Beef and Vegetable Pies

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Beef and Vegetable Pies

Beef and Vegetable Pies
Make ahead and freeze.
2 tbsp. olive oil
2 small onions peeled and chopped
2 stalks celery chopped
2 medium carrots peeled and chopped
1-1/2 lb. Certified Angus Beef® roast beef (from our Deli) sliced 1/2-inch thick
1 (16- oz.) package Purely Idaho Herb Roasted
Potatoes chopped
2 (10.5- oz.) cans Franco-American Beef Gravy
1/2 tsp. McCormick Gourmet Collection Black
3 (15- oz.) packages Pillsbury Ready Crust
Pie Crust
Prep time: 45 minutes
Cook time: 40 to 45 minutes

In a large skillet, sauté onion in oil for 10 minutes. Add celery and carrots; sauté for 10 minutes more. Meanwhile, coarsely chop roast beef into 1/2-inch cubes. In a large bowl, combine beef, vegetables, potatoes (including seasoning packet), gravy and pepper. Lay each pie crust on a cutting board and cut in half to make 2 semicircles. Brush edges with water and place about 3/4 cup filling on each dough half. Fold over top and press edges to seal. Roll edges and crimp decoratively. Wrap individually in plastic wrap and freeze until firm. To cook, preheat oven to 350°F. Place desired number of pies on a large baking sheet and make a small slit in the top of each. Bake for 40 to 45 minutes or until golden brown.

Makes 12 pies.
Nutritional Information:
632 calories, 26 g protein, 27 g fat, 68 g carbohydrate, 4 g fiber, 41 mg cholesterol, 1084 mg sodium


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