Step 1

Heat oven to 400°F.

Step 2

In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.

Step 3

Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.

Step 4

Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.