Steak and Vegetable Pie-Deep Dish

By DebCooks

A great new twist on pot roast dinner.

Ingredients

• 1/2 of a 15 oz pkg rolled refrigerated pie crust (1 pie crust)
• 3/4 beef broth
• 1 teas dried marjoram, crushed
• 2 cloves garlic, minced
• 1/4 teas salt
• 1/4 teas pepper
• 2 medium potatoes, peeled and cubed
• 2/3 cup thinly sliced carrots
• 1/2 c chopped onion
• 2-17 oz pkgs refrigerated cooked beef roast au jus
• 1 c half and half
• 1/4 c flour
• 3/4 c frozen peas

Preparation

Step 1

Let crust warm up at room temperature.
In a large saucepan combine broth, marjoram, garlic, salt and pepper, bring to a boil. Stir in potatoes, carrots and onion, reduce heat. Simmer covered for 10 minutes.
Remove meat from containers, reserving juices. Cut meat into 1/2 inch cubes, set aside. In a small bowl combine half and half and flour, gradually stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in meat, meat juices and peas. Heat through. Remove from heat and keep warm.
Preheat oven to 400. Roll pie crust larger than the diameter of your 2 qt casserole. Spoon meat mixture into casserole and top with pie crust. Trim pastry 1 inch beyond edge and fold under extra pastry. Crimp edges as desired.
Cut small slits in top of pastry for steam to escape.
Bake for 25-30 minutes or until golden brown. Let stand 15 minutes before serving.