A couple of nights ago, I made roast beef for a dinner with my friends. It’s an easy roast beef that I was able to put together in a few hours using the slow cooker (slow cookers are really life savers!). Some of my friends weren’t able to come due to work-related matters as it’s the beginning of the years so there were a lot of leftovers. I set aside a few slices for sandwiches, and the rest I made into a pie.
It was inspired by a recipe that I found before. It uses leftover roast beef and easily turns it into a new recipe that involves cheese, broccoli, and mushrooms. I made a couple of pies and decided to bring one to my brother’s house and another to my best friend.
I set aside a few slices for sandwiches, and the rest I made into a pie. It was inspired by a recipe that I found before. It uses leftover roast beef and easily turns it into a new recipe that involves cheese, broccoli, and mushrooms.
I made a couple of pies and decided to bring one to my brother’s house and another to my best friend. Just as I was leaving the house, the front door opened and in came my boyfriend who seemed to suddenly have a free day. He wasn’t supposed to be home, but well, he was standing right there with his huge eye bags.
It’s safe to say that I wasn’t able to bring the pies to where they should have gone. I set up a small dinner table for the two of us while he was taking a bath and had our little impromptu date just before he collapsed out of exhaustion. At least he was able to tell me it tasted really good!
Photo and recipe courtesy of Betty Crocker.
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Quick Tip: This pie can be covered and refrigerated for up to 24 hours before baking. You might need to bake a bit longer than what the recipe suggests since you’ll be starting with a cold pie.