Lunch: Country Beef Pot Pie

Tender sirloin, veggies and potatoes are nestled in a tender pastry crust.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 tablespoon oil
3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 (12-oz.) 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.)
Sesame seed, if desired

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.

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