Roast beef recipe left in the meat jar

This meat loaf recipe is a good way to use up ice-cream roast beef, beef tenderloin , beef jerky, roast beef or tako meat. Don’t you have any leftovers? You can make this pie with pre-cooked frozen beef tips or frozen beef or pork.

What you’ll need

1 tablespoon of frozen baked cream. Canola oil 1/2 cup chopped onions 1-1/2 cups frozen sloe brown potatoes 3/4 cup frozen peas and carrots (blend evenly) 2 tablespoons Worcestershire sauce 2 tablespoons ketchup 1 cup leftover roast beef, brisket, roast beef or beef taco meat Kosher salt and freshly ground black pepper (to taste) 3 slices American or cheddar cheeseHow to make it

Take the baked out of the refrigerator to thaw while making the filling. Preheat oven to 350 F Heat oil in a large, nonstick skillet over medium heat. Add the onions. Cook for 3 to 4 minutes, until softened. Add the frozen hash browns. Stir frequently for 5 to 6 minutes, until soft but not browned. Add the frozen peas and carrots, Worcestershire's sauce, ketchup and beef stock. Cook for 2 to 3 minutes until Vegetable Recipes are thawed. Season to taste with salt and pepper. Peel the baking paper onto a baking tray. Spoon filling onto pies, leaving a 1-inch border around the top. Rinse the filling with a spatula. Fill filling to about 1-1/2 inches high. Spoon the meat pie filling into the milk crust crust, tipping as desired. The meat looks like a rustic tart. Bake 30 to 40 minutes, until pie crust begins to brown. Top with cheese pie. Bake for another 5 minutes, until cheese is melted and crust is golden.