Beef Stroganoff Pot Pie

Ingredients

• 1 lb (450 g) lean ground beef
• 1 pkg (8 oz/227 g) sliced mushrooms
• 1 pkg Beef Stroganoff Seasoning
• ¹⁄₂ cup + 1 tsp water, divided
• 1 tbsp low-sodium soy sauce
• 1 tbsp Worcestershire sauce
• 2 cups frozen mixed vegetables
• ³⁄₄ cup light sour cream
• 9" frozen pie shell, defrosted
• 1 egg

Preparation

1. Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
2. Cook ground beef in Sauté Pan until no longer pink, about 4 min, using Ground Meat Separator to break up chunks. Add mushrooms; sauté until softened, 3–4 min.
3. Stir in seasoning, 1⁄2 cup water, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to medium. Add veggies and sour cream; stir to combine. Simmer, stirring occasionally, 3 min.
4. Remove thawed pie shell from pie plate and place empty pie plate on pan. Add filling to plate, then place pie shell upside down on top and press pastry against rim of pie plate.
5. In a small bowl, whisk egg with remaining 1 tsp water. Generously brush top of pie shell with egg wash (discard any leftover). Using a knife, cut a few steam vents in the top of the shell.
6. Bake 10 min. Reduce heat to 350° F and bake another 25 min, or until crust is deep golden. Let cool slightly before serving.