Springtime brings fresh flowers, warm weather, and, of course, delicious Easter recipes! If you’re looking for a show-stopping dish to serve at your holiday gathering, these Easter Pot Roast Pies are just what you need.
This recipe takes a classic pot roast dinner and transforms it into adorable, individual pies made with flaky puff pastry, rich beef filling, creamy mashed potatoes, and a cute carrot garnish. The result? A fun, flavorful dish that will impress your guests and bring a festive touch to your Easter table.
Whether you’re making these mini pot pies for Easter dinner, brunch, or as a creative way to use leftover pot roast, they’re guaranteed to be a crowd-pleaser.
Why You’ll Love Easter Pot Roast Pies
These little pot roast pies aren’t just cute—they’re packed with flavor and super easy to make. Here’s why they’ll become a new Easter tradition:
- Perfect for Individual Servings – No need to slice and serve! Each pie is portioned just right.
- Adorably Festive – The tiny carrot garnish makes them look just like little Easter nests!
- Great for Leftovers – Got leftover pot roast or mashed potatoes? This is the perfect way to repurpose them.
- Beginner-Friendly – Using store-bought puff pastry makes this an easy no-fuss recipe.
- Comfort Food with a Twist – All the flavors of a pot roast dinner wrapped in flaky pastry.
If you love shepherd’s pie, beef pot pie, or comforting homestyle dishes, this recipe is right up your alley!
Ingredients You’ll Need
For the Pot Roast Filling:
- 2–3 cups cooked pot roast, shredded
- 1 cup carrots, chopped
- 1 cup peas or green beans
- ½ cup diced onion
- ½ cup celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ cup beef broth or leftover gravy
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Pies:
- 1 box puff pastry (2 sheets), thawed
- 1–2 cups mashed potatoes (leftover or freshly made)
- ¼ cup grated Parmesan cheese
- 6 small baby carrots (or carved carrot pieces for garnish)
- 1 egg (for egg wash)
- Optional: Extra gravy for serving
Step-by-Step Instructions
Step 1: Make the Pot Roast Filling
The heart of these pies is the savory, rich beef filling. If you have leftover pot roast, simply shred it. If not, you can make a quick pot roast using chuck roast in a slow cooker or Instant Pot.
Heat olive oil in a skillet over medium heat.
Add onions, celery, and carrots. Cook for 5–6 minutes until softened.
Stir in garlic and cook for another minute.
Add tomato paste, Worcestershire sauce, and beef broth. Stir well.
Add shredded pot roast and peas. Season with salt and pepper.
Let it simmer for 5–10 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.
Step 2: Prepare the Puff Pastry
While the filling cools, it’s time to prep the flaky puff pastry that holds everything together.
Preheat oven to 375°F (190°C).
Lightly flour your surface and roll out the puff pastry.
Cut it into 6 equal squares (or the shape needed to fit your muffin tin or baking dish).
Gently press each pastry square into a greased muffin tin or baking dish, letting the edges slightly overhang.
Step 3: Assemble the Pies
Now for the fun part—building your mini pot roast pies!
Spoon a generous portion of the pot roast filling into each pastry cup.
Add a scoop of mashed potatoes on top, shaping it into a dome.
Place a small baby carrot (or a carved carrot piece) on top of the mashed potatoes.
Sprinkle grated Parmesan cheese over the top for extra flavor.
Step 4: Bake Until Golden
To get that beautiful golden-brown color, we’ll use an egg wash.
Beat one egg and brush it over the exposed puff pastry edges.
Bake for 20–25 minutes, or until the pastry is crispy and golden brown.
Step 5: Serve and Enjoy!
Once out of the oven, let the pies cool for a few minutes before serving. If you want extra indulgence, drizzle with warm gravy before serving.
These Easter pot roast pies are best served warm with a side of spring salad or roasted vegetables.
Tips for Perfect Pot Roast Pies
Use Leftover Pot Roast – This dish is a great way to use up leftovers while making something fun and new!
Don’t Overfill – Avoid overstuffing the pastry to prevent spills while baking.
Customize It – Swap beef for shredded chicken or a vegetarian filling with mushrooms and lentils.
Freeze for Later – Assemble and freeze unbaked pies, then bake fresh when needed!
How to Serve Easter Pot Roast Pies
This dish is so versatile! Here are some serving ideas:
As an Easter Dinner Entrée – Serve as a main dish alongside roasted vegetables.
For Brunch or Lunch – These pies pair beautifully with fresh fruit, spring salads, or deviled eggs.
Party Appetizer – Make mini muffin tin versions for bite-sized appetizers.
With Extra Gravy – Serve with warm beef gravy for dipping.Variations to Try
Chicken Pot Pie Style – Swap pot roast for shredded rotisserie chicken.
Vegetarian Option – Use a mix of mushrooms, lentils, and vegetables instead of meat.
Cheddar Topping – Instead of Parmesan, try shredded sharp cheddar cheese for extra richness.
Spicy Twist – Add a dash of cayenne pepper or smoked paprika for heat.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the pies and refrigerate them for up to 24 hours before baking.
Can I freeze them?
Yes! Freeze unbaked pies, then bake straight from frozen—just add a few extra minutes to the cooking time.
Can I use pie crust instead of puff pastry?
Yes! Pie crust works too, but puff pastry gives a flakier texture.
Final Thoughts
These Easter Pot Roast Pies are the perfect blend of comfort food and festive fun. Whether you’re serving them as a holiday main dish, brunch treat, or creative way to use leftovers, they’re guaranteed to bring smiles to your table.
