Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 jar (12 oz) beef gravy
- 1 tablespoon cornstarch
- 1 tablespoon Worcestershire sauce
- 2 cups frozen mixed vegetables (from 1-lb bag)
- 1 jar (4.5 oz) sliced mushrooms, drained
- 1 lb sliced (1/2 inch thick) cooked roast beef (from deli), cubed
Steps
- Heat oven to 425°F. Using 9-inch glass pie pan, make pie crusts as directed on box for Two-Crust Pie.
- In 3-quart saucepan, mix cornstarch and gravy until well blended. Stir in Worcestershire sauce, mushrooms and frozen vegetables. Cook over medium-high heat, stirring occasionally, till bubbly. Stir in roast beef. Pour into crust-lined pan.
- Top with second pie crust then seal edge and flute. Next cut decorative slits in several places in top crust to allow steam to escape.
- Bake for 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake for 15 to 30 minutes longer until crust is golden brown and filling is bubbly.
Enjoy!