Pepper steak pie
User Reviews
4.5
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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
Description
Pepper steak pie combines cubed chuck steak cooked until tender through a slow simmer with onions, garlic, rosemary, thyme, canned tomatoes, and beef stock. The addition of cracked black pepper throughout the stew emphasizes its name and provides a distinct peppery warmth balanced by the savory herb notes. The beef is dredged in seasoned flour before browning to develop a flavorful crust, then returned to the pot to cook slowly until soft. The filling is placed in a pie dish and covered with puff pastry, which crisps in the oven to encase the moist, rich filling.
The pie is substantial and ideal for cooler weather, often served as a main dish alongside simple sides such as steamed vegetables or a fresh salad. The use of fresh herbs complements the hearty beef, and homemade or ready-made puff pastry adds a buttery, flaky topping that contrasts the tender meat inside.
Careful simmering of the beef ensures it becomes tender without drying out. Watching the pot and adding stock as needed maintains moisture. Brushing the dish edges with egg wash before fitting the pastry gives an appealing golden finish. The recipe notes do not specify baking times past pastry placement, but a typical bake would be until pastry is puffed and golden.
Ingredients
- 1.5 kg chuck steak de-boned and cubed
- 1 cup flour seasoned with salt and pepper
- olive oil for frying
- 2 onion sliced
- 4 garlic crushed, cloves
- 2 rosemary sprigs, fresh
- 4 thyme sprigs, fresh
- 1 chopped tomatoes canned 400g
- 2 cups beef stock
- 1-2 tablespoons black pepper to taste, cracked
- salt to taste
- 1 puff pastry thawed, ready-made roll
- 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.
User Reviews
Overall Rating
4.5
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