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Roast Beef Potpie Recipe

Roast Beef Potpie Recipe photo by Taste of Home

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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

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Roast Beef Potpie Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

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. Yield: 6 servings.

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

Originally published as Roast Beef Potpie in Simple & Delicious February/March 2012, p34

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Reviews for Roast Beef Potpie

Roast Beef Potpie

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Reviewed on Jun. 19, 2012 by voodoowitch

We really liked this one. I was leery about the cilantro though so I used tarragon instead. Italian seasoning would be good too.

Reviewed on Mar. 10, 2012 by smstillinger

I've made this twice now, my family loved it! So easy to make. I did leave out the cilantro because I don't like it. I will make this often

Reviewed on Mar. 06, 2012 by ColleenaG

My family loved this recipe. The only thing I altered was I added frozen peas, which really added some color. My family did think that it could use more crust so next time I'll line the pie plate with a crust. I think this would be a great receipe for leftover pot roast.

Reviewed on Feb. 21, 2012 by peggywellington

Taste was excellent. Very easy to assemble. Could add pie crust to the skillet and bake. One less pan to wash,

Reviewed on Feb. 19, 2012 by backdraft

Great recipe! Instead of the premade roast beef, we used a slow cooked corned beef (16 oz.) that we had done a couple days earlier. It was fabulous!! This ones definitely on the to make again list.