Winter Warm-Up Beef Pot Pie

Enjoy this savory beef pot pie packed with vegetable – a great dinner made using Pillsbury® pie crusts. MORE+ LESS-

By Pillsbury Kitchens

November 4, 2010

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

3/4

lb. boneless beef sirloin steak, cut into 1/2-inch cubes

small onions, cut into thin wedges

1 1/2

cups cubed (3/4-inch) peeled baking potatoes

3/4

cup cut (1x1/2x1/2-inch) carrot

1/2

cup frozen sweet peas

(4.5-oz.) jar whole mushrooms, drained

(12-oz.) jar brown gravy

tablespoons cornstarch

1/2

teaspoon dried thyme leaves

1/2

teaspoon salt

1/4

teaspoon pepper

egg yolk

teaspoons water

teaspoon sesame seed

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1

Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2

In large nonstick skillet, cook beef and onions over medium-high heat for 4 to 6 minutes or until beef is browned, stirring frequently. Stir in potatoes, carrot, peas and mushrooms.
3

In 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 several places in top crust.
4

In another small bowl, combine egg yolk and water; blend well. Brush top crust with egg mixture; sprinkle with sesame seed.
5

Bake at 425°F. for 30 to 40 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.

The origin of the pot pie goes back to the days of hearth cooking when a kettle was lined with pastry, filled with potatoes, vegetables and bits of meat and sealed with a top crust of pastry.
Allowing the pie to cool 10 minutes before serving lets it “set” so the pieces cut easier.
Serve wedges of this hearty pie with a fruit-flavored gelatin salad on lettuce leaves or a tossed green salad.