Pepper steak pie

Step 1

In a large pot, heat a generous splash of olive oil.

Step 2

Coat the chuck steak in the seasoned flour then shake of excess.

Step 3

Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.

Step 4

In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.

Step 5

Pour in the tomatoes, stock and pepper and add the beef back to the pot.

Step 6

Reduce the heat and allow to simmer for 90 mins – 2 hours until the beef is soft and tender. Keep an eye on the beef while it’s cooking and top up with stock if necessary.

Step 7

Pre-heat the oven to 180°c.

Step 8

When the beef is cooked, season to taste then place in an oven-proof pie dish to make a large pie, or smaller pie dishes for individual pies. Alternatively you can add a layer of pastry to the bottom of the dish as well to make an encased pie.

Step 9

Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.

Step 10

Make a small incision in the centre of the pie to allow steam to escape.

Step 11

Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.

Step 12

Remove from the oven and serve.