Prep: 40 minutes Bake: 15 minutes
Serves: 4
All-purpose flour, for dusting 1/2 (14.1-ounce) package refrigerated pie crusts 1 tablespoon olive oil 1 pound lean sirloin steak, cubed 1/4 teaspoon salt 1/2 teaspoon McCormick® ground black pepper 1 package (8 ounces) sliced portobello mushrooms 1-1/2 cups less-sodium beef broth 1 package (12 ounces) frozen mixed vegetables 1 large potato, peeled and diced 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme 1-1/2 tablespoons tomato paste 1 tablespoon cornstarch Nonstick cooking spray
1.Preheat oven to 450°. Lightly flour work surface; unroll crust onto work surface. With rolling pin, roll crust into 12-1/2-inch circle. Invert 4 (10-ounce) ramekins or oven-safe dishes onto crust; with paring knife, cut along rim of each ramekin to make 4 dough rounds. Discard crust scraps.
2.In large nonstick skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to skillet; cook 5 to 7 minutes or until evenly browned, stirring occasionally; transfer beef to bowl.
3.To same skillet, add mushrooms; cook 5 to 7 minutes or until browned. Add broth; stir to scrape browned bits from bottom of skillet. Add vegetables, potato, thyme, tomato paste and beef. Cover; cook 10 to 12 minutes or until potato is tender.
4. With large spoon, transfer ¼ cup liquid from skillet to small bowl; whisk in cornstarch. Stir cornstarch mixture into skillet with beef mixture.
5.Spray ramekins used for cutting crust with cooking spray; evenly spoon beef mixture into prepared ramekins. Place 1 dough round over top of each ramekin, pressing edges of dough against sides of ramekins. With paring knife, cut 4 small slits in top of dough.
6.Place pies on rimmed baking pan; lightly spray top of each pie with cooking spray. Bake 15 to 18 minutes or until crust is golden brown.
Approximate nutritional values per serving (1 pie): 400 Calories, 14g Fat (5g Saturated), 80mg Cholesterol, 620mg Sodium, 36g Carbohydrates, 7g Fiber, 35g Protein