Texas Cowboy Pie

  From the 4 little Ferguson’s archives: Cook Once, Eat Twice: Pot Roast Edition!  We have made both dishes again recently, and remembered how much we loved them! 

  Yesterday we prepared an entire Pot Roast and used 1 1/2 cups in a Philly Cheese Steak Pizza.  Today we are using the leftover meat to make this amazing dish called, Texas Cowboy Pie!

Texas Cowboy Pie

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Texas Cowboy Pie


  • 3 whole Large Potatoes
  • Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
  • Leftover Pot Roast {we prepared this in yesterdays post}
  • ½ cup or more Your Favorite BBQ Sauce
  • 2 cups Shredded Cheese
  • Salt And Pepper, to taste

Peel and cube the potatoes into uniform sized cubes. Put potatoes in a pot. Cover potatoes in water and boil them, uncovered, until soft (this will take 10-20 minutes – use your fork to test). Drain liquid, reserving one cup of the liquid. Mash the potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk, as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan. I used my circle baker from Pampered Chef.

Mix BBQ sauce with leftover cooked, shredded beef roast (you needed 1 1/2 cups for your Philly Cheese Steak Pizza) and layer it on top of the potatoes. Top with cheese and bake for 15 minutes at 350F.

Texas Cowboy pie (1)

This is a delicious way to use leftover pot roast! You won’t believe how awesome it is!


texas cowboy pie collage