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Ingredients: 8-16 oz . leftover 44th Street Beef Pot Roast 2 tablespoons olive oil 1/2 white onion fine dice 3 inch carrots sliced 1/3 thick 2 stalks celery coarse chop 1 cup coarsely chopped roasted potatoes 1 cup red wine 1 bay leaf 2 cups low sodium beef broth 1/2 cup milk 2 tablespoons flour 1 teaspoon Dijon mustard 1 tablespoon Worcestershire sauce 1 cup frozen peas 1 cup frozen sweet corn Salt and pepper to taste 1 package of phyllo dough about 20 sheets 1 stick of butter melted
Instructions: Preheat oven to 350 degrees F. Using large skillet, heat olive oil over medium high heat. Create mirepoix with onion, carrots, and celery. Saute until onions are soft and translucent. Add potatoes and heat for a couple of minutes while stirring. Add wine, reduce to 1/2 volume. Add bay leaf. Add broth and milk, bring to low boil, reduce heat and simmer for a couple of minutes. Slowly add flour to desired consistency. Add mustard, Worcestershire sauce and leftover beef roast, stir and continue to heat on low simmer. Add peas and corn, salt and pepper to taste. Place 10 phyllo sheets, one at a time, in bottom and sides of a 9 inch pie plate. Use pastry brush to coat each layer with butter. Mold each sheet of phyllo within confines of pie plate. Add beef mixture, using slotted spoon. (Remove bay leaf.) Add about 1/2 cup of sauce/gravy to top of beef mixture and reserve the remaining amount. Top beef mixture with phyllo dough, one sheet at a time and brush each sheet with butter. Again, conform edges to perimeter of pie pan. Place in oven for 35 to 40 minutes, until golden brown. Allow to sit for 5 minutes, cut and plate each serving, spooning reserved gravy over each serving