Beef Miroton

Here's a delicious way to use up leftover roast beef or pot roast – just bake it anew with sliced potatoes, gravy and buttery breadcrumbs.

Beef Miroton


  • 3 tablespoons butter, plus melted butter for brushing
  • 2 large onions, halved, then sliced
  • 1 tablespoon plain flour
  • 1 cup (250 ml) beef stock
  • 5 cooked potatoes, thickly sliced
  • 10–12 slices leftover cooked beef
  • 1 cup (80 g) fresh breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1⁄2 cup (60 g) grated cheddar cheese (optional)


  1. Preheat the oven to 180°C. Melt half the butter in a small frying pan or saucepan over medium heat.
  2. Add the onions and sauté for 4 minutes, or until soft. Add the flour and stir for 1 minute, then gradually add the stock, stirring constantly until the mixture thickens to a gravy. Reduce the heat to low and simmer for 1 minute.
  3. Lightly brush a shallow baking dish with melted butter. Arrange the potato slices in the dish, then lay the beef slices over the potato. Pour the onion gravy over the top.
  4. In a bowl, mix together the breadcrumbs, remaining butter and parsley. Sprinkle the mixture over the gravy and sprinkle with the cheese, if using.
  5. Bake, uncovered, for 20–25 minutes, or until the dish is heated through and the crumbs are golden brown.

Serves: 4
Preparation: 15 minutes
Cooking: 50 minutes
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