Ten years ago, while visiting a bakery in the small seaside village of Hastings in S.E. Victoria, I was fortunate to try a Pepper Steak Pie. This pie was a must try to create at home, after experiencing what I had found is a great example of the perfect Pepper Steak Pie. You need to let this steak mix cool for at least three hours before you bake it-overnight is ideal. Try this out :)
Dice up steak into 4 cm cubes and put in freezer bag with seasoned flour, shake well to coat steak. Place coated cubes into a medium bowl. Using a medium to large saucepan or a med to large wok, add the oil & cook the steak cubes until brown all over. It's best to cook cubes in two batches. Once browned set aside in bowl.
Cook onion over medium heat with rest of oil and add garlic after a few minutes, stir well. Add the steak & stir through, add Worcestershire sauce and beef stock, stir in well. Add and mix in chives and thyme. Add and mix in pepper mix.
Gently bring to boil then reduce heat & simmer on low for 2-3 hours. Stir occasionally to stop burning, check because you may need to add some extra water. When steak is tender, let cool. (Stir in the mushrooms at this point if using.) Leaving mix overnight in fridge will result in more tender steak.
When you are ready to cook the pie, preheat oven to 180 degrees C. Thaw the pastry sheets until workable. Using your pie dish as a guide, cut the pastry 1 cm wider than edge of pie dish and set aside. This will be the base. Cut lid for pie with other sheet of pastry, make this same size as pie dish and set aside.
Grease the pie dish by rubbing butter liberally over the base - this helps later for removing/serving pie after baking. Line base of pie dish with the pastry bottom and press all around to edges of pie dish. Spoon in the cooled pepper steak mixture, spreading it out evenly to edges. Brush lip of pastry around pie dish with beaten egg.
Put pastry lid on and press edges all round pie dish. Decorate with fork to create 'crust edge'. Brush all over with beaten egg. Make a small sliced opening in middle of pie before putting in oven - this lets steam escape as it cooks. Transfer to oven and cook for 15 min. Rotate pie around and cook for a further 15 min. Let cool for 15 min, after cooking before serving - this way the pastry sets and makes it easier to serve or flip on to a plate.
It can an easily be frozen after cooling once cooked. Wrap well with aluminium foil to avoid freezer burn.
The longer you can cook the steak mixture the more tender it will be. As a rule 2/3 hours is minimum. Slow cookers are ideal for this recipe.
I made this recipe on the weekend and I have thrown it out. What a waste of food. I should have known that 6 TABLESPOONS of pepper was way too much. I think there's either a mistake in this recipe or you're having a go at us. - 26 Oct 2010
Obviously the pepper quantity listed in the recipe is excessive, but this pie was delicious! I tossed the meat in flour with only 1 teaspoon of freshly ground mixed peppercorns, and also only added 1 teaspoon of mixed ground pepper to the gravy. I'll add 1/2 teaspoon more pepper next time. - 24 Jan 2012
I have never attempted a pepper steak pie before. Looked on line and found this one. I was happy to read one of the reviews which helped alot..I also did not use as much pepper as the recipe stated. I did put whole peppercorns in and i will not do that next time. I added less stock, maybe 500ml. I used corn flour (diluted in water) to thicken the filling at the end and i also added a table spoon of gravy mix to the filling. i cooked mine on the stove top on very low heat for about 3 hours. Turned out very good! - 13 Sep 2011