Beef Pot Pie

Beef Pot Pie 2s

Most weeks, I sit down on Saturday or Sunday to come up with the following week’s menu.  I look through  my list of recipe ideas and everything I’ve bookmarked or Pinned.  I consider what’s in season and what main ingredients we haven’t used recently.  Usually, I’ve exhausted my fresh produce stores from the week before and only have pantry staples and fruits and vegetables I froze earlier in the year left, so my cooking options are pretty open.  Occasionally though, we have some bits and pieces left over from impromptu weekend dinners or recipes that only used part of whatever…canned goods, big pieces of produce or meat, etc. I try to be as efficient as possible, but nobody is perfect–there are bound to be some leftovers.

On weeks like that, I give myself an extra challenge and structure the menu around those leftovers. Honestly, some of my best meals come out of it.  This was one of those “let’s use all the random things in the fridge” weeks.  Half a butternut squash, most of a can of chipotle peppers and a few cups of chicken stock because a butternut chipotle soup with the help of some frozen corn.  The rest of the chipotle peppers and some leftover beans became tacos.  And a few leftover roasted carrots and roast beef, along with some frozen leftover gravy, were transformed into a beef pot pie.

Beef Pot Pie

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