SIRLOIN TIP POT PIE
So simple, and so delicious! Kids and adults will love this pot pie. My fussy husband even loves it! I use chicken gravy because I like the milder taste myself. Adding the small amount of beef soup base gives the gravy color, and a hint of beef flavor.
Provided by llk2day
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
- Heat skillet until hot.
- 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).
- Salt and pepper to taste, and set aside.
- In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
- Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
- Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
- Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
- Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
- Cover with the puff pastry turning in the edge.
- Press and seal with a fork to the edge of dish.
- Poke several holes all over the pastry with a fork.
- Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
- Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
- 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.
- Enjoy!
Nutrition Facts : Calories 260.2, Fat 16.6, SaturatedFat 5.2, Cholesterol 58.2, Sodium 335.7, Carbohydrate 9.6, Fiber 2.2, Sugar 3.5, Protein 17.8
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