Rustic Pot Roast Pot Pies

By moddie2bert

Ingredients

• 1 can (18.5 oz) Progresso Rich & Hearty beef pot roast with country vegetables soup
• 1/2 cup stout beer
• 3/4 cup plain mashed potato mix (dry)
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 2 cups prepared mashed potatoes
• 1 egg, beaten
• 2 fresh rosemary or thyme sprigs, if desired

Details

Servings 4

Preparation

Step 1

Heat oven to 450°F.
In saucepan, heat soup, beer and dry potato mix over medium heat until thickened. Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg. Bake 20 to 25 minutes or until crust is golden brown. Garnish with rosemary.