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Roast Beef Potpie

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
6 ServingsPrep: 30 min. Bake: 30 min.

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.
© Taste of Home 2013

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Roast Beef Potpie (continued)

Nutrition 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.
© Taste of Home 2013