Pot roast brings the protein to the party in this comfort-food classic.
Photo by Iuliia Nedrygailova
SERVES 6–8 (DEPENDING ON SIZE OF RAMEKINS)
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups beef stock
1 cup whole milk
Kosher salt
Fresh ground black pepper
1½ teaspoons dried oregano
1 cup frozen corn kernels
1 cup frozen peas
1 large russet potato, peeled and diced
1 cup diced carrots
1 cup chopped celery
1 cup diced onions
3 cups shredded pot roast
3–4 pie crusts, store-bought or homemade (or puff pastry)
1 egg, whisked for egg wash (or ¼ cup milk)
Preheat oven to 375 F. In a large skillet or Dutch oven over medium heat, melt butter. Add flour and whisk until lumps are gone and mixture is the consistency of wet sand, 1–2 minutes. Add stock, milk, salt, pepper and oregano. Lower heat slightly and simmer until thickened, 6–8 minutes. Add corn, peas, potatoes, carrots, celery, onions and beef. Mix well and bring to a slight boil. Lower heat and simmer for 30 minutes until vegetables are tender.
Lightly spray ramekins with vegetable oil. Cut pie crusts into circles (or whatever shape ramekins you have) slightly larger than the tops of ramekins. Divide the beef mixture evenly between each ramekin. Cover tops with the rounds. Make 2–3 slits in the top of each crust to allow heat to vent. Place the ramekins on a shallow baking sheet, brush the tops with egg wash and bake for 20–25 minutes or until golden brown.
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