You may have left over roasted potatoes and carrots to use in pie.
Saute onions, celery, carrots in olive oil and butter until softened on low heat about 10 minutes.
Add broth and diced potatoes and continue to cook in sauce pan until the vegetables are softened.
Add wine to broth. Add roast beef.
Combine cold water and flour into a jar and shake.
Add to broth and simmer until thickened about 10 minutes.
Prepare pie crust in 9 inch pan or 4 smaller individual pans.
Pour into pie crust and top with pie dough.
Make slits into the top of the crust.
Bake for 35-45 minutes or until golden brown.