Savory Thyme and Pepper Beef Pot Pie
Indulge in the warmth and comfort of this Savory Thyme and Pepper Beef Pot Pie, a classic dish that brings together tender cuts of beef, a medley of fresh vegetables, and a flavorful gravy, all encased in a flaky, herb-infused pastry crust. Perfect for family gatherings or a cozy dinner night, this pot pie is not only satisfying but also allows for sharing and creating lasting memories. Enhance the experience by serving alongside a crisp salad or hearty bread for a complete meal.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Thick-cut round steaks
1.5 lbs (cut into 1.5-inch cubes, fat trimmed)
Beef broth
10.75 oz (canned)
Worcestershire sauce
1 tsp
Garlic powder
1/2 tsp
Pepper
3/4 tsp (divided)
Seasoning salt
1/2 tsp
Onion
1 large (coarsely chopped)
Butter
2 tbsp
Thyme
1/4 tsp (crushed)
Red potatoes
3-4 medium (cut into bite-sized pieces)
Baby carrots
1 cup (sliced)
Corn
7 oz (canned, drained)
Green beans
14.5 oz (canned, drained)
Sliced mushrooms
4 oz (canned, drained (optional))
Beef gravy
2 cups (homemade or packet)
Flour
2.5 cups
Cold butter
1 cup (cut up)
Salt
1 tsp
Dried thyme
1/4 tsp
Ice water
1/4 - 1/2 cup
Milk
1 tbsp
Instructions
1
Prepare the Pastry: In a food processor, combine flour, cold butter, salt, thyme, and pepper. Pulse for a few seconds until the mixture resembles coarse crumbs.
2
Gradually add ice water, pulsing until the dough forms a ball. Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
3
Prepare the Filling: In a pressure cooker, combine beef cubes, beef broth, Worcestershire sauce, garlic powder, pepper, seasoning salt, and coarsely chopped onion. Secure the lid and heat on medium until the regulator starts to rock. Adjust heat to maintain a gentle rock and cook for 15 minutes. Allow the pressure to release naturally.
4
In the meantime, peel and chop the potatoes and carrots. Boil them in water until tender, approximately 10 minutes. Drain and set aside.
5
Once the pressure has safely dropped, carefully open the cooker, drain the meat and onions, and combine them with the prepared vegetables, corn, green beans, and mushrooms in a large bowl. Stir in the beef gravy and season with additional garlic powder and pepper to taste.
6
Assemble the Pie: Preheat your oven to 400°F (200°C). Roll out one ball of chilled pastry to fit a 9-inch deep-dish pie shell, then place it in the dish.
7
Pour the meat and vegetable filling into the crust. Roll out the second ball of dough and cover the pie, sealing the edges securely. You may create a lattice top or cut slits for venting if desired.
8
Brush the top and edges with milk and lightly sprinkle pepper and dried thyme. Bake in the preheated oven for 35-40 minutes or until the crust is golden brown.
9
Allow the pie to cool for 20-30 minutes before slicing and serving. Enjoy this delightful dish warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Thyme and Pepper Beef Pot Pie?
It is a comfort dish featuring tender beef, vegetables, and gravy in a flaky, herb-infused crust.
What type of beef is recommended?
The recipe calls for 1.5 lbs of thick-cut round steaks.
How should the beef be prepared?
It should be cut into 1.5-inch cubes with the fat trimmed.
What equipment is used to tenderize the beef?
A pressure cooker is used to cook the beef cubes quickly.
How long is the beef pressure cooked?
It is cooked for 15 minutes once the regulator starts to rock.
What ingredients are in the herb pastry?
Flour, cold butter, salt, thyme, pepper, and ice water.
Why use a food processor for the dough?
To pulse the flour and cold butter until they resemble coarse crumbs for a flaky crust.
How long should the pastry dough be refrigerated?
It should be chilled for at least 30 minutes.
What kind of potatoes are used?
The recipe suggests 3-4 medium red potatoes.
Do the potatoes and carrots need pre-cooking?
Yes, they should be boiled in water for about 10 minutes until tender.
Are the vegetables drained before assembly?
Yes, the potatoes, carrots, corn, green beans, and mushrooms should all be drained.
What size pie dish is needed?
A 9-inch deep-dish pie shell is required.
What is the oven temperature for baking?
The pie should be baked at 400 degrees Fahrenheit (200 degrees Celsius).
How long does the pie bake in the oven?
It takes approximately 35-40 minutes until the crust is golden brown.
What is the purpose of the milk in the recipe?
It is brushed on the top and edges of the crust before baking to help with browning.
Can I use different types of gravy?
Yes, you can use 2 cups of either homemade beef gravy or a packet gravy.
Is the mushroom ingredient mandatory?
No, 4 oz of sliced mushrooms are an optional addition.
How many onions are used?
One large onion, coarsely chopped, is cooked with the beef.
What seasonings are in the beef filling?
Worcestershire sauce, garlic powder, pepper, and seasoning salt.
Should the pressure release naturally?
Yes, allow the pressure to release naturally from the cooker after the 15-minute cook time.
How much flour is needed for the crust?
The recipe requires 2.5 cups of flour.
What type of butter is used for the pastry?
One cup of cold butter, cut into pieces, is used.
Can I make a lattice top for this pie?
Yes, the instructions mention you may create a lattice top or cut slits for venting.
What herbs are sprinkled on the crust?
A light sprinkle of pepper and dried thyme is added to the top of the pie.
Why must the pie cool before serving?
It should cool for 20-30 minutes to allow the filling to thicken and set.
How much Worcestershire sauce is used?
One teaspoon of Worcestershire sauce is added to the beef mixture.
Is the corn canned or fresh?
The recipe specifies 7 oz of canned, drained corn.
How much ice water is added to the dough?
Gradually add 1/4 to 1/2 cup of ice water until the dough forms a ball.
What can be served alongside the pie?
A crisp salad or hearty bread makes for a complete and balanced meal.
What is the preparation for the baby carrots?
One cup of baby carrots should be sliced before boiling.