Steak & Mushroom Pie

• 1 Tbsp. oil, divided
• 1 lb. (450 g) boneless boneless beef sirloin steak, cut into strips, chopped Whole Foods 1 lb For $7.99 thru 02/09
• 2 cups fresh mushrooms, quartered
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup baby carrots, thinly sliced
• 1 cup beef gravy
• 1/3 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
• 1 Tbsp. corn starch
• 1 Tbsp. water
• 1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)
• 1 egg, beaten

1. Heat oven to 400 degrees F.
2. Heat 1-1/2 tsp.
3. oil in large skillet.
4. Add meat; cook 3 to 4 min.
5. on medium-high heat or until evenly browned.
6. Remove from skillet; cover to keep warm.
7. Heat remaining oil in skillet.
8. Add mushrooms, onions and carrots; cook 10 min.
9. or until carrots are crisp-tender, stirring occasionally.
10. Add gravy and barbecue sauce to skillet; stir.
11. Bring to boil.
12. Meanwhile, mix corn starch and water.
13. Add corn starch mixture to vegetable mixture in skillet; bring to boil, stirring constantly.
14. Simmer on medium-low heat 1 min., stirring constantly.
15. Return meat and any juices to skillet; cook until heated through, stirring occasionally.
16. Spoon into 4 (4-inch) ramekins.
17. Unroll pie crust on lightly floured surface; cut into 4 (5-inch) circles.
18. Place 1 over meat mixture in each ramekin; press gently around edge of each ramekin to seal.
19. Cut slits in crusts to allow steam to escape.
20. Brush with egg.
21. Bake 35 min.
22. or until golden brown.

oil, boneless beef sirloin steak, fresh mushrooms, onion, baby carrots, beef gravy, barbecue sauce, corn starch, water, ready, egg

Taken from www.kraftrecipes.com/recipes/steak-mushroom-pie-114525.aspx (may not work)