Go Back
–+ servings
Pepper Steak Pie Recipe

Pepper Steak Pie

iamwinfred
This pepper steak pie is the kind of dinner that makes the whole kitchen smell like a Sunday well spent. Chunks of tender beef simmer low and slow in a rich, peppery gravy until they practically fall apart, then get tucked under a sheet of golden, flaky puff pastry. It is a classic Southern African style meat pie, the kind of recipe that gets passed down and fought over at the dinner table.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine African
Servings 6
Calories 520 kcal

Equipment

  • Dutch oven or heavy-bottomed pot Holds heat evenly for proper browning and gentle simmering
  • Sharp chef's knife
  • Cutting board
  • Mixing bowls
  • Whisk
  • 9-inch pie dish Ceramic or glass recommended
  • Pastry brush
  • Rolling Pin
  • Wooden spoon
  • Enameled Cast Iron Dutch Oven Optional but recommended
  • Peppermill with Adjustable Grind Optional but recommended for freshly cracked pepper
  • Ceramic Pie Dish Optional but recommended for even heat distribution
  • Instant-read meat thermometer Optional
  • Pastry Wheel Cutter Optional

Ingredients
  

  • 2 pounds beef chuck steak cut into 1 inch cubes
  • 3 tablespoons all purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons freshly cracked black peppercorns coarsely ground
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water, if needed to thicken
  • 2 sheets puff pastry thawed
  • 1 large egg beaten, for egg wash

Instructions
 

  • Pat the cubed beef dry with paper towels. Toss with flour, salt, and pepper in a bowl until lightly coated, shaking off any excess.
  • Heat oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
  • Lower heat to medium. Add onion and cook for 5-6 minutes until soft and golden, scraping up browned bits. Stir in garlic and cook for 1 minute.
  • Add tomato paste and cook for 1 minute. Pour in beef stock while whisking. Stir in Worcestershire sauce, pepper, thyme, and bay leaf.
  • Return beef and juices to the pot. Bring to a boil, then reduce to low and cover. Simmer for 1 1/2 to 2 hours until fork tender.
  • If the sauce is thin, stir in the cornstarch slurry and simmer uncovered for 5 minutes. Remove bay leaf and season to taste.
  • Let the filling cool to room temperature for about 30 minutes or chill in the fridge for 15 minutes.
  • Preheat oven to 400°F. Press one sheet of puff pastry into the pie dish. Spoon in the cooled filling and brush edges with egg wash.
  • Top with the second pastry sheet, press edges with a fork to seal, trim excess, and cut slits for steam. Brush top with egg wash.
  • Bake on a sheet pan for 25-30 minutes until golden and puffed. Rest for 10 minutes before slicing.

Notes

  • Use chuck steak or another well marbled cut for the best texture; leaner cuts will become dry and chewy during the long simmer.
  • Do not rush the browning step - those crusty bits at the bottom of the pot build the base of your gravy flavor.
  • Always cool the filling completely before topping with pastry to prevent a soggy bottom crust.
  • Keep your puff pastry cold right up until it goes into the oven for the flakiest results.
  • Taste and adjust the pepper level near the end of cooking, since simmering can mellow out the heat.
  • Cut a few steam vents in the top crust so the filling does not push the pastry apart while baking.
  • Store leftover baked pie in an airtight container in the fridge for up to 3 days.
  • Reheat individual slices in a 350°F oven for 10-15 minutes to keep the pastry crisp (avoid the microwave).
  • Freeze the unbaked, assembled pie for up to 3 months, tightly wrapped in plastic and foil. Bake from frozen, adding 15-20 minutes to the bake time.
  • For a richer gravy, add a splash of red wine or dark beer along with the beef stock.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 28gProtein: 32gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 640mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 4IUVitamin C: 6mgCalcium: 4mgIron: 20mg
Keyword beef puff pastry pie, comfort food pie, pepper steak pie, southern african meat pie
Tried this recipe?Let us know how it was!