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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups prepared mashed potatoes
1
egg, beaten
2
fresh rosemary or thyme sprigs, if desired
Preparation
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.
