Beef Potpie


  • 2 pie crusts
  • 1 can mixed vegetables
  • 18 oz. Gardien Beefless Tips (2 bags)
  • 1 can vegan gravy
  • 1 bag Uncle Ben’s 90 second rice


  • Preheat oven to 350 degrees
  • Microwave Beefless Tips for 2 minutes. Cut into bite size pieces.
  • Microwave 90 second rice.
  • Add vegetables, beef tips, gravy and rice into bowl and mix together.
  • Place 1 pie shell in glass or metal pie pan and add beef tip mixture inside.
  • Add 2nd pie crust to cover beef tip mixture.
  • Cook for 30-35 minutes. Allow to cool for 5 minutes before serving.

To Make This Healthier:

Rather than using canned vegetables, 90 second rice and canned gravy, make your own! If you have the extra time, this is a healthier option!

16 Responses to “Beef Potpie”

  1. Patricia February 5, 2012 at 3:06 PM #

    How easy! I’m adding this to my list! Thanks!

  2. Allie February 5, 2012 at 3:17 PM #

    Ooh I can’t wait to try this! It looks so good. What kind of vegan gravy do you use? And where do you find it?

    • TheSouthernVegan February 6, 2012 at 2:28 AM #

      Thanks for your message! Most brands of mushroom gravy are vegan, so I just get what looks good on that day. Campbells Mushroom Gravy is vegan and is a great option, but if that isn’t available, there are a lot of other great options also! I haven’t found a brand that I don’t like, just make sure to read the ingredient list! Enjoy!

  3. catbird365 February 6, 2012 at 12:32 AM #

    Was confused when I saw the post title. Oh…beefless beef. Clever!

  4. krhtoday February 10, 2012 at 6:57 PM #

    I will totally have to try this!!

    Just wanted to let you know I’ve tagged you in an “eleven things” post that’s going up around 3. I hope you check it out and that people come check out some awesome vegan recipes in the process! 🙂

  5. Lauren February 15, 2012 at 6:01 PM #

    Awesome, thank you! I can’t wait to try this. I’ll be using homemade gravy, pie crust, and fresh veggies. Should be yummy!

  6. nattilisms February 21, 2012 at 1:45 AM #

    Hey Southern Vegan – I nominated you for the Versatile Blogger Award because I think your blog is great! Keep it up (:

  7. Tae September 28, 2012 at 5:55 AM #

    I cooked this recipe tonight, and my picky eating son loved it so much! He asked for thirds!

    But next time, I will try it with fresh veggies and homemade gravy. I think that would have brought out the taste a lot more.

  8. Greg December 14, 2013 at 4:11 AM #

    Instead of the Gardein, which is a bit out of my budget, I’d like to use mushrooms (canned or fresh), How would I go about doing that?

  9. 無理 November 15, 2015 at 8:43 PM #

    Yayyyyy another recipe that you can only make if you are privileged enough to live in country where you can purchase the impossible to find anywhere else ingredients! Thanks so much for being one of the many, many vegan bloggers who have no alternatives to their USA bought goods. I can’t wait to try to find a) pre-made pie crusts b) anything Gardien, seriously I haven’t even heard of this brand that’s how non international it is c) Uncle Ben’s 90 second rice. I’m not trying to be a hater, but I’m frankly getting tired of prefab recipes for the US audience only. I clicked on this because in the description it said you could “make your own” yet there’s no recipe for anything DIY. I’m sure it’s amazing, but a little transparency would be much appreciated.

    • Jenny Jones August 27, 2018 at 4:42 PM #

      Yeah, you’re definitely being a hater.

  10. Danielle April 24, 2017 at 10:53 PM #

    I agree this recipe photo looks harty but IMO the food source is horrible and would taste manufactured as it only uses all manufactured ingredients. Yuk. It’s just as quick to steam your own fresh diced veggies and rice. Part of being vegan, I believe, is to consider the impact your food habits have on the planet. Learning some cooking skills as opposed to being adept with the can opener is part of this journey and commitment to eating with compassion to animals and the planet. I would try to replace some of the ingredients with fresh food not manufactured. I totally agree about listing ingredients generically rather than by brand.

  11. Jeff July 20, 2017 at 5:27 PM #

    Sorry I must have miss the part in this post that said “will please everyone and the ingredients are readily available in every corner of the world”….. Where was that at again? Come on people, not every post will make everyone happy. If you can’t make it, or if you can and don’t like it, move on. These posts are just helpful tips…. thanks for the post, I’m new to this so I appreciate any tips on recipes that I can get, if I can us it or not.

    • Jeff July 20, 2017 at 5:29 PM #

      use* sorry for the typo.

    • Jenny Jones August 27, 2018 at 4:43 PM #

      I agree wholeheartedly!

  12. Jenny Jones August 27, 2018 at 4:51 PM #

    Thank you Southern Vegan for posting these recipes. Yes, I’ll probably make my own of most of the ingredients, but the main point is that you gave me a starting place. I never comment in posts and blogs, but I had to tell you “thanks” and ask you to turn a blind eye to the negativity in some of these comments. You were nice enough to spend your time cooking, and sharing your recipes only to have folks using the comment field as a minefield for their personal hangups. Please ignore that and keep putting stuff out there for the many folks who know how to use it and enjoy it. On another note, as a true Southerner myself I think we can easily see which people are NOT. Thank God for Moma’s instructions on “manners”.

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