Ingredients
- 1 box refrigerated pie crusts, softened as directed
- 3/4 lb boneless beef sirloin steak, cut into 1/2 inch cubes
- 2 small onions , cut into thin wedges
- 1 1/2 cups cubed,peeled potatoes
- 3/4 cup carrots
- 1/2 cup sweet peas
- 1 jar whole mushrooms, drained
- 1 jar brown gravy
- 2 tbsp cornstarch
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg yolk
- 2 tsp water
- 1 tsp sesame seed
Details
Servings 6
Preparation
Step 1
heat oven to 425. prepare pie crusts as directed for 2 pie crusts using a 9 inch glass pie pan
in a large skillet, cook beef and onions, over medioum high heat for 4-6 minutes or until beef in browned, stirring frequently. stir in potatoes, carrots,peas and mushrooms.
in a small bowl, combine gravy, cornstarch,thyme,salt and pepper, mix well. stir into beef mixture; cook until thoroughly heated. pour mixture into crust lined pan. top with second crust; seal edges and flute.. cut small slits in top crust.
in another bowl, combine egg yolk and water; blend well. brush top crust with egg mixture. sprinkle with sesame seed.
bake at 425 for 30 -40 minutes or until crust is golden brown and filling is bubbly. cover edge of crust with strips of foil after first 15 - 20 minutes to prevent excessive browning. cool 10 minutes before serving.
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