Ingredients
- 1/3 cup butter or reserved fat from pot roast
- 1/3 cup all-purpose flour
- 3 cups beef broth
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- ½ teaspoon ground black pepper
- 3 cups cooked diced potatoes, carrots and onions or reserved vegetables from pot roast
- 1 cup sliced celery
- 1 cup frozen peas
- 2 cups shredded cooked beef pot roast
- 1 prepared pie crust
Directions
- Heat oven to 450°F. Spray a 2-quart round casserole or 10x8-inch baking pan with nonstick cooking spray. Set aside.
- In a Dutch oven over medium heat, melt butter. Add flour and whisk until smooth. Add salt, thyme and black pepper. Cook, stirring constantly for 5 minutes or until mixture turns medium brown.
- Slowly add beef broth and cook until thickened.
- Stir in vegetables and beef. Transfer to prepared casserole. Top with pie crust. Fold under excess crust and crimp edge. Prick with a fork.
- Bake 25 to 30 minutes or until crust is brown.
Serves: 6
