• 1 cup Ore-Ida Potatoes O'Brien
  • 1 Heinz HomeStyle Rich Mushroom Gravy
  • 1/4 cup Heinz Chili Sauce
  • 1 tablespoon Lea & Perrins The Original Worcestershire Sauce
  • 1 teaspoon thyme dried
  • 1 tablespoon cornstarch


Preheat oven to 375° F.

Coat 10-inch deep dish pie plate with nonstick cooking spray.

In a small bowl, whisk together gravy, chili sauce, Worcestershire sauce, thyme and cornstarch until smooth.

In a 2-quart microwave-safe baking dish, combine Potatoes O’Brien, roast beef, carrots and gravy mixture.

Cover with wax paper and microwave on high heat setting for 10 to 12 minutes, or until heated through, stirring once halfway through.

Season with salt and pepper if desired.

Meanwhile, in a large bowl, whisk together egg and milk.

Add baking mix and mix well until dough ball forms.

Knead dough about 10 times, adding more baking mix or flour as needed to reach desired consistency.

Roll out onto lightly floured surface to form a large circle.

Transfer to pie plate, and press into bottom and sides.

Spoon potato mixture evenly in and crimp edge of dough.

Bake uncovered for 30 to 40 minutes, or until crust is golden brown.

Remove from oven and sprinkle with cheese and green onions.

Bake for another 3 to 5 minutes, or until cheese is melted.

Allow to rest for 5 minutes and cut into 8 wedges.

Tip: If desired, substitute shredded cheddar cheese with shredded Swiss cheese.

Recipe reprinted by permission of Heinz. All rights reserved.

RecID 251