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Pot Roast Pies




Source of Recipe


Macklinda


Recipe Introduction


Using pie crust mix and seasoning it with rosemary makes these endearing individual pies both simple and special.
Makes: 6 servings. Prep: 10 minutes. Cook: about 10 minutes. Bake: at 400° for 25 to 27 minutes.




List of Ingredients




1 tablespoon oil
3 carrots, sliced
1 box (10 ounces) frozen cut green beans
1 purchased fully cooked pot roast (2 pounds), cubed
2 cups frozen steak fries, halved
1 can (14 ounces) beef broth
1/2 cup red wine
2 tablespoons Worcestershire sauce
3/4 teaspoon dried thyme
1/4 cup water
3 tablespoons flour
2 tablespoons cornstarch
1 box (11 ounces) piecrust mix
1/2 teaspoon dried rosemary
1/3 cup cold water



Recipe



1. Heat oven to 400°. Heat oil in large pot over medium-high heat. Add carrots; cook 5 minutes, stirring occasionally. Add green beans, pot roast, steak fries, beef broth, wine, Worcestershire and 1/2 teaspoon thyme. Bring to a boil.
2. Mix water, flour and cornstarch in bowl. Stir into boiling mixture; cook until thickened, 2 to 3 minutes. Cool slightly.
3. Mix piecrust mix, rosemary, remaining 1/4 teaspoon thyme and water with fork in a bowl. Roll crust 1/4 inch thick into either 6 rounds to fit six 12-ounce ramekins, or two rounds for two 6-cup soufflé dishes.
4. Bake in 400° oven for 25 to 27 minutes, until golden and filling is bubbly (same baking time for either ramekins or soufflé dishes).

Nutrient Value Per Serving: 534 calories, 22 g fat (7 g saturated), 31 g protein, 52 g carbohydrate, 3 g fiber, 679 mg sodium, 92 mg cholesterol.