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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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.