Ingredients
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1 (15 ounce) package refrigerated pie crusts, softened as directed on package
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1 tablespoon oil
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1 medium onion, chopped (1/2 cup)
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1 (12 ounce) jar beef gravy
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1 tablespoon cornstarch
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2 teaspoons sugar
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1/8 teaspoon pepper
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2 cups frozen mixed vegetables
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2 cups frozen southern style hash brown potatoes (from 32-oz. pkg.)
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3/4 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
Instructions
- 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.