Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.
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- 1/4 cup butter, plus more for buttering pan
- 1/2 cup flour
- 3 cups milk, warm
- 2 eggs
- 2 tablespoons fresh dill, chopped
- nutmeg, ground, to taste
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 3/4 lb penne pasta, uncooked
- water, boiling salted, for cooking pasta
- 2 cups pot roast, leftover, chopped
- 1/4 cup beef broth
- 1/2 cup gravy, leftover
- 1/2 cup parmesan cheese, grated
- 1Preheat oven to 375°F.
- 2Melt butter in heavy saucepan over medium-low heat.
- 3Whisk in flour.
- 4Cook, whisking, 3 minutes.
- 5Whisk in milk and simmer, stirring about 8 minutes.
- 6In bowl, whisk eggs.
- 7Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
- 8Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
- 9Cook penne in boiling salted water until al dente.
- 10Rinse and drain well.
- 11Combine pot roast, broth and gravy in a large bowl.
- 12Butter a shallow 7"x11" baking dish.
- 13Place half of pasta evenly over the bottom of dish.
- 14Top with 1/3 cup of sauce.
- 15Spread beef mixture evenly over pasta.
- 16Top with remaining pasta.
- 17Pour remaining sauce SLOWLY over pasta.
- 18Bake for about 20 minutes.
- 19Top with cheese and bake until set, about 20 minutes more.
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Nutritional Facts for Emeril's Pot Roast Pastitsio
Serving Size: 1 (243 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 717.2
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 15.0 g
- Cholesterol 173.2 mg
- Sodium 1744.3 mg
- Total Carbohydrate 96.2 g
- Dietary Fiber 10.1 g
- Sugars 0.3 g
- Protein 23.5 g
The following items or measurements are not included: