Preheat oven to 350.
Grease a 11×13" baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
Dice beef into 1/2" cubes.
Heat a large skillet over medium heat. Add 1 tbsp oil and sautee beef until brown on all sides.
Add soup, potatoes, peas and carrots.
Stir and cook over medium heat until ingredients are heated theough (about 15 minutes).
In a small bowl whisk together cornstarch and water intil blended and smooth.
Add cornstarch slurry to skillet and mix well.
Allow to simmer for 2-3 minutes to thicken. Remove from heat.
Pour beef mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of beef mixture and press into sides of dish.
Bake for 25 minutes or until top is golden brown.