Easy Beef Pies Recipe
Easy Beef Pies Recipe photo by Taste of Home
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Easy Beef Pies Recipe

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We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. —Jennie Weber, Palmer, Alaska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (15 ounces) refrigerated beef roast au jus
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Salsa con queso dip, optional

Nutritional Facts

1 pie (calculated without queso dip): 752 calories, 46g fat (19g saturated fat), 108mg cholesterol, 921mg sodium, 53g carbohydrate (7g sugars, 0 fiber), 31g protein.


  1. Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with two forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices.
  2. Unroll one pastry sheet; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over half of each pastry to within 1/2 in. of edge. Fold pastry over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining pastry and filling.
  3. Bake 15-18 minutes or until golden brown. If desired, serve with queso dip.
    Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until heated through.
    Yield: 4 servings.
Originally published as Easy Beef Pies in Simple & Delicious June/July 2015

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DianeC23 User ID: 141506 229956
Reviewed Jul. 21, 2015

"This was very easy to make, and was quite tasty. I didn't prepare the queso dip, which made parts of it quite dry (though it was still good), so I'll make sure the have queso on hand for next time! I like how this could be made with leftover beef roast, or with prepared roast (like Hormel's, etc.) Tip: let your pie crusts warm a bit out of the refrigerator before unrolling. It makes it easier to unroll without breaking."

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