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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. âPatricia 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 king arthur unbleached all-purpose flour |
2-1/4 cups reduced-sodium beef broth |
1 sheet refrigerated pie pastry |
1 egg, beaten |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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