Food Network: Pot Roast Pastitsio

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pot Roast Pastitsio
Recipe courtesy Emeril Lagasse, 2005

Ingredients
1/2 stick (1/4 cup) unsalted butter, plus more for
greasing dish
1/4 cup all-purpose flour
3 cups milk, warmed
2 eggs
2 tablespoons chopped fresh dill
Freshly grated nutmeg, to taste
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 pound penne
2 cups chopped leftover pot roast

1/4 cup beef broth
1/2 cup leftover pot roast gravy
1/2 cup grated Kefalotyri or Parmesan, about 2 ounces

Instructions
Preheat oven to 375 degrees F.

In a heavy saucepan over medium-low heat, melt butter. Whisk in flour and cook,
whisking, 3 minutes. Whisk in milk and bring the sauce to a simmer. Simmer sauce,
stirring, about 8 minutes. In a bowl, whisk eggs and add 1 cup sauce in a steady
stream, whisking constantly to keep the eggs from cooking. Whisk egg mixture into
remaining sauce and stir in dill, nutmeg, and salt and pepper. Keep dill sauce
warm and its surface covered with plastic wrap.

In a pot of boiling salted water, cook penne until al dente. Rinse penne in
colander and drain well. In a large bowl, stir together pot roast meat, beef
broth, and gravy. In a buttered shallow 7 by-11-inch baking dish, place half of
pasta evenly over the bottom. Top with 1/3 of the reserved sauce and then spread
beef mixture evenly on top of the sauce. Top evenly with remaining pasta and pour
the remaining sauce over the pasta. (Pour the sauce slowly to keep from
overflowing and to allow it to sink in.) Bake in middle of oven until set, about
40 minutes. Sprinkle cheese over the pastitsio during the last 20 minutes of
baking.