Sirloin Tip Pot Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups chicken gravy (instant type, my favorite brand, see photos)
• 1/2 teaspoon beef base (optional)
• 2 tablespoons olive oil, divided
• 1 sirloin tip steak, any size (bite size pieces cut across the grain)
• 3/4 cup onion (chopped)
• salt and pepper
• 2 cups baby carrots
• 1 cup frozen peas
• 1 frozen puff pastry (thawed 30 min.)
• 1/2 teaspoon cumin
• 1 teaspoon italian seasoning
• 1 teaspoon vegetable seasoning (i use mrs dash orig.)

Recipe

• 1 prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
• 2 heat skillet until hot.
• 3 add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(note: the size or amount of steak used is your choice).
• 4 salt and pepper to taste, and set aside.
• 5 in the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
• 6 use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
• 7 place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
• 8 pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
• 9 lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
• 10 cover with the puff pastry turning in the edge.
• 11 press and seal with a fork to the edge of dish.
• 12 poke several holes all over the pastry with a fork.
• 13 bake in a hot oven, 400 degrees fahrenheit, for 40 minutes. ovens vary so until dark golden brown.
• 14 sometimes it over so a piece of aluminum foil underneath saves a mess.
• 15 you can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.
• 16 enjoy!