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Leftover Beef & Tater Pot Pie

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“This is great for using up leftovers. It is easy & quick to prepare. Use left over veggies in it too if you have them - Use your imagination. This was originally a Campbell Soup recipe Tweeked a few times by me. Just came across it in a drawer I haven't made it for a while. Hope you enjoy it Good served with a green salad”
READY IN:
50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml potatoes, cooked & diced
  • 283.49 g package frozen mixed vegetables, thawed
  • 473.18 ml beef, cooked, diced
  • 2 garlic cloves, finely minced
  • 1 jalapeno, finely diced
  • 283.49 g cream of mushroom soup
  • 78.78 ml water
  • 7.39 ml Worcestershire sauce
  • 4.92 ml dried thyme
  • 1 prepared pie crust, thawed (One crust)

Directions

  1. Lightly grease a 9" pie plate and place the beef, potatoes& veggies in it, mix them so they are evenly distributed.
  2. Mix the soup, garlic, pepper, worchestershire& thyme&.
  3. pour over the beef mixture.
  4. Place the pie crust over top, pinch the crust around the edges cut 2 slits in the top& bake in 400F oven for 35 minutes or until the crust is golden and it is heated through.

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