Steak & Mushroom Pie

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rate/review

prep time

25 min

total time

1 hr

makes

4 servings, 1 pie (363 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. oil, divided

1 lb. (450 g) boneless boneless beef sirloin steak, cut into strips, chopped

2 cups fresh mushrooms, quartered

1 large onion, chopped

1 cup baby carrots, thinly sliced

1 cup beef gravy

1/3 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce

1 Tbsp. cornstarch

1 Tbsp. water

1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)

1 egg, beaten

Make It

HEAT oven to 400ºF.

HEAT 1-1/2 tsp. oil in large skillet. Add meat; cook 3 to 4 min. on medium-high heat or until evenly browned. Remove from skillet; cover to keep warm. Heat remaining oil in skillet. Add mushrooms, onions and carrots; cook 10 min. or until carrots are crisp-tender, stirring occasionally. Add gravy and barbecue sauce to skillet; stir. Bring to boil. Meanwhile, mix cornstarch and water.

ADD cornstarch mixture to vegetable mixture in skillet; bring to boil, stirring constantly. Simmer on medium-low heat 1 min., stirring constantly. Return meat and any juices to skillet; cook until heated through, stirring occasionally. Spoon into 4 (4-inch) ramekins.

UNROLL pie crust on lightly floured surface; cut into 4 (5-inch) circles. Place 1 over meat mixture in each ramekin; press gently around edge of each ramekin to seal. Cut slits in crusts to allow steam to escape. Brush with egg.

BAKE 35 min. or until golden brown.

kraft kitchens tips

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.

Special Extra

Decorate pies with pastry cutouts before baking. Press pastry trimmings into ball; roll into 1/8-inch thickness on floured surface. Cut into desired shapes with small cookie cutters or sharp knife. Brush with water; place, moist-sides down, on crusts before cutting slits in crusts. Bake as directed.