Jennie, consider that the reason you can't find a recipe is that it might result in a disappointment. SV isn't a universal cooking technique in my kitchen. Many items just aren't suited to it.
What other ingredients do you employ in your favourite recipe?
And how do you think they should be cooked?
To my taste, the key to a delicious Steak and Kidney Pie or Braise, is the quality of the beef stock used, always reduced until it's rich and unctuous. Then there's the browned onions and the mushrooms. They won't SV cook successfully with the meat.
Besides, using SV you are depriving yourself and family of that wonderful aroma that develops exciting anticipation for your diners.
All that said, if you are desperate to use SV you can go to my recipe for JillBean on September 5th. It's close enough to what you want to do.
Make it yours.