Individual Roast Beef Pot Pies

One of my favorite things to cook is a chuck roast in a big Dutch oven pot. I fill the pot with onions, carrots, beef stock, red wine and fresh thyme before letting it do its thing in a slow oven. The meat is so tender that you don't even need a knife and I turn all that cooking liquid into the best gravy.

The leftovers keep us fed for days but I like to turn the last bits of it into something new. And as much as I love this roast, I also love pot pies. What's not to love about a delicious filling in flaky pastry, right? I might even...um...purposely set aside some of those leftovers.

Because the vegetables I use in with the roast tend to give their all during cooking, I saute some fresh ones for the pot pie, top it with buttery puff pastry and add a little cheese because...cheese. Nobody doesn't like these leftovers. Enjoy!

Yield: 4 ServingsAuthor: Anita Schecter

Individual Roast Beef Pot Pies

prep time: 25 minscook time: 15 minstotal time: 40 mins

Individual pot pies with leftover roast beef, carrots and puff pastry.

ingredients:

Sauce:

3 Tablespoons butter, divided

1 Onion, peeled and diced

1 Clove garlic, peeled and finely minced

2 Tablespoons all-purpose flour

1 1/2 Cups beef stock

Salt and pepper to taste

Filling:

2 Cups shredded cooked beef (my recipe follows)

2 Cups sliced carrots, peeled and lightly steamed

1 Teaspoon fresh thyme leaves

Topping:

4 Squares puff pastry

1 Egg

1/2 Cup shredded smoked Gouda cheese

Roast:

3-4 lb. Chuck roast

1 Tablespoon olive oil

1 Onion, peeled and sliced

4 Carrots, peeled and sliced

4 Cloves garlic, peeled and crushed

5-6 Cups beef stock

1 Cup red wine

1 Teaspoon salt

1/2 Teaspoon black pepper

Large handful fresh thyme sprigs

instructions:

Pre-heat the oven to 400 degrees.

To make the sauce, add one tablespoon of the butter and the diced onion to a large skillet or cast iron pan. Saute on medium heat until translucent and add the garlic. Continue cooking for an additional minute.

Push the onion mixture to the sides of the pan and melt in the remaining butter. Whisk in the flour until thoroughly coated and slowly whisk in the beef stock. Continue cooking until the sauce begins to thicken. Season with salt and pepper.

Stir the beef, carrots and thyme into the sauce and pour into 4 individual ramekins.

Cut 4 squares of puff pastry, slightly larger than your ramekins and place on top. Crack the egg into a bowl and beat, then brush the tops of each puff pastry with the egg and top with the shredded cheese.

Place the ramekins on a baking sheet to catch any drips and bake for 15 minutes or until the pastry is a light golden brown.

To make the roast, add the olive oil to a large Dutch oven and, on high heat, sear the roast on all sides. Add the onion, carrots, garlic, beef stock, wine, salt, pepper and thyme to the pot. Cover and cook in a 350 degree oven for 4 hours. Remove the roast, strain the stock and thicken with a little flour.

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