tender beef pot pie with thyme & pepper pastry

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