking liquid from the slow cooker (or just use boxed beef broth)
1 tablespoon cornstarch
1 pie crust
Put the cooking liquid into a medium-sized saucepan, reserving about 1/4 cup. In another cup or bowl, mix the reserved broth with the cornstarch and then pour into the saucepan. Over medium-high heat, stir the liquid and add the meat and vegetables. As it heats, it will thicken.
Portion the gravy and filling into four ramekins, top with pie crust you've rolled out and divided into four sections. Poke a few holes in the top and bake at 350 F for about 20 minutes, until crust is cooked through.
I like to put a little egg wash (just whisk together egg and water and use a pastry brush) on top to make the crust look extra pretty.
A note about making the roast: I like to cook my roasts in the slow cooker AFTER searing them. For really flavorful broth, I use a dark beer, some beef broth, Worcestershire sauce, garlic, plenty of salt and pepper, a couple of bay leaves, and any other favorite seasonings.