Peppersteak Pie


500g steak, diced

250g bacon, diced

2 cloves garlic, finely chopped

1 onion, chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

1 medium potato, diced and cooked until just tender

4 medium carrots, diced quite small

A handful of peas

75ml double cream

1 tbsp ground pepper

1 tsp salt

1 tsp garlic and herb spice

1 tsp rosemary

Juice from 1/2 a lemon

Shortcrust pastry for the bottom and puff pastry for the lid.


  1. Fry the steak until just cooked and then remove and set aside.
  2. Fry the bacon, onion, garlic, pepper and carrots until the carrots are tender.
  3. Add the steak back in, along with the cooked potatoes and the peas. Add in the garlic and herb spice, the rosemary, salt and pepper.
  4. Now add in the cream and the lemon juice and stir together until the mixture thickens.
  5. Remove mixture from stove and allow to cool. Place the mixture in the fridge for an hour.
  6. Grease your pie dish with butter and line the base with shortcrust pastry.
  7. Add the cooled mixture in and top with a puff pastry lid.
  8. Bake in the oven at 180C for 35 minutes.
  9. Enjoy!

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