Tender Beef Pot Pie W/Thyme and Pepper Pastry

Recipe by Wildflour
READY IN: 2hrs
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 1 12
    lbs thick-cut round steaks, cut into 1 1/2-inch cubes, fat trimmed
  • 1
    (10 3/4 ounce) can beef broth
  • 12
    teaspoon garlic powder
  • 12
    teaspoon pepper
  • 12
    teaspoon seasoning salt (I use Johnnie's)
  • 1
    large onion, coarsely chopped
  • 2
    tablespoons butter
  • 14
    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 1/2 ounce) can green beans, drained
  • 1
    (4 ounce) can sliced mushrooms, drained (optional)
  • 2
    cups beef gravy, homemade or packet kind
  • 14
    teaspoon pepper
  • 14
    teaspoon garlic powder
  • Pastry
  • 2 12
    cups flour
  • 1
    cup cold butter, cut up
  • 1
    teaspoon salt
  • 14
    teaspoon dried thyme
  • 14
    teaspoon pepper
  • 14 - 12
    cup ice water
  • 1
    tablespoon milk
Advertisement

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.
Advertisement