Leftover Prime Rib Pot Pie

🧂 Ingredients

• 1 tablespoon butter

  (or extra virgin olive oil)
• 1 cup yellow onion

  (diced, or use white onion)
• 1 teaspoon each, salt & pepper

  (to taste)
• ½ teaspoon garlic powder
• 2 cups beef broth
• 3 tablespoon cornstarch
• 1 teaspoon Worcestershire sauce
• 2 cups frozen vegetable mix

  (12 ounces)
• 1 lb prime rib roast

  (cooked leftover prime rib, chopped)
• 1 butter pie crust
• 2 cups mashed potatoes

  (see recipe, or use store bought)

Instructions

• 1 Preheat your oven to 350°F (175°C) and move your baking rack down to the second
  rack from the bottom.
• 2 In a large skillet over medium heat, melt the butter and saute the onions until
  tender. Add the salt, pepper, and garlic powder. Stir to combine.
• 3 In a small mixing bowl or your liquid measuring cup, dissolve the cornstarch
  into the beef broth. Pour the mixture into the skillet with onions and add
  Worcestershire sauce, frozen vegetables, and leftover prime rib roast meat, and
  then mix until smooth.
• 4 Bring the gravy with vegetables and beef to a simmer, then remove from heat and
  allow to thicken and cool slightly before transferring it into your pie crust.
• 5 Place the butter pie crust into your 9-in pie pan and poke holes with a fork
  throughout the bottom of the crust. Pour the pot pie filling into the crust and
  gently smooth it into one layer.
• 6 Bake the pot pie on the lower rack at 350°F (175°C) for 15 minutes. Take the pot
  pie out and add 2 cups of mashed potatoes on top in a smooth layer. Place the
  pie back into the oven and bake for another 12-15 minutes.
• 7 Once the pie is done, take it out of the oven and allow it to cool for 5-10
  minutes before serving.

Nutrition Info