“Leftover” Steak Pie

Tuesday nights are the one of those nights, at supper time, that I have a tendency to end up scavenging in the refrigerator, because I usually go to the store come Wednesday morning.  The refrigerator will have bits and pieces from the previous week, but it will also have the leftovers from whatever restaurants that my husband and I have been to that weekend.  Yes, we like to eat out, too!

I throughly enjoy leftovers, and think that you should always use up as much as you possibly can.  Not just of economic reasons but because a lot of dishes just get better, with a little time for the flavors to meld together.

Inventory of the pantry; potatoes, onions, garlic, canned tomato sauce; refrigerator, leftover steak, very nice piece of ribeye but not enough for two and some lovely bone marrow butter. I have hamburger that needs to be cooked before it goes bad. Leftover beet greens from roasted beets earlier in the week, and frozen peas and carrots. And I have about a ounce of extra sharp cheddar cheese, go figure how did that end up in the back of the frig.


Beet Leaves

Beet Leaves


Supper Time


Diced Ribeye and Bone Marrow Butter


Leftover wine, yeah!

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“Leftover” Steak Pie

4- 5 ounces of diced steak

1 pound ground hamburger

beet leaves, leaves only not stems, from 3 beets

1 small onion, diced

1 clove garlic, minced

2 tablespoons olive oil, or whatever is leftover I used the bone marrow butter

1 teaspoon dried pepper flake

1 teaspoon Worcestershire sauce

1 can tomato sauce

1 can diced tomatoes

1/4 red wine

1 12-oz package frozen peas and carrots

1-2 ounces extra sharp cheddar cheese

4 medium sized potatoes, yellow yukon work nicely

milk and butter to taste, for mashed potatoes

Salt and pepper should be used sparingly because the food has already been seasoned from their previous cooking processes.

Chop potatoes, if the potatoes have a thin skin I don’t always peel them, and place in a medium sized pan, cover with cold water, lightly salt water and bring to a boil. When fork tender, drain and mash with butter and milk.

Chop beet leaves and give them a good rinse. Blanch for 3 minutes and drain.  Brown hamburger, drain and set to one side. Sauté onion and garlic in olive oil, and add drained beet leaves.

Combine tomatoes, wine, diced steak, Worcestershire sauce, red pepper flake, hamburger, and onion, garlic, beet leaf mixture. Spoon into oven safe dishes, or one medium sized casserole and top with mashed potatoes and grated sharp cheddar cheese. Bake at 375 degrees for 30 minutes to brown the top of the potatoes. Make 3-4 servings.


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