Pepper steak pie


I came across an article the other day that was quite interesting: 12 Weekend Habits of Highly Successful People. Steve Jobs, Benjamin Franklin, my girl Oprah, Richard Branson and a few others share some of the stuff they do over weekends (like every weekend). These include getting up early, making time for hobbies and getting everything ready for the coming week. Guess they don’t have to worry about doing the washing and cleaning the house. Gmf…

I think if these guys could taste this pepper steak pie, eating it would be right on top of that list. This pie is filled to the brim with lots of meat, a few mushrooms and crackling black pepper. It is deliciously comforting and tastes even better the next day. Also, puff pastry, man!!




800 g beef (I used chuck)

1 onion, chopped

1 teaspoon garlic

1 teaspoon thyme

1 teaspoon parsley

1 teaspoon mustard

1 teaspoon black pepper

500 ml beef stock

250 g mushrooms, halved

Store-bought puff pastry

1 egg


1. Place the beef, garlic and onion in a slow cooker. Add the herbs, black pepper, mushrooms, mustard and the beef stock and cook for 8 hours on low.

2. When the meat is done, pull it apart using two forks.

3. Drain the meat. Boil the liquid on a high heat until it has halved an pour back into the meat – this will now be a nice and thick sauce.

4. Roll out the puff pastry and line the bottom of your pie dish with half of the pastry. Bake for 5 minutes at 180 degrees.

5. Dish the beef filling on top of your lined pastry and add some more black pepper. Cover it with the other half of the pastry.

6. Whisk the egg and brush the pastry cover. Bake for 30 minutes or until golden brown.

7. Serve hot with tomato sauce and a green salad.



4 thoughts on “Pepper steak pie

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