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
Roast Beef Potpie
Can you freeze Roast Beef Potpie?
Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.
Roast Beef Potpie
Prep Time
30 min
Cook Time
30 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
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.
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