Short Rib Pot Pie

We’re suppose to get this massive snow storm starting tomorrow. No big deal. It’s just 12-18 inches of snow. In Richmond. What’s the worst that can happen? Oh that’s right, we could be stuck at home for the next few days. Thankfully I have us covered in the food department.

A couple weeks ago I had made some short ribs in the slow cooker and they were delicious. I didn’t just want to reheat the leftovers, I wanted to create something new. That’s when I came across the idea of making them into a pot pie. All the ingredients were right there in the leftovers. The only thing that was left to make was the crust and add in some peas. The result was divine.

While everyone else is feasting on their eggs, milk and bread, we will be indulging in short rib pot pie. A perfect meal for the cold winter weather.

Short Rib Pot Pie

Ingredients

• Leftover short ribs or pot roast w/ gravy
• 1 9-inch pie crust recipe
• 1 cup peas
• 1 egg

Directions

1. Preheat oven to 400F.
2. Shred the leftover short ribs or pot roast and place it in a 1.5qt casserole dish. Add any vegetables that the ribs or roast may have cooked with. Add the peas. Cover everything with the gravy and mix to combine.
3. Roll out the pie dough about 1 inch wider than your casserole dish. Then fold the excess over and flute the edge. Place the pie dough on top of the filling. Cut 4 slits in the top. Brush it with the egg wash.
4. Bake for 40 mins or until the crust is golden and the filling is bubbling. Allow to rest for 10-15 minutes before serving.