Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 30 min. Bake: 30 min.

YIELD: 6 servings.

Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. —Patricia Myers, Maryville, Tennessee

Ingredients:

10 fresh baby carrots, chopped

6 small red potatoes, cubed

1 medium onion, chopped

2 tablespoons olive oil

1 package (17 ounces) refrigerated beef roast au jus, coarsely chopped

2 tablespoons minced fresh cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup all-purpose flour

2-1/4 cups reduced-sodium beef broth

1 sheet refrigerated pie crust

1 large egg, beaten

Directions:

1. 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.

2. 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.