Tender Beef Pot Pie W/Thyme and Pepper Pastry

Name: Tender Beef Pot Pie W/Thyme and Pepper Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 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; ½ teaspoon garlic powder; ½ teaspoon pepper; ½ teaspoon seasoning salt (I use Johnnie's); 1 large onion, coarsely chopped; 2 tablespoons butter; ¼ 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; ¼ teaspoon pepper; ¼ teaspoon garlic powder; 2 ½ cups flour; 1 cup cold butter, cut up; 1 teaspoon salt; ¼ teaspoon dried thyme; ¼ teaspoon pepper; 14-½ cup ice water; 1 tablespoon milk; pepper; thyme

Servings: persons

1 12 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
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon seasoning salt (I use Johnnie's)
1 large onion, coarsely chopped
2 tablespoons butter
¼ 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
¼ teaspoon pepper
¼ teaspoon garlic powder
2 ½ cups flour
1 cup cold butter, cut up
1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon pepper
14-½ cup ice water
1 tablespoon milk
pepper
thyme

1
["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 400 degrees oven for 35-40 minutes.", "Let cool 20-30 minutes before slicing."]

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 12 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, ½ teaspoon garlic powder, and more.

Yes, Tender Beef Pot Pie W/Thyme and Pepper Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!