Tender Beef Pot Pie W/Thyme and Pepper Pastry
"Thyme and pepper pastry filled with tender beef and lots of veggies!"
photo by Wildflour
- Ready In:
- 2hrs
- Ingredients:
- 26
- Serves:
-
4-8
ingredients
-
Filling
- 1 1⁄2 lbs thick-cut round steaks, cut into 1 1/2-inch cubes, fat trimmed
- 1 (10 3/4 ounce) 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 1/2 ounce) 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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Reviews
-
This is very good. The pastry really takes it to the next level. There was so much filling that I decided to use a 13x9 pan and put a top crust only on this pot pie. It filled up the whole pan! We ate half the first night and last night we had leftovers and while the pie was a bit drier the second night it was just as good. This is going in my favorites file! -
This crust is incredible, the second time I made it I used rosemary too and WOW! This is my go to crust for all my pot pies changing herbs to what ever I am feeling at the moment even adding some garlic or onion powder now and then. Thank you, Wildflour, for making me look like a rock star. -
Simply delicious!! We really enjoyed this and the leftovers were great too!! Thank you for another great recipe!! -
Five stars for the amazing and easy crust, which I used with Recipe #151384. -
I'm rating this 5 stars for the crust. I used it for the chicken pot pie recipe #10744 (omitted the thyme and pepper) and have made it with left over pot roast in the past. I don't have a food processor so I had done it the old fashion way in the past. This time when I made the chicken pot pie used the kitchenaid. I cubed the butter and had the mixer going with the wire wisk at the lowest speed. As soon as the butter started to break up I increased the speed, increasing as the butter got smaller until I got a fine crumb. Then I switch to a dough hook when I added the water slowly until a ball formed. First time I used the kitchenaid to make the crust and it turned out perfect.
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Tweaks
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The pastry was to die for! I used a little fresh thyme, fresh chives, & rosemary. I also added fresh rosemary & fresh thyme to the filling. I used blanched fresh green beans, and substituted frozen peas for the corn. It was quite easy to make and tasted amazing. I made individual pies in ramekins and froze what we didn't eat. Thanks for a great posting.
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
