Begin by preheating your oven to 375 degrees.
In a small saucepan, heat the beef broth and dissolve the bouillon cubes in the broth.
In a large pot or Dutch oven, melt the butter and sauté the onions and mushrooms over medium-low heat for 10 to 15 minutes, until translucent.
Add the flour and cook over low heat, stirring constantly for 2 minutes.
Add the hot beef broth to the sauce. Simmer over low heat for 1 more minute, stirring until thick.
Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed steak, carrots, peas, onions and parsley. Mix well.
Divide the dough in half and roll each piece into a 10-inch circle or big enough to fit your pie pan. Place one half of the dough in the bottom of the Dutch oven.
Then add your filling. Place the other half of the pastry on top of the filling.
Crimp the dough to fold over the side of the Dutch oven pressing it to make it stick.
Brush the dough with an egg wash and make 8-10 slits on the top of the pastry.
Sprinkle with kosher salt and cracked pepper.
Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.