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In a large pan, heat some oil over medium-high heat. Add the diced chuck steak and brown it in batches. Once browned, remove the steak and set it aside.
In the same pan, add the diced onion and minced garlic. Sauté until the onion is soft and translucent.
Thicken the Filling:
Sprinkle the flour over the onions and garlic. Stir well to coat and cook for about 1 minute to remove the raw flour taste.
Gradually add the Worcestershire sauce, stirring constantly. Add a bit of water if the mixture is too thick, then bring it to a simmer.
Add the Steak and Seasoning:
Return the browned steak to the pan. Stir in the mixed herbs and cracked pepper.
Let the filling simmer for 10-15 minutes, until the sauce has thickened and the steak is tender. Adjust seasoning to taste.
Prepare the Pie Crust:
Preheat your oven to 375°F (190°C). Roll out your pie dough on a floured surface to fit your pie dish.
Transfer the pepper steak filling into the pie crust, and top with another layer of pie dough. Trim any excess dough and crimp the edges to seal the pie.
Bake the Pie:
Make a few small slits in the top of the pie to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Serve and Enjoy:
Let the pie cool slightly before slicing. Serve warm with mashed potatoes or a side of greens.
Serving and Storage Tips:
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