Individual Beef Pies – Repurposing Spaghetti Sauce ($5 Dinner Challenge)

So last week I bought some pie crust. You know, the tube kind! While I normally make my own pie crusts, I’m cutting myself some slack and saving myself some time…given the current situation with Tyler and the need to spend extra time with him while he eats and drinks.

(Update: He has both a video swallow study and a scope of his tummy and esophagus scheduled for this week.)

Cutting myself some slack!

I’ll be back to homemade pie crusts…hopefully for Thanksgiving!

We had spaghetti over the weekend…with lots of leftover sauce.  While I would typically freeze the sauce to use a week or two down the road for another spaghetti meal, this weekend…I repurposed it!

That would be the fancy way of saying, I had fun using up the leftovers and making it seem like it was not leftover spaghetti sauce at all.

I used the sauce to make individual beef pies. Or beef tarts.

But that’s all sorts of wrong…using beef and tart in the same sentence.

So beef pie it is. Individual Beef Pies, to be exact.

(Did you like that Silly Goose plate?!  The big boys fight over it. Because they both want to be “silly geese.”)

(We have developed quite the elaborate turn-taking scheme. To keep the silly geese from flying the coop. Or the pond. Or the lake.)

(Geese don’t live in coops, do they?!)

(Oh my rabbit trail.)

The key with these…pinch, pinch, pinch. We don’t want any sauce bubbling out!

Individual Beef Pies


  • 2 tubes store bought pie crust ($1.49)
  • 2 cups-ish leftover spaghetti sauce ($1)
  • Pinchfuls of parmesan or mozzarella cheese ($.25) Optional
  • Couple clementines ($1)
  • Carrot sticks ($1)


  • Roll out the pie crust onto a clean, flour dusted surface. Cut with a pie cutter (or pizza cutter) into 4ths.
  • Place 2-3 Tbsp leftover spaghetti sauce onto the center of each quadrant.
  • Fold the edges up and pinch. Pinch. Pinch. You want to make sure the sauce isn’t going to bubble over.  So pinch the dough together.
  • Place each little pie onto a greased cookie sheet. Repeat until 8 little pies are made.
  • Bake at 400 for 20-25 minutes, or until the crust is hard and begins to golden.
  • Serve Individual Beef Pies with Carrots and Oranges.

Cost $4.74

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  1. Becky says

    Erin, thanks for the great leftover recipe! and I am soooo relieved to see that others besides me are using quick baby carrots for veggies for the fam, because I too have had no time lately to plan, cook, etc… So I don’t have to make myself feel guilty because I have no time either. I will also keep Tyler and all of you in prayer.

  2. says

    First my thoughts and prayers are with your family and son while he has his tests.
    My receipe for this week is my spaghetti meat sauce how funny that yours is using up the sauce. I may have to give this a try some time.

  3. Claire says

    What a great idea! We just had spaghetti last night. I am back to making my own sauce again. It had lots of ground turkey in it and I could have done this with the leftovers. BUT…hubby cleaned up for me so I could get out to the store for food shopping and he tossed the rest. So sad am I! There wasn’t a whole lot but enough to save for sure. Still thankful he cleaned up though. I will save this for future sauce!

  4. Dawn P. says

    Any tips on how to freeze different sauces, gravies and the like? I’d really like to be able to do a freeze ahead meal on weekends so I can just throw them in the oven or the grill. Any advice on those?

  5. says

    hey pitmasters. im a nocive on the pit and id like to use this kind of sauce for a family gathering on july 28th the problem everyone has a spice tolerance and i dont think the jalapenos are hot enough. i need something like an atomic bomb of heat . i beseech thee oh wise pitmasters what can i do to crack the heat to ’11 thanks


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