Description
A cozy savory pie filled with tender beef, sweet peppers, onion, garlic, and rich black pepper gravy under a flaky golden puff pastry crust.
Ingredients
Scale
- 1 1/2 pounds beef stew meat, cut into small bite-size pieces
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 tablespoon unsalted butter
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F and place a baking sheet on the lower rack to catch any bubbling gravy.
- Toss the beef with salt, black pepper, and flour until evenly coated.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Brown the beef in batches for 3 to 4 minutes per batch, then transfer it to a plate.
- Add onion, garlic, green bell pepper, and red bell pepper to the same pan and cook for 5 minutes until softened.
- Stir in tomato paste, then return the beef to the pan.
- Add beef stock, Worcestershire sauce, and dried thyme, then simmer uncovered for 35 to 40 minutes until the beef is tender and the gravy is thick.
- Stir in the butter, then let the filling cool for 10 minutes.
- Spoon the filling into a 9-inch pie dish.
- Lay the puff pastry over the top, trim the edges, and press lightly to seal.
- Brush the pastry with beaten egg and cut a small vent in the center.
- Bake for 25 to 30 minutes until the pastry is puffed, crisp, and golden.
- Let the pie rest for 10 minutes before serving.
Notes
- Brown the beef in batches so it develops deep flavor instead of steaming.
- Let the filling thicken before adding it to the pie dish so the pastry stays crisp.
- Cool the filling slightly before topping with puff pastry.
- Reheat leftovers in the oven for the best pastry texture.
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
Keywords: pepper steak pie, steak pie, beef pie, savory pie, comfort food dinner