Roast Beef Potpie

Name: Roast Beef Potpie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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 crust; 1 large egg, beaten

Total Time Prep: 30 min. Bake: 30 min.

Yield 6 servings

Test Kitchen Approved

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

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 crust
1 large egg, beaten

Directions

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.
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.

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

Recipe Creator