Country Beef Pot Pie

Country Beef Pot Pie 1 box refrigerated pie crusts, softened as directed on box 1 tablespoon oil 3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes 1 medium onion, chopped (1/2 cup) 1 (12-oz.) jar beef gravy 1 tablespoon cornstarch 2 teaspoons sugar 1/8 teaspoon pepper 2 cups frozen mixed vegetables 2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.) Sesame seed, if desired Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan. Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain. In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed. Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.