Directions for: Sirloin Pepper Steak Pie with Spinach Salad
Ingredients
2 deep dish frozen pie crusts (low-fat)
1 tsp olive oil or canola oil (5 mL)
7 mushrooms, sliced
1 (10 oz) can beef broth
1 tsp cornstarch (7.5 mL)
3 tsp water (15 mL)
1 green pepper, cut in chunks
lb(s) beef chunks (350 g), cooked
1 Tbsp Maggi seasons (15 mL)
⅕ tsp each of salt and pepper
1 bag (350 g) bagged spinach
8 strawberries, sliced
cup cashews (60 mL)
cup crumbled feta (60 mL)
cup homemade or bottled poppy seed dressing
Directions
1. Take pie crust out of foil plate and let defrost on a piece of wax paper (it will fall flat but that is okay).
2. Preheat oven to 375 F (190 C).
3. Heat oil in stovetop pot then add mushrooms and broth.
4. Whisk together cornstarch and water then add to mushrooms.
5. Stir until slightly thickened and remove from heat.
6. Add pepper and stir.
7. Add cooked meat chunks.
8. Add Maggi and spices. Stir until well blended. Divide meat sauce into empty pie plates with no bottom crust! Cover with thawed crust and seal all edges. Make slits in crust. It looks messy when you put the top on but dont worry, it turns out great once baked.
9. Bake for 40 minutes.
10. Divide salad onto plates. Arrange strawberries on top of spinach. Sprinkle with cashews and feta. Drizzle with dressing.
11. When timer rings, make sure pie crust is nicely browned before removing from oven.Let stand for about 5 minutes.
12. Serve.
See more: Beef, Pastry, Main, Dinner, Bake, Winter