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 :)
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
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
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