Friday, May 4, 2012

Roast Beef Pot Pie

This pot pie was AMAZING! It was super easy to assemble. From start to the table, it was just under an hour. The flavor was delicious. It was a HUGE hit with the entire family (including my picky eater).

10 baby carrots, chopped
6 small red potatoes, cubed
1 medium onion, chopped
2 tbsp olive oil
1 17 oz package refrigerated beef roast au jus (or leftover roast), coarsely chopped
1/4 tsp salt
1/4 tsp pepper
1/3 c all purpose flour
2 1/4 c beef broth
1 sheet refrigerated pie pastry
1 egg, beaten

Saute carrots, potatoes & onion in oil until crisp tender in a large skillet. Add the beef roast, salt & pepper. Combine the flour & broth until smooth; gradually stir into pan. Bring to a boil. Cook & stir for 2 minutes or until thickened. Transfer to a 9-inch deep dish pie plate (it must be this size or it will run over). Place pie pastry over filling. Trim, seal & flute or crimp edges. Cut slits in pastry. Brush with egg. Bake at 375 degrees for 30-30 minutes or until golden brown.

Recipe adapted from Simple & Delicious

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