Pepper Steak Pie is comfort food at its’ finest, and in this easy version using a buttery short crust pastry, it will be a staple in any household. You can use store bought pastry or make your own, either way it is DELICIOUS!
Ingredients
For the Filling
- 600gm chuck steak, cut into 1cm cubes
- 600gm beef stock (use more if liquid dries out to quickly)
- 1 finely diced brown onion
- 3 cloves minced garlic
- 1 tbsp mixed dried mixed herbs
- 1 1/2 tbsp cracked pepper - medium grind in FinaPod MAX
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 30 gm tomato paste
Short Crust Pastry
- 200gm plain flour
- 125 gm cubed cold butter
- 1 tsp salt
- 1 tsp cracked black pepper - finer grind in FinaPod MAX
- 3 tbsp ice cold water
Instructions
For the Crust Pastry
- Place the plain flour in a bowl. Using FinaMill, add a teaspoon each of freshly ground salt and pepper.
- Add the butter and rub it in very quickly but be careful not to overwork it, just to create a breadcrumb like texture.
- Slowly incorporate 3 tablespoons of ice-cold water, about 1 tablespoon at a time. Combine until it looks like a rough dough and wrap it using a cling wrap.
- Pop it in the fridge to rest for at least 30 minutes.
For the Filling
- Flour and season the beef with freshly ground sea salt and pepper using your FinaMill.
- On the stove in a heavy based pot-on medium-high heat, brown the beef and set aside.
- Lower the heat and sauté the onions and garlic. Add the beef back to the pan, followed by tomato paste.
- Once the tomato paste turns a slightly deep orange-red pour in the beef stock, herbs, Worcestershire sauce and cracked pepper. (I used 1 1/2 tbsp but you can add more).
- Cover and simmer for 60-90 min or until tender. If you run out of liquid you can add more stock. Season to taste with more cracked sea salt if needed.
Finishing
- Roll out your crust, press it into your baking dish, add in the filling, cover with the remaining dough, put in the oven at 200°C, bake for 30 minutes or until golden brown.