Kevin's Natural Foods

Sirloin with Gravy Shepherd's Pie

Kevin’s Sirloin with Gravy paired with mushrooms and Kevin's Mashed Potatoes to create a hearty dish for those cold winter months - without all the guilt!

Prep Time 5 Minutes
Cook Time 10 Minutes
Serves 4 Servings
This Recipe Uses

Kevin's Sirloin Steak Tips with Gravy Entrée


Meat Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. Kevin’s Natural Foods Sirloin Steak Tips with Gravy
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels

Potato Topping:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper


  • 1

    Make the Meat Filling.
    Heat skillet on HIGH for one minute. Add 2 TBSP of olive oil.

    Pro Tip: You should hear a sizzle. If the pan and oil are not hot enough, the mushrooms will start to water out and steam instead of sautéing.

  • 2

    Drain and separate Kevin’s Sous-Vide Sirloin. Add to the skillet and sear on each side for 2 minutes.

  • 3

    Remove sirloin from the skillet. Add more olive oil to the skillet.

  • 4

    Add the onions. Cook 5 minutes, stirring occasionally.

  • 5

    Add Kevin’s Sirloin back to the skillet. Add gravy.

  • 6

    Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

  • 7

    Add the broth, frozen peas and carrots, frozen corn, dried thyme, salt, and pepper. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

  • 8

    Set the meat mixture aside. Preheat the oven to 400 degrees F.

  • 9

    Make the potato topping.
    Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

  • 10

    Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

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