Instructions

• 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.