Friday, April 26, 2013

Roast Beef Pie

1 pkg refrigerated prepared roast beef au jus, or 1 lb of your own leftover roast
20 baby carrots chopped small
6-7 small (not tiny) red potatoes cubed
1 small onion chopped
2 Tblsp olive oil
2 C beef broth plus 1/3 C flour to thicken
2 C leftover or jar gravy (I used jar au jus)
salt and pepper to taste
1 refrigerated pie crust
1 egg beaten

preheat oven to 375
cut roast into bite size pieces

saute vegetables in olive oil until crisp tender
add beef and seasoning
combine flour and broth until smooth
(or just add gravy)
slowly stir into pan

bring to a boil
cook and stir until thickened, about 4-5 minutes
transfer into 9 inch deep dish pie plate
place pie crust on top
brush with beaten egg
cut slits into top
bake 30-35 minutes

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