Left Over Pot Roast Pot Pies


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

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.