Roast Beef Potpie
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
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
Ingredients
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10 fresh baby carrots, chopped
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6 small red potatoes, cubed
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1 medium onion, chopped
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2 tablespoons olive oil
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1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped
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2 tablespoons minced fresh cilantro
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/3 cup all-purpose flour
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2-1/4 cups reduced-sodium beef broth
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1 sheet refrigerated pie crust
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1 large egg, beaten
Directions
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1.
Preheat oven to 375°. 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 until thickened, 2 minutes.
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2.
Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes.
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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