Note: I grew up with 7 brothers and sisters so our mom was great at turning left overs into other great dishes. This was one of our favorites.
Just tuck left over cooked beef roast with the left over carrots, potatoes and onions into a pie pastry.
2 cups left over cubed beef roast (1/4 inch pieces)
1-1/2 cups cubed cooked potatoes
1 cup left over beef gravy
1/2 cup diced cooked carrots
1/2 cup diced cooked onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 tsp. pepper
pastry for double crust pie (9 inches)
Half and half cream
In a large bowl, combine the first nine ingredients, set aside
On a lightly floured surface roll out one-fourth of the pastry into an 8 inch circle. Mound 1 cup filling on half of the circle. Moisten edges with water, fold dough over the filling and press the edges with a fork to seal. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each ,brush with cream. Bake at 400 for 20 to 25 minutes or until golden brown. Yields 4 servings