Steak and pepper pie

Steak and pepper pie: Homemade and delicious. Image: Asande Mpila

Steak and pepper pie: Homemade and simply delightful

Homemade pies have never tasted so delicious as with this steak and pepper pie recipe. This recipe is a must-try!

Steak and pepper pie

Steak and pepper pie: Homemade and delicious. Image: Asande Mpila

If you love pies, we have the ultimate homemade steak and pepper pie recipe for you. Cut the steak into cubes, season with pepper and cook slowly with beer, brandy and other flavour-packed ingredients. When ready, scoop the mouth-watering pepper steak mixture into the pastry and cover the top with pastry as well.

Pop into the oven and deeply inhale the rich flavours escaping from the oven. This homemade steak and pepper pie is simply delightful. You may decide to make one large pie or you can make a number of smaller pies.

One bite of this steak and pepper pie and you may never want to buy pies at your groceries store again. After tasting this appetising homemade version, there is just no comparison.

The pastry is very easy to prepare. Use it as a crust for a variety of pies and experiment with different fillings. You will soon be known as the pie master in your household and neighbourhood.

Steak and pepper pie recipe

4 from 2 votes
Recipe by Asande Mpila Course: Main, SnacksCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • Pie filling
  • 1 kg 1 beef steak, cubed

  • 2 tablespoons 2 flour

  • 1 pinch 1 salt

  • 1 large 1 onion, sliced

  • olive oil, for frying

  • 3 tablespoons 3 brandy

  • 1 1 beer cup

  • 1 cup 1 water

  • 3 teaspoons 3 beef stock powder

  • 3 teaspoons 3 freshly ground black pepper

  • 1 tablespoon 1 thyme, chopped

  • Pie crust
  • 800 g 800 organic flour

  • 44 g 44 butter

  • 1 extra large 1 egg yolk

  • 1 1 egg, beaten


  • Pie filling
  • Preheat the oven to 180°C.
  • Season the flour well and toss the steak in the flour until well coated.
  • Heat the oil in a frying pan and brown the steak and onion, deglaze the pan with brandy.
  • Add the beer, water, stock powder, pepper and thyme. Cover and cook for about 45 minutes. Remove from the heat.
  • Pastry
  • Place all pastry ingredients (except the egg) into a blender and pulse until a dough is formed. Remove from blender and knead lightly, shape into a ball, cover and refrigerate for about 30 minutes.
  • Roll onto a floured surface to about ½ a cm in thickness.
  • Spoon filling into a 20 cm pie dish, top with pastry and cut a small cross in the centre of the pastry to allow steam to escape.
  • Brush with egg and bake for about 30 minutes and serve hot.


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