Roast Beef Potpie
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
906
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).