I often use leftover pot roast in this easy pot pie. Leave out the top round steak and stir the pot roast in with the mixed veggies.

2 Tbsp butter
2 Tbsp olive oil
1 small onion, chopped
1/2 pound top round steak, cut into 1/2-inch pieces
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp dried thyme leaves
1/2 cup all-purpose flour
4 cups beef stock
1 Tbsp Worcestershire sauce
1 1/2 cups sweet potatoes, peeled and diced 1/2″
2 cups frozen mixed vegetables
2 cups all-purpose baking mix
1 cup buttermilk
1 extra large egg
Butter-flavored cooking oil spray

1. In a large saucepan over medium heat, melt the butter and add in the olive oil. Add the steak pieces and cook until browned. Stir in the onions, garlic, salt, pepper, and thyme. Cook until the onions soften. Add the flour and cook, stirring constantly, 2 minutes. Slowly whisk in the stock and Worcestershire sauce until the mixture is smooth.
2. Bring the mixture to a boil and add in the sweet potatoes. Cook on low, stirring frequently until the sweet potatoes are tender, 6 to 10 minutes. Stir in the vegetables and remove from the pot from the heat.
3. Pre-heat the oven to 400 °. Spray an 8 x 11 in (2 qt) baking dish with non-stick cooking spray. Pour the chicken and vegetable mixture into the pan.
4. Whisk together the baking mix, buttermilk, and egg. Mix until well blended. Spoon the batter over the beef and vegetables. Bake for 30 minutes, or until the top is golden brown and the juices bubble around the edges of the pan.

Servings: 6