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crescent-topped pot roast pie

(1 rating)
IsaandLiv avatar
Recipe by
Elizabeth Gingras
@IsaandLiv
New Castle, PA

A very hearty recipe. Courtesy of Pillsbury.

►
(1 rating)
yield 4 serving(s)
prep time 45 Min
cook time 25 Min

Ingredients For crescent-topped pot roast pie

  • cooking spray
  • 1 Tbsp
    vegetable oil
  • 1 lb
    boneless beef top sirloin steak (1 inch thick), cut into thin bite sie strips
  • 2 c
    matchstick-cut carrots from 10 oz. bag
  • 1 md
    onion, halved, thinly sliced
  • 2 c
    thinly sliced celery (3 to 4 medium stalks)
  • 1-12 oz
    jar of beef gravy
  • 1 Tbsp
    dijon mustard
  • 1 jar
    6 oz. sliced mushrooms, drained
  • 1 can
    8 oz. refrigerated crescent dinner rolls
  • 1 Tbsp
    sesame seed

How To Make crescent-topped pot roast pie

  • 1
    Heat oven to 375 degrees.
  • 2
    Spray 2 qt. baking dish on the bottom and sides.
  • 3
    In 10 inch non stick skillet, heat oil over medium high. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet. Place on a dish.
  • 4
    In same skillet, cook carrots, celery, and onion 10 minutes, stirring occasionally, until crisp-tender.
  • 5
    Return beef to skillet and stir in gravy, mustard, and mushrooms. Cook about 2 minutes or until hot and bubbly.
  • 6
    Pour into baking dish.
  • 7
    Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch. To create a braided appearance. Spray triangles with cooking spray. Sprinkle with sesame seed.
  • 8
    Bake 22 to 24 minutes or until crust us golden brown.
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