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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. Now even if you aren't the abandoned and alone mom, I think you will love this! Pot pie is re-purposing at its best. The marsala "gravy" gives it a completely different taste than the first dish, so it really does feel like you are eating something new. Now THAT's the way to stretch your dollars!
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!
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Ingredients:
Right away, you'll notice that there aren't many measurements here. That's because the amount of leftovers varies! Just sort of eyeball it.
- 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
Step-by-Step:
Take out a sheet of puff pastry first (about 40 min ahead of time) to thaw.
Make a simple roux -
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| A fast roux of canola oil and a couple tablespoons of flour. |
Start adding the liquids - beef broth, etc, and stir to incorporate until smooth.
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| I probably used 1 1/2 - 2 cups of broth. Start with less, and more if you think it's too thick. |
Add herbs. Something in here needs to be fresh and bright for a balanced flavor.
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| Fresh thyme from the garden. |
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| 1 tsp - 1 1/2 tsp fresh thyme leaves |
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.
The Marsala is a game changer here. It deepens the flavor and gives is a delicious complexity.
Season well with kosher salt, black pepper, granulated garlic. You need to keep cooking the gravy on low until it loses the "flour'y" taste.
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| kosher salt |
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| black pepper |
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| granulated garlic |
Then add in the leftover veggies, also chopped a little smaller. I added the carrots, potatoes, a few red bell peppers, onions... you know - the stuff I made the roast with.
I had a bit of gravy left in my roast, so I gave a nice spoon or so to each dish. Careful to not add TOO much of the original gravy, or else it will still taste like last night's pot roast.
Now in my head, pot pies always have peas and corn in them. As these didn't have a place in my original roast, I added some frozen ones.
Layer the delicious Marsala 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.
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| My "Marsala 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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| just a bit more thyme |
Cover -
Open up the thawed puff pastry 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 ramekins. 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 ramekins.
Finish the pastry with a few sprinkles of fresh cracked pepper and a few fresh thyme leaves, then cut a few vents in the pastry to allow steam to escape. I put them on a cookie sheet in case anything boiled over.
Bake at 400 degrees about 18 minutes or so. You'll see when they are done.
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Written Method:
Take out a sheet of puff pastry first (about 40 min ahead of time) to thaw.
Make a simple roux with a couple of tablespoons canola oil and a couple tablespoons of flour. Cook until about the color of peanut butter, then start adding the liquids. I probably added up to about 2 cups of beef broth. Stir to incorporate until smooth, then add herbs. Something in here needs to be fresh and bright for a balanced flavor. Next add about 2/3 cup or so of Marsala wine to the "gravy." Season well with kosher salt, black pepper, granulated garlic. You need to keep cooking the gravy on low until it loses the "flour'y" taste.
To individual ramekins, add a cup or so of chopped, leftover roast beef, then leftover chopped veggies (carrots, potatoes, onions and peppers). I had a bit of gravy left in my roast, so I gave a nice spoon or so to each dish. Careful to not add TOO much of the original gravy, or else it will still taste like last night's pot roast. Now in my head, pot pies always have peas and corn in them. As these didn't have a place in my original roast, I added some frozen ones. Layer the delicious Marsala 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 - Open up the thawed puff pastry 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 ramekins. 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 ramekins. Prepare an egg wash with 1 egg and a tablespoon or so of water. Whisk to mix. Brush the egg wash over the pastry - this will give it a beautiful golden sheen.
Finish the pastry with a few sprinkles of fresh cracked pepper and a few fresh thyme leaves, then cut a few vents in the pastry to allow steam to escape. I put them on a cookie sheet in case anything boiled over. Bake at 400 degrees about 18 minutes or so. You'll see when they are done.
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