Second Supper Pot Pie

Turn yesterday’s pot roast leftovers into a brand-new dish!

INGREDIENTS

Filling

·      1 1/2 – 2 cups of leftover beef roast cut into half inch pieces

·      3 carrots, coarse chopped

·      2 russet potatoes, coarse chopped

·      1 cup green beans, cut into 1-2inch lengths

·      1 celery stalk, finely chopped

·      1 small onion, finely chopped

·      1 small shallot, minced

·      ¼ cup all-purpose flour

·      ½ stick butter

·      1 tablespoon fresh thyme, minced

·      1 tablespoon fresh rosemary, minced

·      1 bay leaf

·      6 cups beef broth

Crust

·      1 1/3rd cup all-purpose flour

·      ½ teaspoon salt

·      ½ cup shortening

·      3-4 tablespoons cold water (or more until dough firms)

·      1 egg white, whisked (for egg wash)

INSTRUCTIONS

1.        Over medium heat, melt butter into olive oil in large pot. Once bubbling, add bay leaf, onion, and shallot.

2.        Sauté, stirring regularly (so it doesn’t brown). Once translucent and beginning to get tender, add garlic, thyme, and rosemary.

3.        Still constantly for 1 minute (do not let the garlic brown!)

4.        Add heaping ¼ cup of flour. Constantly stir for 2 minutes or until mix thickens and begins to form a paste consistency.

5.        Add chopped vegetables and beef. Stir until well mixed.

6.        Add beef stock, salt, and pepper.

7.        Bring to boil, reduce heat to simmer for 30 minutes or until veggies are soft and sauce has reduced to a gravy-like consistency.

a.        *For a deeper beef profile, and a tablespoon of beef bouillon.

8.        Adjust thickness of the filling by adding more liquid or reducing depending on desired thickness.

a.        *Remember! It will reduce in the oven some, so filling should be wetter than the desired outcome.

9.        Once the filling is the right thickness and the veggies are tender, remove from heat and transfer to Dutch oven.

10.  Heat your oven to 400º

11.  Let’s get crusty!

a.        Mix flour and salt in a medium size bowl

b.        Cut in the shortening

c.        Mix to a crumbly, pea-like texture

d.        Add water 1 tablespoon at a time, fluff mixture with fork until combined and dough begins to form. Shape into ball

e.        Sprinkle flour on clean, dry surface.

f.           Roll out crust nice and flat

12.  Lay crust gently on top of filling in Dutch oven.

13.  Slit an “x” in the center to release steam while it bakes.

14.  Brush with egg wash over all dough.

15.  Bake for 40-45 minutes or until golden brown on top.