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Roast Beef Potpie

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. —Patricia Myers, Maryville, Tennessee
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 10 fresh baby carrots, chopped
  • 6 small red potatoes, cubed
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 2-1/4 cups reduced-sodium beef broth
  • 1 sheet refrigerated pie pastry
  • 1 egg, beaten

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.
Nutrition Facts
1 piece: 402 calories, 20g fat (7g saturated fat), 66mg cholesterol, 700mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 20g protein.

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