Rustic Pot Roast Pot Pies

Cozy pot pies make a tasty dinner for meat-and-potatoes lovers.

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Servings 4

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( 39 ) Ratings

39 Ratings

5 Stars

4 Stars

3 Stars

2 Stars 31%

1 Stars 29%

Member Reviews ( 31 )

2b01c4be-4eeb-49b6-b5dd-85efd50ad046

ingredients 7
Prep Time 10 min
Total Time 35 min

Ingredients

1: can (18.5 oz) Progresso® Rich & Hearty beef pot roast with country vegetables soup

1/2: cup stout beer

3/4: cup plain mashed potato mix (dry)

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: cups prepared mashed potatoes

1: egg, beaten

2: fresh rosemary or thyme sprigs, if desired

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Directions

1 Heat oven to 450°F. In saucepan, heat soup, beer and dry potato mix over medium heat until thickened.
2 Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg.
3 Bake 20 to 25 minutes or until crust is golden brown. Garnish with rosemary.

EXPERT TIPS

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Expert Tips

You can use red wine or beef broth for the beer. You'll get a different taste with each.

Use a beer that you like the taste of. Guiness was used in testing the recipe in the Pillsbury kitchens.

This recipe makes two pot pies. The prepared mashed potatoes are spooned down the center of each of the two crusts. The dry potatoes are mixed in with the soup that gets spooned on top of the potatoes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 660
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 1130mg; 1130%;
Total Carbohydrate: 83g; 83%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 6%;

Exchanges:

3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Brandy970

report Posted Mar. 22, 2013 9:27 AM

This recipe is an enormous foo-pa!!! not enough meat or veggies!! the best part was the pie crust! need to go back to the drawing board on this one--- better still, just toss it!!!!

rlmgamble

report Posted Mar. 13, 2013 11:47 AM

I was very disappointed with this meal....It did not look the same and the soup had very, very little meat or veg in it. Was very unhappy :(

editorKaren

report Posted Nov. 8, 2012 4:13 PM

Recipe reviews have said a lot about this cozy pot pie. We've added a lot of recipe tips to help out - like you can use beef broth or red wine instead of the beer. There are two pot pies - you spread the mashed potatoes over the two crusts. The dry potatoes are mixed in with the soup and that gets spooned over the potatoes on the crust. Hope this makes it simpler to prepare.

TabTaj

report Posted Jan. 28, 2012 11:15 AM

My family thought it was good. I traded beef stew and beef broth for the soup & beer. Didn't add dry flakes to stew it would be too thick. Used leftover mashed potatoes as the base. Does need additional spice/herbs. I will make this again with additional tweeking.

joanie79

report Posted Jan. 10, 2012 6:32 PM

After seeing the other reviews I was a little worried about this recipe so I doctored it up. I used beef broth instead of beer and I added a can of mixed veggies. I also used 2 cans of soup. I added garlic, rosemary, pepper & cayenne pepper to the soup mixture. I made it just like a double crust pie instead of like the recipe. And instead of the egg wash I brushed the top with garlic butter after it was done cooking. This made it very good! I will keep this recipe now.