Sirloin Tip Pot Pie Recipes

CATHERINE'S SIRLOIN TIP ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
• Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
• Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
• To serve, slice thinly against the grain, and use pan drippings for gravy.

BEEF SIRLOIN TIP ROAST

Steps:

• Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

PINWHEEL STEAK POTPIE

Steps:

• Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm., In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat., Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. , Bake, uncovered, until golden brown, 16-18 minutes.

SIRLOIN TIP POT PIE

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!

SIRLOIN SHEPHERD'S PIE

Steps:

• To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
• To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
• To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
• Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.