
By Genevieve La Rosa
Pepper steak pie
12 steps
Prep:30minCook:2h
Updated at: Sun, 14 Jan 2024 00:53:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories1023.4 kcal (51%)
Total Fat48.6 g (69%)
Carbs56 g (22%)
Sugars7.4 g (8%)
Protein91.8 g (184%)
Sodium1047.3 mg (52%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1.5kgchuck steak
de-boned and cubed

1 cupflour
seasoned with salt & pepper

olive oil
for frying

2onions
sliced

4garlic cloves
crushed

2 sprigsfresh rosemary

4 sprigsfresh thyme

1 x 400gcan chopped tomatoes

2 cupsbeef stock

1 tablespoonscracked black pepper
to taste

salt
to taste

1ready-made puff pastry
roll, thawed

1egg
beaten
Instructions
Step 1
In a large pot, heat a generous splash of olive oil.
Step 2
Coat the chuck steak in the seasoned flour then shake of excess.
Step 3
Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.
Step 4
In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.
Step 5
Pour in the tomatoes, stock and pepper and add the beef back to the pot.
Step 6
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.
Step 7
Pre-heat the oven to 180°c.
Step 8
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.
Step 9
Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.
Step 10
Make a small incision in the centre of the pie to allow steam to escape.
Step 11
Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.
Step 12
Remove from the oven and serve.
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