Country Beef Pot Pie

Tender sirloin, veggies and potatoes are nestled in a tender pastry crust. ...MORE + LESS -

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 tablespoon oil

3/4 lb (375 g). boneless beef sirloin steak, cut into 1/2-inch cubes

1 medium onion, chopped (1/2 cup)

1 can (284 mL) beef gravy

1 tablespoon cornstarch

2 teaspoons sugar

1/8 teaspoon pepper

2 cups frozen mixed vegetables

2 cups frozen diced hash-brown potatoes

Sesame seed, if desired

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1

Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2

Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
3

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.
4

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.
5

Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.