1 ea Pie crust
1 pound Steak
1 can (12 oz) Cream of mushroom soup
1 package Peas
1 box Julienne potatoes
1 can (12 oz) Beef broth
1 tablespoon Olive oil
1 tablespoon Flour
In a large skillet, heat oil on medium high until sizzling. Add the steak and sear all sides quickly.
Add the beef broth and lower to simmering. Cover and simmer for 1 hour on low. Sprinkle the flour in at the end, and quickly whisk it in to make gravy. Remove from heat.
In a deep dish pie crust (there should be 2 pieces), separate and in the bottom layer add the following ingredients in layers: Julienne potatoes straight out of the box, uncooked, topped with peas, topped with cream of mushroom soup, topped with the powdered cheese from the potato box, followed by the steak and gravy. Make sure the gravy seeps through to the bottom layer, and if not, add a 1/2 cup of water to make sure the potatoes can get moist.
Top with the 2nd pie crust. Punch holes for the steam.
Bake at 350 for 45 min. Let sit 10 min before serving.