Rustic Pot Roast Pot Pies

(39)
  27 reviews
  • 10 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings

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

Directions

  1. 1 Heat oven to 450°F. In saucepan, heat soup, beer and dry potato mix over medium heat until thickened.
  2. 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. 3 Bake 20 to 25 minutes or until crust is golden brown. Garnish with rosemary.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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