TENDER BEEF POT PIE WITH THYME & PEPPER PASTRY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tender Beef Pot Pie with Thyme & Pepper Pastry image

I love to make pies! Sweet and savory! Happy to share my beef pot pie with you! Enjoy! :D Photo by me

Provided by Kelly Williams

Categories     Savory Pies

Time 2h

Number Of Ingredients 27

1 1/2 lbs. thick-cut round steak, cut into 1 1/2
1 can beef broth
1 tsp. worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. seasoning salt, i use johnny's
1 large onion, coarsely chopped
2 Tbl. butter
1/4 tsp. dried thyme, crush between fingers when adding
3-4 medium red or yukon gold potatoes, unpeeled and cut bite-sized
1 cup sliced baby carrots
1 (7 oz.) can corn (drained), i like white shoepeg the best (del monte)
1 (14 1/2 oz.) can green beans, drained
1 (4 oz.) can mushrooms, drained, or use fresh sliced
2 cups beef gravy, can use packet kind or homemade
1/4 tsp. pepper
1/4 tsp. garlic powder
PASTRY:
2 1/2 cups flour
1 cup (2 sticks) butter, cut up
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1/4-1/2 cup ice water
1 Tbl. milk, to brush top with
pepper
thyme

Steps:

  • 1. For Pastry: In food processor, place flour, butter, salt, thyme and pepper. Mix for a few seconds. Then slowly add ice water, pulsing, til mixture forms into a ball. Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge. For Filling: Place first 9 ingredients into pressure cooker. Place on lid. Heat over medium heat til regulator starts rocking. Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.) Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain. Make 2 cups brown gravy and pour into large bowl. Add potatoes, carrots and rest of vegetables. Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture. Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste. Roll out 1 ball of chilled pastry to fit a 9" deepdish pie plate and place into dish. Fill with filling mixture. Roll out other ball of dough and cover pie, sealing edges well. *You can do a lattice top, or cut slits to vent in solid top. Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each. Bake in 400ยบ oven for 35-40 minutes. Let cool 20-30 minutes before slicing.

Komal Ahmed
[email protected]

This recipe is a bit time-consuming, but it's worth the effort. The pot pie is absolutely delicious.


Sucta Suman
[email protected]

I'm not a huge fan of thyme, so I used rosemary instead. The pot pie still turned out great!


Kelly O'Neill
[email protected]

This recipe is a great way to use up leftover beef. I always have a few pieces of steak or roast beef in my freezer that I can use to make this pot pie.


joe hamlin
[email protected]

I made this recipe for my family and they loved it! The pot pie was gone in minutes.


BD Tamim
[email protected]

This is the best beef pot pie I've ever had! The crust was flaky and the filling was rich and flavorful.


Tsgumi The Hamster Overlord
[email protected]

The pot pie was good, but I found the crust to be a bit dry. I think I'll try using a different pastry recipe next time.


Afkar Logistic
[email protected]

The filling was a bit too thick for my taste, but the flavor was spot on. I'll try adding more liquid next time.


Morocco to travel
[email protected]

I love the combination of thyme and pepper in the pastry. It gives the pot pie a unique and delicious flavor.


DJ Abui
[email protected]

This recipe is a keeper! The pot pie was delicious and the crust was perfect. I will definitely be making this again.


DEVIL OP
[email protected]

I've made this pot pie several times now and it's always a crowd-pleaser. The thyme-pepper pastry is a nice twist on the classic recipe and really adds a lot of flavor.


Chan Miah
[email protected]

The recipe was easy to follow and the end result was stunning. The pot pie had a beautiful golden crust and the filling was packed with tender beef and vegetables. It was a hit with my family and friends.


kathy Harbarger
[email protected]

This beef pot pie was an absolute delight! The filling was rich, flavorful, and incredibly tender, while the thyme-pepper pastry was flaky and golden brown. It was a perfect comfort food for a cold winter night.