Best 2 Tender Beef Pot Pie Wthyme And Pepper Pastry Recipes

Feast your eyes on the ultimate comfort food – our delectable beef pot pie, a symphony of flavors wrapped in a flaky, golden-brown pastry. This hearty dish features tender chunks of beef enveloped in a luscious gravy, enriched with aromatic thyme and a hint of peppery spice. Perfectly nestled beneath a blanket of our signature thyme and pepper pastry, each bite promises a delightful journey for your taste buds.

**Additional Recipes in the Article:
**
- **Classic Beef Pot Pie Recipe:** Experience the timeless tradition of beef pot pie with our classic recipe, featuring a rich, flavorful filling and a flaky, buttery crust.

- **Chicken Pot Pie with Vegetables:** Savor the goodness of a wholesome chicken pot pie, packed with tender chicken, an array of colorful vegetables, and a creamy, flavorful sauce, all encased in a golden-brown crust.

- **Vegetable Pot Pie with Goat Cheese:** Indulge in a vegetarian delight with our vegetable pot pie, bursting with an array of fresh vegetables, herbs, and creamy goat cheese, all enveloped in a flaky, savory crust.

Let's cook with our 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

Categories Savory Pies

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.

BEEF POT PIE I

Beef Pot Pie I image

This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!

Provided by Terri

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 2h

Yield 6

Number Of Ingredients 14

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
½ cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 bay leaf
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g

Tips:

- For a richer flavor, use a combination of ground chuck and ground sirloin. - If you don't have fresh thyme, use 1 teaspoon dried thyme. - If you don't have fresh parsley, use 1 tablespoon dried parsley. - Use a large pot so that the beef and vegetables have plenty of room to cook. - Bring the mixture to a boil, then reduce the heat and simmer for at least 1 hour, or until the beef is tender. - Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs. - Add the water one tablespoon at a time until the dough just comes together. - Roll the dough out on a lightly floured surface to a 12-inch circle. - Place the dough over the filling and trim the edges. - Crimp the edges of the dough to seal the pot pie. - Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion:

This tender beef pot pie with thyme and pepper pastry is the perfect comfort food for a cold night. The rich, flavorful filling is encased in a flaky, buttery crust that will melt in your mouth. Serve it with a dollop of sour cream or mashed potatoes for a complete meal.