Preparing The Filling

• Meat pies are extremely versatile and found in many cultures throughout the world, each one distinguished by the spices and veggies used. Begin by either cubing the meat or braising it for shredding. Next, create a sort of stew with whatever ingredients you want in your pie. This is where you can get creative. Use basil and tomatoes for an Italian flare, or spice it up with cinnamon, cumin and red pepper for more of a Middle Eastern touch. Saute the veggies in a little oil, then add the meat and some cooking liquid such as broth or water and a dash of wine to just barely cover the ingredients. Simmer everything until the vegetables are fork tender but not mushy. Season with salt, pepper and spices, then thicken the stew with flour or cornstarch.

The Upper Crust

• Decide how you'd like to crust your masterpiece. Standard pie dough oozes the taste of tradition. It's flaky texture and mild, buttery flavor will pair well with any spices you've chosen without being overpowering. If time is of the essence, pick up pre-made pie crust or some puff pastry at the super market to line your tins with. Don't pre-bake the pie crust; it's not necessary for a meat pie. Some people choose to only top the meat filling with crust and skip the bottom layer -- it's all a matter of preference. No crust and a mashed potato topping is the traditional choice for a shepherd's pie, though similar potato-topped meat pies can be found in many cultures throughout the world, and this route makes it easy to produce a gluten-free meal if that's a concern.

Baking Basics

• A standard pie with a crust should bake at approximately 375 degrees Fahrenheit for 40-45 minutes. Use this as your baseline to adjust cook time and temperature for various sizes. If miniature pies are your thing, raise the temperature to 400 degrees and check them after 30 minutes. Conversely, if you're making a giant pie, lower the temperature and bake it for longer. Shepherd pies or other crust-less ventures don't need to bake for quite as long since everything is already cooked. If everything is hot and just assembled, bake quickly at 425 degrees just to brown the top. If the pie was prepped the night before, cook it as you would a standard pie based on the sizes above.

Safety First

• According to the USDA website, refrigerated leftover roast beef can be heated thoroughly to an internal temperature of at least 165 degrees and consumed within three or four days. Frozen leftover roast beef will stay safe indefinitely, though it may not taste great after more than a few months.