Pot Roast Pastitsio

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Leftover Magic

Rated 5 stars out of 5
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  • Read 12 Reviews
Total Time:
1 hr 12 min
Prep
22 min
Cook
50 min
Yield:
4 to 6 servings
Level:
Intermediate
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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

Directions

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.

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Newest Ratings and Reviews

Read all 12 reviews

  • on January 25, 2011

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    This recipe is kind of weird- not a big Emeril fan really- but I do like the dill. Cinnamon is pretty essential to this dish as generally prepared.

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  • on October 13, 2010

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    The flavor was delicious - I just didn't have enough of the sauce to fully cover the pasta and beef. Would make more sauce next time.

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  • on October 19, 2009

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    I had plenty of liquid leftover with the pot roast to add but felt I didn't really have any "gravy" so I used a little seasoning from a mcormick beef stroganoff packet and mixed it with a little water and added it the dish. I used really good penne (de cecco and I think that made the dish. It was really a great way to use leftover pot roast and it serves a lot of people. In fact I still have some "leftover" !
    Next time I will use less pasta... and also, I didn't have any dill so I left it out and it was fine.

    people found this review Helpful.
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