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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by BLUE ROSE photo by BLUE ROSE
photo by llk2day photo by llk2day
photo by llk2day photo by llk2day
Ready In:


  • 2 cups chicken gravy (instant type, my favorite brand, see photos)
  • 12 teaspoon beef base (optional)
  • 2 tablespoons olive oil, divided
  • 1 sirloin tip steak, any size (bite size pieces cut across the grain)
  • 34 cup onion (chopped)
  • salt and pepper
  • 2 cups baby carrots
  • 1 cup frozen peas
  • 1 frozen puff pastry (thawed 30 min.)
  • 12 teaspoon cumin
  • 1 teaspoon italian seasoning
  • 1 teaspoon vegetable seasoning (I use Mrs Dash Orig.)


  • 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!

Questions & Replies

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  1. This made a delicious pot pie! I loved the touch of cumin in here. Made for Spring 2012 PAC Orphanage.
  2. Wonderful. Very tasty with unique flavoring.
  3. This was fabulous! Only tiny change I made was to simmer the meat (1.75 lb.) and onion for about 90 minutes in small amount of beef stock until it was super-tender. I used Pepperidge Farm Puff Pastry, which I brushed with egg last 10 min., and should have baked longer prior to egg because the crust was somewhat doughy (although golden brown) for my taste. It all fit just right in a round Corning Ware 2.5 liter dish. My picky DH absolutely LOVED it and it made 2 meals+ for us and I will be making it for years to come! Thanks so much for sharing. Gratefully, Elizabeth :-))
  4. We loved this pot pie. It was delicious; lovely tender beef, flavorful gravy and a puffy tender crust. It was a very hearty and satisfying comfort meal. Thank you so much for sharing this quick and easy to make recipe. I will be making this often.
  5. Really good! I would never have thought that chicken gravy and cumin would work so well in a beef pot pie. Nice and easy to put together. I also added some left over green beans that I had in the fridge. Thanks for posting!



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