tender beef pot pie with thyme & pepper pastry

Ingredients For tender beef pot pie with thyme & pepper pastry

• 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