Roast Beef Potpie

Directions

• In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Transfer to a 9-in. deep-dish pie plate. Place pie pastry over filling. Trim, seal and flute edges. Cut slits in pastry; brush with egg. Bake at 375° for 30-35 minutes or until golden brown.
• Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake 70-80 minutes longer or until a thermometer inserted in center reads 165° and crust is golden brown.