Quicker Beef Potpie

Name: Quicker Beef Potpie
Ingredients: Pastry for single-crust pie (9 inches); 1 tablespoon water; 1/3 cup shredded cheddar cheese; 3/4 teaspoon dried thyme, divided; 1 pound beef top sirloin steak or boneless beef top round steak, cut into thin strips; 1 tablespoon vegetable oil; 1 package (16 ounces) frozen mixed vegetables; 1 jar (12 ounces) beef gravy; 1 can (4 ounces) mushroom stems and pieces, drained; 1/2 teaspoon garlic salt; 1/8 teaspoon pepper

11 ingredients

4 steps

Ingredients

Pastry for single-crust pie (9 inches)
1 tablespoon water
1/3 cup shredded cheddar cheese
3/4 teaspoon dried thyme, divided
1 pound beef top sirloin steak or boneless beef top round steak, cut into thin strips
1 tablespoon vegetable oil
1 package (16 ounces) frozen mixed vegetables
1 jar (12 ounces) beef gravy
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Directions

1

On a floured surface, roll pastry to 1/8-in. thickness. Brush with water. Sprinkle with cheese and 1/4 teaspoon thyme; press lightly. Using a 3-in. biscuit cutter, cut out four 3-in. circles. Place circles and remaining pastry on ungreased
2

. Bake at 450° for 8-10 minutes or until golden brown.
3

In a large skillet over medium-high heat, brown beef in oil for 5 minutes or until no longer pink; drain. Stir in the vegetables, gravy, mushrooms, garlic salt, pepper and remaining thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
4

Set pastry circles aside. Break remaining pastry into 2-in. pieces; place in soup bowls. Top with beef mixture and pastry circles.