Ingredients
10 fresh baby carrots, chopped6 small red potatoes, cubed1 medium onion, chopped2 tablespoons olive oil1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped2 tablespoons minced fresh cilantro1/4 teaspoon salt1/4 teaspoon pepper1/3 cup all-purpose flour2-1/4 cups reduced-sodium beef broth1 sheet refrigerated pie crust1 large egg, beaten
Preparation
Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes.
Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes.
