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Beef Stew Pot Pie

Beef Stew Pot Pie
  • Prep 25 min
  • Total 50 min
  • Servings 4
Beef stew meets pot pie in this one-skillet dinner that is quick, easy and full of flavour.
June 1, 2018

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced carrots
  • 2 medium russet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)
  • 2 cups refrigerated cooked roast beef
  • 1 ½ cups beef gravy
  • 1/2 teaspoon dried rosemary leaves
  • ½ box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • Chopped fresh parsley, if desired

Steps

  • 1
    Heat oven to 400°F.
  • 2
    In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
  • 3
    Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
  • 4
    Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.

  • Use leftover beef roast or steak in place of the purchased beef roast.
  • Sneak in an extra serving of vegetables by stirring in a cup of canned sweet peas.

Nutrition Facts

Serving Size: 4
Calories
530
Total Fat
25g
Saturated Fat
10g
Trans Fat
0g
Total Carbs
49g
Dietary Fiber
2g
Sugars
3g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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