2 pkgs. Knorr brown gravy mix (per 9-inch pie that you wish to make)
one fresh corpse (kidding! Its a Halloween recipe!)
1 lb. rib-eye steaks will do for the meat (or two large pieces)
Canadian steak seasoning
1 jar cocktail onions.
2 large olives
1 (15 oz.) can peas, drained
1 (4 oz.) can sliced mushrooms, drained
1 (15 oz.) can corn, drained
1/4 cup red wine vinegar
1 tbsp. butter
squeezable frosting, white or black (for writing)
1 double layer crust pre-made for a pot pie (or 2 pre-made pie crusts)

First, chop up the steak in small cubes, taking care to make them messy as if you hacked it apart.

Brown them in a pan with butter. Sauté for several minutes until done. Set meat to the side.

Prepare gravy and pour it in a bowl. Open and drain corn, peas, cocktail onions and mushrooms. Add that to the gravy and stir it. Toss in the red wine vinegar and stir again.

Pour the mix inside of the pie shell. Arrange meat on the top. Sprinkle with Canadian seasoning.

Place the olives near the center with the hollow part sticking out - these are the eyes!

Place the top crust on then bake in the oven at 400°F for 20 to 25 minutes.

After baking, take your squeeze frosting and draw a tombstone with a name on it on the crust.

Serve quickly with a skeleton hand spatula (prop only please, not a real one) or large blunt unsharpened spatula knife coated with ketchup! (it looks like blood).

To spook things up a bit, let your guests know that they are about to enjoy Hannibal the Cannibal's Halloween pot pie and watch their eyes light up! Enjoy!

Submitted by: A. Ricketts