Pepper steak pie

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For a milder pie, simply use fewer peppercorns; I serve the pie with sweet potatoes and salad.

Serves: 6

Preparation time: 30 minutes

Cooking time: 3 hours

Oven temperature: 180°C

1.5kg chuck (on the bone)

about 100ml flour

about 100ml oil

450g mushrooms, halved

2 onions, thinly sliced

375ml red wine

250ml beef stock

4 sprigs thyme

2 bay leaves

30ml mixed peppercorns


250ml milk

250ml oil

2 large eggs

360ml self-raising flour

10ml baking powder

5ml salt

1. Roll the meat in the flour, then fry in a little oil until golden brown (use the casserole dish you’ll bake in); set aside the leftover flour. Fry the mushrooms until brown and remove from the dish, then caramelise the onions. Add the extra flour and stir-fry until mixed. Whisk in the red wine and stock simultaneously and cook for 5 minutes.

2. Preheat the oven. Return the meat and mushrooms to the casserole and add the thyme, bay leaves and peppercorns. Cover and bake until the meat is soft (about 2 hours). Remove the meat and debone it – you can cut it into smaller pieces if you like – and dish it back into the casserole.

3.cFor the dough Beat the milk, oil and egg until just mixed. Sift the dry ingredients together and add the egg mixture gradually until combined. Pour over the meat and bake for about 30 minutes until golden brown and cooked.

The pie tastes even more delicious if you prepare the filling the day before.

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April 2023

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