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“This is super simple to put together. This makes too much filling for a regular pie dish, so I'd suggest either a casserole dish, or at least a deep dish pie plate. This is excellent made with left over pot roast, but the canned roast beef works just fine for me too. You can also substitute 2 four ounce cans of sliced mushrooms for the fresh mushrooms, and cooking sherry works great in place of the red cooking wine.”
READY IN:
1hr
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Press one pie crust into a deep dish casserole dish, pricking the bottom of the crust all over with a fork, and bake for 15 minutes.
  3. While it's cooking, prepare the vegetables, then place the carrots, potatoes and onion in a microwaveable covered dish with about 1 T of the broth. Cook 5-7 minutes until potatoes are done.
  4. Empty the roast beef into a large bowl and separate the chunks with a fork or kitchen shears.
  5. Add the soup, broth and wine and stir together until combined.
  6. Add the mushrooms, peas and the cooked potato/carrot/onion mixture, and mix lightly to coat.
  7. Pour all into prepared pie crust and top with the remaining crust, sealing edges around the casserole dish.
  8. Prick top with fork in a couple of areas.
  9. Place on a large baking sheet to catch any spillover.
  10. Bake for 35-40 minutes, until crust is nicely browned.
  11. Let rest at least 10-15 minutes before serving.

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