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Home » Recipes » Dinner Recipes » Pepper steak pie

Pepper steak pie

June 23, 2015 by Alida Ryder 22 Comments

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Pepper steak pie

Come on now. Don’t tell me that you are not drooling just a little at the thought of that buttery, flaky golden pastry. What if I told you that the pastry is simply a vessel for a savoury filling of melt-in-the-mouth steak with a rich, peppery gravy? Drooling now? Yep, me too!

Pepper steak pie

The thing with savoury pies is that once you start, you simply can’t stop. This is quite evident if you look at the amount of savoury pies I’ve posted on this blog. There are more chicken pie recipes that you could ever ask for, something for vegetarians, a few lamb options and this delectable steak & mushroom version. It’s safe to say that I am a bit obsessed. But can you blame me? Who could say no to all of that? I think one of my favourite things about winter is that I get to experiment with savoury pies, where I feel that summer is the time that fruit (and other sweet) pies have their moment.

I have found that I never feel more like a domestic goddess than when I serve a glorious savoury pie to my guests. There’s something so homey, so warming and so fabulous about it all. The fact that it is one of the simplest dishes to pull off only has a little bit to do with how much I love pies. If you can make a good stew, you’re half-way there. A problem I often find with pies is that the baker hasn’t allowed the pastry to cook properly. This results in a beautiful golden, flaky exterior and a soft, mushy almost gummy interior, which is not pleasant at all. Make sure that your pie is in the oven long enough for the pastry to puff up properly and cook thoroughly and you will have a kick-ass pie, guaranteed. Now throw in an awesome filling, a couple of glasses of red wine and good company and you have a pretty good night ahead.

Pepper steak pie

Pepper steak pie

4.46 from 83 votes
Print Pin Rate
Course: Dinner, Pie
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4 -6
Author: Alida Ryder

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.

 

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Filed Under: Dinner Recipes, Meat, Recipes Tagged With: comfort food, dinner, Meat, meat pie, Pastry, pepper steak, Pepper steak pie, pepper steak stew, Pie, puff pastry, savoury pie, steak pie, Winter

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Comments

  1. Amanda

    January 17, 2021 at 9:29 PM

    Great recipe. I made with 500g of mince & about the same amount of round steak then I made them in my pie maker for the family. Made a few gluten free in ramekins with a potato top. Simply delicious is right!

    Reply
  2. john angus

    September 1, 2020 at 6:19 AM

    excellent simple easy for an idiot like me and followed the instructions. all happy

    Reply
  3. Matthew

    July 16, 2020 at 12:11 PM

    How many servings should I be selecting for a 23cm (9.05 inch) pie dish?

    Reply
    • Alida Ryder

      July 19, 2020 at 11:23 AM

      You’ll get approximately 4-6 servings out of a dish that size.

      Reply
  4. Anouk

    June 23, 2020 at 4:55 PM

    Blind bake, for how many minutes ? Thnx 🙂

    Reply
    • Alida Ryder

      July 10, 2020 at 12:47 PM

      Around 10-15 minutes.

      Reply
  5. Carly

    May 6, 2020 at 3:55 PM

    If I use a pastry bottom as well, should I blind bake the bottom crust before putting in the filling?

    Reply
    • Alida Ryder

      May 10, 2020 at 11:12 AM

      Yes, absolutely. 🙂

      Reply
  6. Mariella Hammett

    April 12, 2020 at 1:34 PM

    Can I freeze this pie please

    Reply
    • Alida Ryder

      April 13, 2020 at 8:34 PM

      You can! Cover well and freeze for up to 3 months.

      Reply
      • Jenny McKenzie

        June 11, 2021 at 3:18 PM

        Can this pie be frozen prior to baking?

        Reply
        • Alida Ryder

          June 26, 2021 at 5:07 PM

          Yes, you can make the filling then top with pastry then freeze until solid. Wrap the pie well with parchment paper and foil and freeze for up to 3 months. Bake from frozen until hot and bubbling.

          Reply
  7. Dean

    January 21, 2020 at 6:59 AM

    Hi, How much salt and pepper do you use to season the flour? is it equal parts? or 1:part flour to half salt and pepper?

    Reply
    • Alida Ryder

      January 28, 2020 at 2:47 PM

      I usually just add a generous pinch of each, not necessary to be too precise.

      Reply
  8. Denise Sherwen-Slater

    November 17, 2017 at 2:55 PM

    Please send recipe for pepper steak pie

    Reply
    • Alida Ryder

      November 26, 2017 at 7:34 PM

      The recipe can be found by scrolling down the page.

      Reply
  9. Aubrey Penderis

    February 22, 2017 at 5:57 PM

    Looks Loverly

    Reply
  10. Mike

    October 10, 2016 at 7:50 AM

    The best one I ever had was also in New Zealand (at The Naked Baker out at Marshlands for anyone that lives in Chch or is visiting) – it was absolutely stonking and despite my best efforts I’ve not even come close to cooking one as good…. hoping your recipe might change that. 🙂

    Reply
  11. JH

    March 30, 2016 at 12:38 AM

    One of the best things I have ever ate was a Pepper Steak Pie that I had at a bus stop in somewhere in the middle of the South Island of New Zealand.

    Reply
    • Alida Ryder

      March 31, 2016 at 4:30 PM

      Yum! They are the best!

      Reply
  12. nicole ~ Cooking for Keeps

    June 25, 2015 at 3:01 AM

    Yep. 100% drooling. Flakey, buttery, golden brown. Ahhhh…

    Reply
    • Alida Ryder

      June 25, 2015 at 9:40 AM

      😉 Thanks Nicole!

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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