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I have mentioned in a previous post that one of the things I often do is prepare a meal that can be remade into future meals. Such as making a roast one night, the next night taking the leftover roast and making a casserole, and possibly the third night making a stew. This week on Monday night we had a wonderful antelope roast, Tuesday night instead of a simple casserole I turned the leftover roast into a Pot Pie. It was delicious and a wonderful meal for a winter evening. I used antelope but this could of course be made with beef, chicken or turkey.
Pot PieCrust: Use your favorite crust. I adapted
this recipe for our crust.
1 cup whole wheat flour
1 cup soft white flour
1 teaspoon sea salt
1/2 cup cold butter
1/2 cup cold coconut oil
1/2 cup cold water
Mix together flours and salt. Cut in butter and coconut oil. Add water and stir until it forms a ball. Add additional water 1 Tablespoon at a time if needed (I needed about 4 Tablespoons). Divide into two balls. Roll out crust for bottom using unbleached flour as needed. I put my pie in a casserole dish so rolled my crust to fit. Carefully, place dough in buttered dish that you are using. The dough is rather fragile. I waited and rolled out my top crust when I was ready to use it.
Filling
3 potatoes- peeled and cut in bite size chunks
3 carrots- peeled and cut in bite size chunks
1 onion- chopped
3 stalks of celery- chopped
2 Tablespoons butter
2 cups leftover meat- cut in bite size pieces
2 cups gravy (leftover or make fresh*)
Cook potatoes and carrots in water for about 10 minutes until just tender. Meanwhile cook onions and celery in butter over very low heat until soft (about 15-20 minutes). Layer meat, potatoes/carrots, and onions/celery in the pie crust. Pour gravy over the top and place top crust over. Flute edges of crust. Bake at 350 degrees for about 30 minutes until crust is golden and filling is hot.
Gravy: I made a very simple gravy for this. I heated 2 cups of beef broth (I didn’t have antelope broth or I would have used that). In a bowl I mixed 1/4 cup unbleached flour and water until it was a smooth paste. When the broth was boiling I added the flour water while whisking. I turned the heat down and let it cook for a couple of minutes. I let it cool about 15 minutes before pouring over the pie.
Do you have any other suggestions for using leftover roast?
This post is a contribution to Pennywise Platter hosted each Thursday by Kimi, The Nourishing Gourmet
Pot Pie
>Mmmm, Millie that looks wonderful! I can almost smell it. :*)
Sometimes we shred leftover roast and add a homemade bbq sauce and serve on bread or potatoes.
We have also made a gravy for hot beef/turkey/chicken/venison sandwiches… served on bread, potatoes or rice.
Of course, that's only if it survives some hungry soul or three picking at it while it's still tucked into the fridge!
>Stephanie,
Do you have 'Gremlins' that get in your fridge too? I thought they were only at my house…
I love Hot Whatever Sandwiches. They remind me of my Grandpa. Whenever we would be on a road trip and stop to eat he always ordered hot turkey or hot roast beef. The beef and bbq sauce is a great idea.
>Ah, Gremlins, is that what they are called? lol. I have eight of them!! My dh and I are just as guilty as the smaller/younger ones! I try to let everyone know if I have *plans* for something. And I encourage them to ask first… but that doesn't always work!
I am really enjoying your blog… thanks for all you have put in to it. I'll be back. :*)
>Millie- This looks really good ! A great use of leftover roast!