Peppered Steak Pie©


Pepper & Thyme Pastry
  • 8.8oz-250g Unsalted Butter (cold & cubed)
  • 17.6oz-500g Plain Flour (sifted)
  • 1 medium Egg Yolk (free-range)
  • 1 tablespoon Dried Thyme
  • 1 tablespoon Freshly Ground Black Pepper
  • 10 tablespoons Cold Water
  • ½ tablespoon Salt
Peppered Steak Filling
  • 1x Beef Oxo Cube (dry)
  • 2x Beef Stock Pots
  • 2.4oz-70g Unsalted Butter
  • 16.9 fl oz-500ml Boiling Water
  • 10.1 fl oz-300ml Stout
  • 28.2oz-800g Rump Steak
  • ½ teaspoon Salt
  • 1x Onion (finely diced)
  • 3 tablespoons Brandy
  • 2 tablespoons Freshly Ground Black Pepper
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Cornflour (mixed with a little cold water into a paste)
  • 3 tablespoons Beef Gravy Granules
  • 1/2 teaspoon Dried Thyme
Pastry Wash
  • 1 medium Egg (free-range)
  • 1 tablespoon Milk


  1. ****Start making the pie the day before you want to eat it****
  2. To start, make the pie filling. Pre-heat a slow cooker on the medium heat setting
  3. In a large saucepan, melt the butter over a medium heat and add the onion. Cook until soft whilst stirring occasionally
  4. Whilst the onions are cooking, cut the rump steak into bitesize pieces and season with the dry Oxo cube, salt and pepper. Mix through the meat with your hands
  5. Add the steak to the onions and brown all over whilst continuing to stir
  6. Add the brandy and dried thyme and cook for a further 2 mins
  7. Add the boiled water, stock pots, Worcestershire sauce, black pepper and stout and bring to the boil. As soon it is brought to boil, remove from the heat and put into the slow cooker
  8. Place the lid on the cooker and slow cook for 2 hours
  9. Once time is up, remove the lid and stir. Add the corn-flour mix and gravy granules and slow cook for a further 1 hour, stirring at intervals, allowing to thicken
  10. When the hour is up, turn off the slow cooker and allow the mix to cool completely before popping it into the fridge overnight
  11. When ready to continue, prepare the pastry. In a large mixing bowl add the cold butter and flour. Use stand mixer with beater on low setting for 2 mins or use your fingers and thumb to rub together until mixture resembles fine breadcrumbs
  12. Add the thyme, black pepper and salt. Stir through
  13. Make a well in the centre of the flour and add the water along with the egg yolk. Stir through with a cutlery knife before continuing to knead together with your hands
  14. When thoroughly combined, roll into a smooth ball and wrap in cling-film. Pop in the fridge for one hour
  15. When the hour is up, grease a 8" shallow cake tin and set to one side
  16. Remove the pastry ball from the fridge and cut off 1/3 of it and pop it to one side, leaving you with the 2/3 portion
  17. Flour a surface and the rolling pan and roll out the pastry evenly. Transfer the pastry to the tin and press into the mould and base, leaving overhang around the edges
  18. Remove the steak mix from the fridge and scoop out all the chunks of steak using a slotted spoon, spreading them evenly across the base of the pastry. Use your own judgement as to how much of the gravy to use. Set to one side
  19. Gather up the remaining pastry, flour your surface and rolling pin again and roll out nice and thin again to form a lid. Check it will cover the top of the pie easily
  20. Attach a pastry lid on top of the pie and pinch it together with the overhanging sides to really lock it together
  21. Slice 3 small slits into the lid of the pie using a sharp knife. Brush the pastry with the pastry wash and pop back into the fridge for 1 hour
  22. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and place a baking tray at the bottom in case of any potential gravy oozes
  23. Pop the pie in the oven for 45 minutes. Remove and allow to cool for 10 minutes
  24. Get it whilst it is hot!

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