Ingredients:
1 (15 ounce) packages refrigerated pie crusts, softened as directed on package
1 tablespoon oil
3/4 lb boneless beef top sirloin steaks, cut into 1/2-inch cubes
1 medium onions, chopped ( 1/2 cup)
1 (12 ounce) jars 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.)
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.