Prep 15 mins
Cook 1 hr
I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.
- 1 (15 ounce) package refrigerated pie crusts, softened as directed on package
- 1 tablespoon oil
- 3⁄4 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
- 1 medium onion, chopped (1/2 cup)
- 1 (12 ounce) jar beef gravy
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1⁄8 teaspoon pepper
- 2 cups frozen mixed vegetables
- 2 cups frozen southern style hash brown potatoes (from 32-oz. pkg.)
- Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
- Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
- Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
This was very easy to prepare and was a hit with everyone. I did omit the sugar for personal taste. Otherwise it was followed to the letter.
This was a very easy recipie, but I would not add the sugar, we like a savory pie not a sweet one.
This was so easy and really delicious. I had some leftover beef from Superbowl Sunday when I made beef dip sandwiches. I didn't have the jar gravy so I used two packets of brown gravy mixed with water as directed that ended up making about 16 ounces of gravy...a good amount for this recipe. Otherwise, it was as written and very delicious.