It's Night 2 of our Trifecta*, time to turn that delectable pot roast into an entirely new meal. This meal will take less than 20 minutes to get into the oven. I added some sauce to the original recipe, though you can omit it or serve some sauce on the side.
*this recipe uses leftover Merlot pot roast (recipe here)
Serves 6 (bake both and freeze one for another night)
1 (14.1 oz) package refrigerated piecrusts
2 cups prepared mashed potatoes (you can make your own or buy them already made)
2 cups chopped Merlot pot roast
1/2 cup cooked carrots (I saved some of my glazed carrots from the night before)
1 cup frozen baby peas, thawed
1/2 - 3/4 cup sauce from the Merlot pot roast
1 large egg
Preheat oven to 400 degrees.
Unroll the first piecrust onto a parchment paper lined baking sheet. Spread 1 cup potatoes over half the crust, leaving a one inch border all around.
Toss together the pot roast, carrots, peas, and sauce. Spoon half the mixture over the potatoes.
Whisk together the egg and 1 tsp water and brush a small amount of the egg mixture around the edge of the piecrust. Fold dough over filling, pressing and folding edges to seal.
Repeat with remaining crust and mixture.
Brush tops of pies with remaining egg mixture. Cut small slits in top of each pie for steam to escape.
Bake at 400 degrees for 25 - 30 minutes or until crusts are golden brown and crisp.
Easy peasy and delicious! There was the perfect ratio of crust to filling and the addition of the sauce was a good one. I had hoped to freeze the second pie, but tried to move it before it had cooled and it broke in half. It made a yummy lunch the next day.