Tender Beef Pot Pie With Thyme Pepper Pastry Recipes

TENDER BEEF POT PIE WITH THYME & PEPPER PASTRY

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

Time 2h

Number Of Ingredients 27

Ingredients

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 400º oven for 35-40 minutes. Let cool 20-30 minutes before slicing.

TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY

Tender Beef Pot Pie W/Thyme and Pepper Pastry image

Make and share this Tender Beef Pot Pie W/Thyme and Pepper Pastry recipe from Food.com.

Provided by Wildflour

Categories Savory Pies

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 26

Ingredients

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
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

Steps:

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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