Pepper steak pie
User Reviews
4.5
327 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4 -6
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Course
Dinner, Baked Goods
Pepper steak pie
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1.5 kg chuck steak de-boned and cubed
- 1 cup flour seasoned with salt & pepper
- olive oil for frying
- 2 onions sliced
- 4 garlic cloves crushed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 x 400g can chopped tomatoes
- 2 cups beef stock
- 1-2 tablespoons cracked black pepper to taste
- salt to taste
- 1 roll ready-made puff pastry thawed
- 1 egg beaten
Instructions
- In a large pot, heat a generous splash of olive oil.
- Coat the chuck steak in the seasoned flour then shake of excess.
- Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.
- In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.
- Pour in the tomatoes, stock and pepper and add the beef back to the pot.
- Reduce the heat and allow to simmer for 90 mins – 2 hours until the beef is soft and tender. Keep an eye on the beef while it’s cooking and top up with stock if necessary.
- Pre-heat the oven to 180°c.
- When the beef is cooked, season to taste then place in an oven-proof pie dish to make a large pie, or smaller pie dishes for individual pies. Alternatively you can add a layer of pastry to the bottom of the dish as well to make an encased pie.
- Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.
- Make a small incision in the centre of the pie to allow steam to escape.
- Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.
- Remove from the oven and serve.
Genuine Reviews
User Reviews
Overall Rating
4.5
327 reviews
Excellent
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