Zapappy

Name: Beef Pot Pie with Thyme Pastry
Prep time: 45 min
Cook time: 165 min
Total time: 300 min
Yield: 6
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 teaspoon kosher salt; 10 tablespoons cold unsalted butter, cut into 1/2-inch (1.25 cm) cubes; 1/2 cup ice water, use only as needed; begin with 6 tablespoons (90 ml); 1 tablespoon fresh thyme leaves; 1 large egg, beaten with 1 teaspoon (5 ml) water; 2 pounds boneless beef chuck, cut into 1-inch (2.5 cm) cubes; 2 teaspoons kosher salt, divided: 1 1/2 teaspoons (4.5 g) for the beef and 1/2 teaspoon (1.5 g) for the filling; 3/4 teaspoon black pepper; 2 tablespoons neutral oil; 8 ounces cremini mushrooms, quartered; 1 large yellow onion, diced; 3 medium carrots, cut into 1/2-inch (1.25 cm) pieces; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1/4 cup all-purpose flour; 3 cups low-sodium beef stock; 1 tablespoon Worcestershire sauce; 4 thyme sprigs; 1 cup frozen peas

Cooking

Ingredients

Thyme Pastry

1 3/4 cups all-purpose flour
3/4 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into 1/2-inch (1.25 cm) cubes
1/2 cup ice water, use only as needed; begin with 6 tablespoons (90 ml)
1 tablespoon fresh thyme leaves
1 large egg, beaten with 1 teaspoon (5 ml) water

Beef Filling

2 pounds boneless beef chuck, cut into 1-inch (2.5 cm) cubes
2 teaspoons kosher salt, divided: 1 1/2 teaspoons (4.5 g) for the beef and 1/2 teaspoon (1.5 g) for the filling
3/4 teaspoon black pepper
2 tablespoons neutral oil
8 ounces cremini mushrooms, quartered
1 large yellow onion, diced
3 medium carrots, cut into 1/2-inch (1.25 cm) pieces
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
3 cups low-sodium beef stock
1 tablespoon Worcestershire sauce
4 thyme sprigs
1 cup frozen peas

Directions

Make and Chill the Pastry

Whisk flour, salt, and thyme. Cut in the cold butter until flat pea-size pieces remain. Drizzle in 6 tablespoons (90 ml) of the ice water, tossing; add only enough more for the dough to hold when squeezed.
Press into a disk, wrap, and refrigerate for at least 45 minutes.

Braise the Filling

Season beef with 1 1/2 teaspoons (4.5 g) of the salt and pepper. Heat oil in a Dutch oven and brown beef in three uncrowded batches; reserve.
Brown mushrooms for 5 minutes. Add onion and carrot for 6 minutes, then garlic and tomato paste for 1 minute. Stir in flour for 1 minute. Gradually add stock and Worcestershire, scraping the fond.
Return beef with thyme sprigs. Cover and simmer very gently until fork-tender, 75 to 95 minutes. Uncover for the final 10 minutes if gravy is thin. Remove the thyme, taste the gravy, and stir in the remaining 1/2 teaspoon salt only as needed. For same-day baking, stir in peas now; for make-ahead filling, add them during assembly. Transfer filling to a wide shallow container, let active steaming subside for 10 to 15 minutes, then refrigerate uncovered until fully cold; hot food does not need to reach room temperature before refrigeration. Cover once cold and keep refrigerated for up to 2 days.

Assemble and Bake

Heat the oven to 400°F (205°C). Spoon cooled filling into a 2 1/2- to 3-quart (2.4- to 2.8-L) deep pie plate or baking dish, stopping 1/2 to 3/4 inch (1.25 to 2 cm) below the rim; reserve any excess filling for a separate small baking dish. Roll pastry at least 2 inches (5 cm) wider than the vessel opening, lay it over the filling, trim to a 1-inch (2.5 cm) overhang, fold and crimp. Cut four vents and brush with egg.
Set on a rimmed sheet and bake until deeply golden, bubbling at the vents, and 165°F (74°C) in the center, 35 to 45 minutes. Rest 15 minutes before cutting.

Allergen and Product Check

Allergen note: contains wheat, milk, and egg; Worcestershire may contain anchovy (fish). The dairy-free variation remains wheat-containing and may remain fish-containing unless every label is verified.