To Cook the Beef:

1. In a shallow dish (such as a pie plate), mix 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon garlic powder with a fork.
2. Dredge the beef chunks in the flour, coating all surfaces, shake off excess and transfer to a plate.
3. In a large stockpot, heat 2 tablespoons canola oil over medium heat.
4. Add beef a little at a time; do not crowd pan (cook beef in batches).
5. Fry beef until brown, turning over several times to cook all surfaces of the beef.
6. As it browns, transfer finished pieces to a plate and cook the second batch until all beef is browned.
7. Remove from pan and set aside.

To Saute the Vegetables:

1. Add two more tablespoons of canola oil to stockpot.
2. Next, add potatoes and carrots, sprinkle with salt, pepper, and 3 teaspoons garlic powder and stir to combine.
3. Saute’ 10 to 15 minutes, stirring occasionally until potatoes are browned outside, but tender inside.
4. Remove from pot and set aside.
5. Add another tablespoon of canola oil to pan; add onions and peppers and saute’ until translucent.
6. Then, add mushrooms and continue sauteing until mushrooms are reduced in size and tender.
7. Remove from pan and set aside.

To Make the Gravy:

1. In the same stockpot, melt 4 tablespoons butter over medium heat scraping pan to incorporate any bits and pieces leftover from the other ingredients.
2. Add 1/4 cup flour and stir until thickened; continue cooking and stirring for a few minutes to remove flour taste.
3. Next, add beef broth all at once and stir until well-combined.
4. Cook over medium heat, stirring occasionally until gravy is thick and bubbly.
5. Add Dijon, Worcestershire sauce, and cooking sherry and stir to combine.

To Make the Filling:

1. Add beef and vegetables back into the pot and stir to combine.
2. Reduce heat to low and cook for about 1/2 hour.

To Make the Pastry Top:

1. Preheat oven to 425 degrees F.
2. While beef and potato filling is simmering, unroll pie crust on lightly floured board.
3. Find a plate (such as a saucer or salad plate) to use as a template to cut the pie crust circles needed to make the top pastry (to measure, put the plate on top of one of your mini casserole dishes; if it’s more than a 1/2 inch larger than your dish, it’s perfect).
4. Use your template to cut circles from the pie crust, using a small paring knife.
5. Using a small (approximately 1 and 1/4 inch or whatever best fits your casserole dish) heart-shaped cookie cutter, cut a heart out of the center of each pie crust top.

To Assemble the Casseroles:

1. Spoon beef and potato mixture into mini casseroles.
2. Using your finger, wet finger in water and then run around outside edge of casserole (this is to help the pastry stick to the casserole).
3. Center pastry top over each casserole and using fingers, lightly press edges to stick to sides of dishes.
4. Place each on a baking sheet and with a pastry brush, carefully brush tops of each pot pie with beaten egg.
5. Transfer to preheated oven and bake for 15 to 20 minutes until pie crust is golden.
6. Remove and sprinkle each with a few thyme leaves.

To Make the Sweetheart Pie Crust Crackers:

1. Using a mini heart-shaped cookie cutter, cut out the remaining pie crust, re-rolling bits, and pieces until all used up!
2. Place on baking sheet.
3. Melt 4 tablespoons butter in the microwave and using a pastry brush, brush each mini heart with butter.
4. Dust hearts with garlic powder.
5. Sprinkle with Italian seasoning.
6. Bake in preheated 350 degrees F oven for 5 to 8 minutes, watching carefully so they don’t burn!