Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Preparation

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.