Steak and Pepper Pie

Steak and pepper pie is a comfort food that is absolutely satisfying to have. It is a warm and filling meal that is appreciated by all ages. The balance between flavors of tender beef and gravy, as well as the crusty pies, brings immediate comfort after having a bite.

This hearty dish is also mild with spices, yet it has an addictive taste. It is relatively simple to cook with the ingredients that are widely available. The steak and pepper pie is also convenient in terms of portability. If you need to pack nutritious meals for lunch, the pies can be divided into portions and kept in containers as they are normally baked in large quantities. 

What is the Best Cut of Beef for Steak and Pepper pie?

The best cut of beef to make steak and pepper pie is sirloin, beef chuck, beef flank or brisket. These cuts may be less tender compared to other cuts, however, they are full of flavor and the tenderness can be altered by cutting them into thinner and smaller sizes. 

Ingredients used for Steak and Pepper pie

Beef Chuck, Puff Pastry, Paprika Powder, Dried Basil, Dried Parsley, Ground Cumin, Salt and Pepper. Onion Powder, Dijon mustard, Beef Stock Cube, Water, Tomato Paste, Worcestershire sauce, Balsamic Vinegar.

Beef chuck, this cut of meat comes from the shoulder of the beef, it is recommended for slow cooking meals, other alternatives include Top Blade, Beef Shank, Brisket and Rump steak.

Puff pastry, choose store-bought puff pastry for convenience and ease of use, thaw puff pastry at room temperature for fifteen minutes.

Paprika powder, onion powder, dried basil, dried parsley, ground cumin, salt and pepper. The paprika powder along with the other spices provide the necessary amount of heat and flavor to the Steak and Pepper Pie.

Dijon mustard, beef stock cube, water, tomato paste, Worcestershire sauce and red wine or balsamic vinegar add extra layers of complex flavors. Dijon mustard has a sharpness and a bit of a kick, whilst Worcestershire sauce is always a good idea with Steak and Pepper pie.

Fresh parsley, olive oil, egg, water, potato, carrot, green pepper, garlic and onion are the foundational ingredients for the recipe, the composition of these elements with the rest of the ingredients create a rich and flavorful steak and pepper pie.

Instructions

Prepare the ingredients: Finely mince the garlic cloves. Roughly chop the red onions. Peel the skin of potatoes and carrots and rinse them in water. Cut the potatoes into half inch cubes and carrots into one third inch cubes. Rinse the green peppers and chop them into half inch cubes. Rinse the beef and drain excess liquid. Cut the beef into half inch cubes, and add them into a pot. 

Cook the beef steak: Adjust the temperature to medium high heat. Add the olive oil, add the minced garlic and the chopped red onion. Stir to mix and cook the beef for 5 minutes.

Cook the vegetables: Add the chopped potatoes and carrots in the pot. Add 3 cups of water, beef stock cube and simmer on low heat with lid closed for 15 minutes. Thereafter, add the green pepper and cook for 5 more minutes with the lid closed.

Preheat the oven and prepare the pie dough: When the pie fillings are getting done, preheat the oven to 200ºC / 400ºF. 

Fill up the casserole: Prepare a casserole and transfer the pie fillings. Make sure to layer them flat so that puff pastry can sit evenly on top of them. Cut the puff pastry slightly bigger than the casserole so it can bake on the edges of the casserole. Press down the edges with a fork to ensure that the pie is sticking to the casserole while baking.

Gently poke into the pie dough with a fork to allow the steam to escape. Whisk one egg in a small bowl and use a cooking brush to evenly spread the whisked egg on top of the puff pastry. This will enhance the visual appearance of the pie.

Bake the pie: Bake the steak and pepper pie for twenty to twenty five minutes. You can also read the instructions on the packet of the puff pastry to get the baking time. Garnish with fresh parsley to serve.

What is a substitute for Beef in Steak and Pepper pie?

The substitute for beef for steak and pepper pie can be lamb, chicken or more vegetables such as mushrooms, peas, carrots and celery.

What can be Served with Steak and Pepper pie?

Mashed potatoes, sautéed peas or Green salad complements the flavor of the steak and pepper pie and enhances the overall taste of the dish.

Type of Beef Cut: Use the cut of the beef that is suited for you. The usual cuts used for steak and pepper pie are sirloin, beef chuck, beef flank or brisket. It is best to use less fatty parts to avoid the pie from getting soggy from the grease. The steak and pepper pie is relatively easy to make, however, it requires balanced seasoning in order for the dish to shine. Adding herbs increases the depth of flavor and enhances the taste of the beef.

Spices and Cornstarch: Extra spices also make the gravy rich with flavors. Consider adding cornstarch to thicken the sauce.

Shortcrust pastry: The secret to making the perfect steak and pepper pie is to use shortcrust pastry for the base and using flaky puff pastry for the top. The shortcrust pastry was omitted in this recipe to create the “top crust pie which is called Steak and Pepper pot pie”. 

Storage: Store in the fridge for two to three days. Reheat in the microwave or in the preheated oven for 10 mins on medium high heat. Add the steak and pepper filling to foil tins (for easier storage in the freezer) and add the puff pastry dough on top. Freeze for three months, do not bake until the day of consumption)