Transforming Leftovers: Beef Pot Pie Filling

I may not be able to follow a recipe to save my life, but transforming leftovers into something totally new is a special talent of mine. When the family saw what I was about to turn into lunch I heard groans and moans.

Leftover Beef Pot Pie with Cranberry Sauce

Leftover Beef Pot Pie with Cranberry Sauce

  • about a third of a cooked steak with about 1/4 cup caramelized onions and a few slices of mushrooms
  • soup bones that were turning to powder and the meat and soft tissues that had come off them while making the stock – amounting to about a cup of meat.
  • a jar of cooked winter squash
  • some juicing carrots
  • some green beans
  • a head of cauliflower
  • a bit of blue cheese
  • a couple eggs
  • onions, garlic, herbs from the garden
  • cranberry sauce

I wanted pot pie. But I didn’t have the ingredients on hand for a proper almond flour crust or gravy.

I decided to try a cauliflower crust similar to what I’d seen people do for pizza. But having tried it once before, I was afraid to bake in it. I figured the wet filling would soak into the crust and it would turn into a giant mess. So I decided to make my filling in a pot, and make a crust to dip into the filling, separately. I started the crust while the filling was boiling.

(Note – while the filling is legal for GAPS Intro Stage 1, the crust is not legal until Full GAPS due to the cheese.) Mashed cauliflower (‘fauxtatoes”) topping would have been a good choice – then you’d have a shepherd’s pie!

Making the Beef Pot Pie Filling

Leftover Beef Pot Pie

Leftover Beef Pot Pie with Cauliflower Crust

  1. I separated the meat from the bones and chopped it into smaller pieces.
  2. Slice up a medium onion, 2 cloves of garlic, cut 2 large carrots into 1/2-1 inch pieces, and cut the 2 cups of green beans into 1 inch pieces.
  3. Gather herbs: 2 sage leaves, 2 tsp fresh thyme, 1 tsp fresh oregano, bay leaf, black pepper, salt
  4. Add all ingredients except for green beans to a large stainless steel pot, with enough water to just cover them (I would have used beef stock instead if I’d had any). Cover and bring to a boil.
  5. Add green beans when the carrots are nearly done and continue to boil until the green beans are cooked, too.
  6. With a slotted spoon, take out vegetables and meat, leaving onions and mushrooms and about 1/4 of the green beans. Don’t worry about being too careful.
  7. Add 1/2 pint of the cooked squash to the liquid and puree the liquid and remaining veggies together with an immersion blender. Cook at a slow boil to reduce to desired consistency.
  8. Add the vegetables and meat back to the liquid.

We set the crust on top and served with a bit of cranberry sauce. To my delight, the family gobbled it up and even went back for more!

This post is part of Fat Tuesday

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