375 g top sirloin steak, cubed 12 oz
45 ml butter 3 tbsp
250 ml potato, diced 1 cup
175 ml carrot, diced 3/4 cup
125 ml onion, chopped 1/2 cup
15 ml parsley, chopped 1 tbsp
7 ml dried thyme 1 1/2 tsp
1 garlic clove, chopped
125 ml whipping cream 1/2 cup
2 prepared pie crusts
Using on-off turns, coarsely chop meat in processor. Melt butter in heavy large skillet over medium heat. Add potato, rutabaga, carrot, onion, parsley, thyme and garlic. Saute until vegetables are just tender, about 12 minutes. Add meat. Saute until meat browns, about 10 minutes. Mix in cream. Season filling to taste with salt and pepper. Cool filling completely.
Place unbaked crusts on work surface. Spoon half of filling onto half of each crust. Fold the other half of each crust over filling. Seal edges with fork. Transfer to baking sheet. Bake in preheated 425 F (220 C) oven until golden, about 30 minutes. Cut in half and serve.
Serves 4