Ingredients
1 boneless beef chuck steak (1/2 pound), cut into 1/4-inch cubes1 teaspoon canola oil2 tablespoons brown gravy mix1/2 cup plus 1 teaspoon water, divided1 medium potato, peeled and diced1 medium carrot, peeled and diced1/4 cup chopped onion1 tablespoon minced fresh parsley1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon rubbed sage1 sheet refrigerated pie pastry1 tablespoon beaten egg
Preparation
In a small skillet, brown beef in oil; set aside. In a small microwave-safe bowl, combine gravy mix and 1/2 cup water. Microwave on high for 1-2 minutes or until thickened, stirring frequently. In a large bowl, combine the beef, potato, carrot, onion, parsley, garlic and seasonings; stir in 1 tablespoon gravy. Set aside remaining gravy.
Place pastry on a baking sheet coated with cooking spray. Spoon meat mixture over half of pastry. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top. Combine egg and remaining water; brush over top.
Bake at 375° for 40-45 minutes or until golden brown. Warm reserved gravy; serve with pie.
