Mississippi-Miso Beef Pot Pie (2 individual ramekins or one 8-inch dish)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 1 lb shredded pot roast (about 2 cups), 1 cup reserved cooking sauce, and 1 cup of the cooked carrots/onions/mushrooms leftover Japanese-Style Mississippi Pot Roast

• 1 TBSP unsalted butter
• 1 refrigerated biscuit dough sheet or 1/2 sheet refrigerated pie crust (enough to top two 10–12 oz ramekins or a single 8-inch dish)
• 1 TBSP all-purpose flour
• 1/3 cup frozen peas (optional)
• 1 egg beaten with 1 TBSP water (egg wash)
• 1 small shallot or 2 TBSP minced sweet onion (if you want fresh aromatics)
• 1/3 cup low-sodium beef stock (extra to adjust consistency)

Directions

1. Preheat oven to 400°F (204°C). Butter two 10–12 oz ramekins or an 8-inch ovenproof dish and set aside.
2. Make a quick gravy: heat 1 TBSP butter in a skillet over medium, add 1 small minced shallot (or 2 TBSP minced onion) and sauté 1–2 minutes until translucent; stir in 1 TBSP flour and cook 30 seconds.
3. Add reserved filling: slowly whisk in 1/3 cup beef stock, then add the 1 cup reserved cooking sauce, 1 cup reserved vegetables, 1 lb shredded beef, and 1/3 cup frozen peas (if using); simmer 2–3 minutes until slightly thickened — the filling should be saucy but spoonable.
4. Adjust seasoning and portion: taste for salt/pepper, divide the filling between the two ramekins (or pour into the 8-inch dish); let cool 5 minutes so filling isn’t scalding under pastry.
5. Top with dough: cut biscuit dough or pie crust to fit, brush edges with egg wash, and seal pastry over each ramekin (or across the 8-inch dish). Brush top with remaining egg wash and cut a few vents.
6. Bake 18–22 minutes at 400°F until pastry is golden and filling bubbles at vents. Let rest 5 minutes before serving — filling should be bubbling and pastry deeply golden.

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