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Jan. 1st, 2023 11:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Leftover Meat Pot Pie.
1 1/2 cups gravy (see below)
4 slices bacon (I used house-made)
1 onion, chopped
1 lb leftover roast meat (I used turkey from Xmas), cubed
4 carrots, cooked and sliced
3 potatoes, ditto (I used sunchokes)
1/2 tsp cinnamon
salt and pepper
9" pie crust
Improvised Gravy:
2 Tbsp minced shallots
no garlic (Ha! I used... more.)
3 Tbsp butter
3 Tbsp flour
1/4 cup red wine
1 1/2 cups beef or chicken stock (I used house-made chicken, which I always have in the freezer)
salt and pepper
Make the gravy: saute the shallots and garlic in the butter until translucent. Stir in the flour and, cooking slowly, stir until it becomes light brown. Remove the pan from the heat and add the wine and 1/4 cup stock. Stir until smooth, return to the heat, and slowly add the remaining broth, stirring constantly. Cook for 5 minutes, stirring often. Add salt and pepper to taste.
Heat oven to 425. Fry the bacon until soft but cooked and set aside. Add the onion and cook until soft. Add the meat, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling. Salt and pepper to taste. Put mixture into a deep pie dish. Roll out the pastry and place on top; crimp and cut as needed, leaving a vent hole. Bake about 20 minutes, until crust is brown and filling is bubbling.
What worked: I expected this to be stodge. It was, but it was much better quality than a commercial pot pie. The improvised gravy worked better than I expected. It was comforting on a cold night and used up a good amount of leftover roast beast. Sunchokes were fine to replace the potatoes.
What didn't: The cinnamon didn't really work for me (that might have been better with beef). I would use sage (and other herbs) instead, along with some parsley and green onions. Also more garlic in the filling, because garlic.
Will I make it again? I wouldn't rule it out.
1 1/2 cups gravy (see below)
4 slices bacon (I used house-made)
1 onion, chopped
1 lb leftover roast meat (I used turkey from Xmas), cubed
4 carrots, cooked and sliced
3 potatoes, ditto (I used sunchokes)
1/2 tsp cinnamon
salt and pepper
9" pie crust
Improvised Gravy:
2 Tbsp minced shallots
no garlic (Ha! I used... more.)
3 Tbsp butter
3 Tbsp flour
1/4 cup red wine
1 1/2 cups beef or chicken stock (I used house-made chicken, which I always have in the freezer)
salt and pepper
Make the gravy: saute the shallots and garlic in the butter until translucent. Stir in the flour and, cooking slowly, stir until it becomes light brown. Remove the pan from the heat and add the wine and 1/4 cup stock. Stir until smooth, return to the heat, and slowly add the remaining broth, stirring constantly. Cook for 5 minutes, stirring often. Add salt and pepper to taste.
Heat oven to 425. Fry the bacon until soft but cooked and set aside. Add the onion and cook until soft. Add the meat, gravy, carrots, potatoes, and cinnamon, stirring constantly until bubbling. Salt and pepper to taste. Put mixture into a deep pie dish. Roll out the pastry and place on top; crimp and cut as needed, leaving a vent hole. Bake about 20 minutes, until crust is brown and filling is bubbling.
What worked: I expected this to be stodge. It was, but it was much better quality than a commercial pot pie. The improvised gravy worked better than I expected. It was comforting on a cold night and used up a good amount of leftover roast beast. Sunchokes were fine to replace the potatoes.
What didn't: The cinnamon didn't really work for me (that might have been better with beef). I would use sage (and other herbs) instead, along with some parsley and green onions. Also more garlic in the filling, because garlic.
Will I make it again? I wouldn't rule it out.
