1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 tbsp vegetable oil
1½ cup cooked potato, peeled diced
10 fl oz frozen mixed vegetables, (carrots, green beans, corn, peas), thawed (about 2 cups)
10½ fl oz condensed golden mushroom soup, 1 can, Campbell’s
⅓ cup water
1 tsp worcestershire sauce
½ tsp dried thyme, crushed
1 refrigerated pie crust, at room temperature
Heat the oven to 400 degrees F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat.
Add the beef and cook until browned.
Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme. Spoon the beef mixture into a 9-inch pie plate.
Place the pie crust over the beef mixture and crimp the edges to seal. Cut slits in the top of the crust with a knife.
Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown.
Sugar: 1g
:
Calcium: 66mg
Calories: 802kcal
Carbohydrates: 86g
Cholesterol: 33mg
Fat: 35g
Fiber: 7g
Iron: 7mg
Monounsaturated Fat: 15g
Polyunsaturated Fat: 5g
Potassium: 1381mg
Protein: 37g
Saturated Fat: 13g
Sodium: 5114mg
Vitamin A: 3763IU
Vitamin C: 16mg
