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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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Reviews

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Average Rating:
  • dvierzen
    Feb 24, 2014

    This was delicious and easy to make. I used left over pot roast. I made my own crust (shortening, flour & water) and added peas and squash. My fiance raved about it! I think next timeI will try to crust to the bottom, too.

  • voodoowitch
    Jun 19, 2012

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

  • IvyRiggs
    Mar 28, 2012

    No comment left

  • smstillinger
    Mar 10, 2012

    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

  • ColleenaG
    Mar 6, 2012

    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.

  • peggywellington
    Feb 21, 2012

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

  • backdraft
    Feb 19, 2012

    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.