Tender Beef Pot Pie W/Thyme and Pepper Pastry
Ready In: 2 hrs
Serves: 4-8
Ingredients
Filling
- 1 1⁄2 lbs thick-cut round steaks, cut into 1 1/2-inch cubes, fat trimmed
- 1 (10 3/4ounce) can beef broth
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon seasoning salt (I use Johnnie's)
- 1 large onion, coarsely chopped
- 2 tablespoons butter
- 1⁄4 teaspoon thyme, crushed with fingers
- 3 -4 medium red potatoes, not small ones
- 1 cup sliced fresh baby carrots, measure after slicing
- 1 (7 ounce) can corn, drained
- 1 (14 1/2ounce) can green beans, drained
- 1 (4 ounce) can sliced mushrooms, drained (optional)
- 2 cups beef gravy, homemade or packet kind
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
Pastry
- 2 1⁄2 cups flour
- 1 cup cold butter, cut up
- 1 teaspoon salt
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1⁄4-1⁄2 cup ice water
- 1 tablespoon milk
- pepper
- thyme
Directions
- 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 shell and place into dish.
- Fill with meat 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 400º oven for 35-40 minutes.
- Let cool 20-30 minutes before slicing.
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