Last night we had a nice big beef pot roast with all the veggies. Today, we have leftovers! This afternoon after being abandoned my all my kiddos (one of those nights where they all go in different directions) I decided I should do something with that leftover roast.
This is really one of those "what do I have around here" dishes.... a pot roast pot pie with a flaky, golden, puff pastry topping! Yum! Of course you could put anything in here that you wanted. How easy is this... everything pretty much all cooked... throw it all together and throw some pastry on top!
Ingredients:- left over beef roast and veggies
- frozen peas and corn
- puff pastry sheets
- canola oil
- flour
- beef broth
- salt, pepper, onion powder
- fresh thyme
- marsala wine (or regular red wine)
- 1 egg + water
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| My 2 year old daughter loves these single packs of corn and peas with basil butter. Just right for a serving. |
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| Take out a sheet of puff pastry first (about 40 min ahead of time) to thaw. |
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| A couple of small grade A red potatoes. |
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| Cut them small and uniform for fast cooking. I put them in a glass measuring cup with water and threw them in the microwave about 4 minutes to precook them. |
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| I always have chicken and beef broth on hand in the pantry. |
Make a simple roux -
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| A fast roux of canola oil and a couple tablespoons of flour. |
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| Cook until about the color of peanut butter. |
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| Start adding the liquids - beef broth, etc and stir to incorporate until smooth. |
Add herbs -
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| A handful of fresh thyme from the garden. Something in here needs to be fresh and bright for a balanced flavor. |
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| I added about 2/3 cup or so of Marsala wine to my "gravy." The alcohol cooks out and you are left with something just a little different in the background. |
Put it together -
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| About a cup or so of left over beef pot roast, chopped into small chunks. |
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| I prepped the ramekins with Crisco butter flavored spray. |
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| In goes the roast... |
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| A handful of those frozen corn and peas. |
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| The chopped and boiled potatoes. I could have added potatoes from the roast, but didn't think to keep them last night when I put the food up. |
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| Chopped, cooked baby carrots from my roast. |
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| My "gravy" - seasoned with salt, pepper, a little onion powder, the tender little leaves from a few sprigs of thyme, the marsala wine, beef broth, and the roux. Maybe make this a little soupier with the broth than you think you'll need. |
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| Layer the gravy over the veggies and roast. It'll cook down and mix in on its own. But if you want to mix it, knock yourselves out. |
Cover -
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| Here is the thawed puff pastry. |
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| Open it up on a lightly flowered cutting board so it won't stick. |
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| I made circles to follow with a bowl that was just a little larger than my ramikens. I wanted some of the pastry to hang over the sides a little bit. Then I cut the pastry with a paring knife. |
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| Fit the pastry over the ramikens. |
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| Prepare an egg wash with 1 egg and a tablespoon or so of water. Whisk to mix. |
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| Brush the egg wash over the pastry - this will give it a beautiful golden sheen. |
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| Finish the pastry with a few sprinkles of fresh cracked pepper, and cut a few vents in it to allow steam to escape. I put them on a cookie sheet in case anything boiled over. |
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| Bake at 400 degrees about 18 minutes or so. You'll see when they are done. |
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Yummo!!!
Written Directions:
| Take out a sheet of puff pastry first (about 40 min ahead of time) to thaw. |
| A couple of small grade A red potatoes. |
| Cut them small and uniform for fast cooking. I put them in a glass measuring cup with water and threw them in the microwave about 4 minutes to precook them. |
| | I always have chicken and beef broth on hand in the pantry. |
| A fast roux of canola oil and a couple tablespoons of flour. |
| Cook until about the color of peanut butter |
| Start adding the liquids - beef broth, etc and stir to incorporate until smooth. |
| A handful of fresh thyme from the garden. Something in here needs to be fresh and bright for a balanced flavor. |
| I added about 2/3 cup or so of Marsala wine to my "gravy." The alcohol cooks out and you are left with something just a little different in the background. |
| About a cup or so of left over beef pot roast, chopped into small chunks. |
| I prepped the ramikens with Crisco butter flavored spray. |
| A handful of those frozen corn and peas. |
| The chopped and boiled potatoes. I could have added potatoes from the roast, but didn't think to keep them last night when I put the food up. |
| Chopped, cooked baby carrots from my roast. |
| My "gravy" - seasoned with salt, pepper, a little onion powder, the tender little leaves from a few sprigs of thyme, the marsala wine, beef broth, and the roux. Maybe make this a little soupier with the broth than you think you'll need. |
| Layer the gravy over the veggies and roast. It'll cook down and mix in on its own. But if you want to mix it, knock yourselves out. |
| Here is the thawed puff pastry. |
| Open it up on a lightly flowered cutting board so it won't stick. |
| I made circles to follow with a bowl that was just a little larger than my ramikens. I wanted some of the pastry to hang over the sides a little bit. Then I cut the pastry with a paring knife. |
| Fit the pastry over the ramikens. |
| Prepare an egg wash with 1 egg and a tablespoon or so of water. Wisk to mix. |
| Brush the egg wash over the pastry - this will give it a beautiful golden sheen. |
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