Country Beef Pot Pie

Source: Jan Taylor

1 package Pillsbury Refrigerated Pie Crusts, softened as directed on package
1 tablespoon oil
3/4 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 (12 ounce) jar beef gravy
1 tablespoon cornstarch
2 teaspoons granulated sugar
1/8 teaspoon pepper
2 cups frozen vegetables
2 cups frozen southern-style hash brown potatoes

Heat oven to 400 degrees 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.

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

Makes 6 servings.