Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced carrots
  • 2 medium russet potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)
  • 1 package (15 oz) refrigerated cooked beef roast au jus
  • 1 jar (12 oz) beef gravy
  • 1/2 teaspoon dried rosemary leaves
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • Chopped fresh parsley, if desired

Instruction

  • Heat oven to 400°F.
  • 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.
  • 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.
  • 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.