Here’s a full Pepper Steak Pie recipe — flaky pastry with a rich, peppery beef filling.
Pepper Steak Pie Recipe
Ingredients
For the Filling
500g (1 lb) beef steak (sirloin, rump, or chuck), cut into bite-sized cubes
1 tbsp vegetable oil or butter
1 medium onion, finely chopped
2 garlic cloves, minced
1–2 tsp freshly cracked black pepper (adjust to taste)
1 tsp salt
1 tbsp Worcestershire sauce
1 tbsp soy sauce (optional, for depth)
2 tbsp plain flour (all-purpose flour)
1½ cups beef stock (or water with 1 stock cube)
1 tsp dried thyme (optional)
1 tsp sugar (optional, balances flavors)
For the Pastry
2 sheets puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
Instructions
1. Make the Filling
Heat the oil/butter in a large skillet over medium-high heat.
Add beef cubes and sear until browned on all sides. Remove and set aside.
In the same pan, add onions and sauté until softened. Add garlic and cook for 1 more minute.
Stir in cracked black pepper, salt, Worcestershire sauce, and soy sauce (if using).
Sprinkle in flour, stir to coat, and cook for 1 minute to remove raw flour taste.
Slowly pour in beef stock while stirring to avoid lumps.
Return the beef to the pan, add thyme (if using), cover, and simmer gently for 45–60 minutes until beef is tender and sauce has thickened.
Taste and adjust seasoning. Let the filling cool before assembling the pie.
2. Assemble the Pie
Preheat oven to 200°C (400°F).
Line a pie dish with one sheet of puff pastry, letting excess hang over edges.
Spoon cooled pepper steak filling into the pastry shell.
Top with second pastry sheet, sealing edges by pressing with a fork. Trim excess pastry.
Cut small slits on top to let steam escape.
Brush with beaten egg for a golden crust.
3. Bake
Bake for 25–30 minutes or until pastry is puffed and golden brown.
4. Serve
Let rest for 5–10 minutes before slicing. Serve with mashed potatoes, chips, or a green salad.
