Name: Roast Beef Potpie
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roast Beef Potpie

1. 10 fresh baby carrots, chopped -

2. 6 small red potatoes, cubed -

3. 1 medium onion, chopped -

4. 2 tablespoons olive oil -

5. 1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped -

6. 2 tablespoons minced fresh cilantro -

7. 1/4 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1/3 cup all-purpose flour -

10. 2-1/4 cups reduced-sodium beef broth -

11. 1 sheet refrigerated pie crust -

12. 1 large egg, beaten -

How to cook deliciously - Roast Beef Potpie

1. Stage

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.

2. Stage

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.