All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. —Macey Allen, Green Forest, Arkansas
Category: Main Dish
Cuisine: not set
1-1/2 cups cubed peeled potatoes
1 pound beef top sirloin steak cut into 1/4-inch pieces
2 tablespoons olive oil divided
1 large red onion chopped
2 cups sliced fresh mushrooms
1 cup frozen sliced carrots
1 cup frozen peas
2 tablespoons ketchup
1 teaspoon pepper
1 tablespoon cornstarch
1 cup sour cream
1 cup beef gravy
1 tube (8 ounces) refrigerated crescent rolls
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