sick of eating the same leftover pot roast? turn it into THIS. 🤤🥐
french onion beef & mushroom pot pie with tender shredded roast, caramelized onions, buttery mushrooms, melted gruyère, and a rich gravy beneath golden, flaky puff pastry.
proof that leftovers might actually be better the second time around. 🤎
🥧 french onion beef & mushroom pot pie
ingredients:
• 2½ to 3 cups leftover shredded pot roast (i used venison!)
• 2 large yellow onions, thinly sliced
• 8 oz baby bella mushrooms, sliced
• 4 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 2 tbsp all purpose flour
• ¾ cup unsalted beef stock
• 2 tbsp dry sherry (optional)
• ½ tsp dijon mustard
• 1 tsp fresh thyme
• ¼ tsp black pepper
• ½ tsp sherry vinegar (optional)
• ½ cup freshly grated gruyère
• leftover roast gravy, optional
• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water for egg wash
instructions:
1. melt 2 tbsp butter in a dutch oven over medium low heat. add onions and caramelize for 35 to 45 minutes until deeply golden. remove and set aside.
2. add olive oil and mushrooms to the same pot. cook for 8 to 10 minutes until browned. add fresh thyme during the last minute.
3. deglaze with sherry, scraping up the browned bits. add remaining 2 tbsp butter and flour. stir for 2 minutes.
4. gradually stir in unsalted beef stock, dijon, and black pepper. simmer until thickened into a glossy gravy.
5. return onions to the pot and fold in shredded roast, including any leftover vegetables. add a splash of the original roast gravy if desired. simmer gently for 5 minutes. taste before adding any salt! finish with sherry vinegar if needed.
6. allow filling to cool for 15 to 20 minutes. transfer to a shallower baking dish if your dutch oven is too deep. sprinkle gruyère evenly over the filling.
7. cover with cold puff pastry, secure around the edges, and cut 3 small steam vents. brush with egg wash.
8. bake at 425°f for 30 to 40 minutes until the pastry is golden and flaky and the filling reaches 165°f.
9. rest for 10 minutes, garnish with thyme, and dig in! 🤤
serves 4 to 6.
save this one for your next pot roast leftovers! 🤎
follow @_withbailey for more recipes 🤍
#potpie #leftoverpotroast #comfortfood #fallrecipes #frenchonion
