Whenever I have any meat leftover, I make pot pies and freeze them for future use. Our favourite is chicken pot pie, but beef is a close second. I make it exactly like the beef pot pie but replace the gravy with a can of condensed cream of mushroom soup. Yields 2 pot pies.
6 potatoes, peeled and diced
2 cups frozen mixed vegetables
2 cups leftover beef
1 cup gravy
4 frozen pie crusts, or make your own (keep boxes)
Peel and cut potatoes and boil them, when they are almost done, add frozen vegetables. Drain and let cool. Prepare gravy as per package. Mix everything together and divide into 2 pie crusts. Use the other 2 pie crusts to make a the top crust, seal the edges using a fork, cut an X in the centre of the pie. Cover with plastic wrap. Place pies back in the box and freeze. When ready to eat, you can remove the pies from the freezer the night before to thaw or bake from frozen. Remove plastic wrap and cover pies with aluminum foil and bake at 350ºF for half hour if thawed, one hour if frozen. Bake uncovered for the last 10 minutes, tops should be golden. As oven temperature vary, please internal temperature. Let rest for 10 minutes before cutting.