Country Beef Pot Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Tender sirloin, veggies and potatoes are nestled in a tender pastry crust.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, 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
Instructions
- 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.
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