Traditional Chunky Pepper Beef Pies

Prep Time
Cook Time
2h 30m
Ready In

"From one of our national supermarkets free monthly magazine June 2018."

Original recipe yields 6 servings


  • Serving Size: 1 (517 g)
  • Calories 846.4
  • Total Fat - 49 g
  • Saturated Fat - 13 g
  • Cholesterol - 195.8 mg
  • Sodium - 1088.5 mg
  • Total Carbohydrate - 75 g
  • Dietary Fiber - 5.1 g
  • Sugars - 10.9 g
  • Protein - 29.1 g
  • Calcium - 91.1 mg
  • Iron - 5.8 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.4 mg

Step 1

Coat meat with flour, shaking off excess.

Step 2

Heat oil in a heatproof casserole dish over medium heat and cook meat, in batches, for 3 to 4 minutes each side or until well browned, adding more oil as required and transfer to a plate.

Step 3

Add onion to the same pan and cook for 4 minutes or until softened and then add garlic and cook for 1 minute and stir in stock and sauces and bring to the boil and return meat to pan with peppercorns and cover and bake for 1 hour or until meat is very tender and then let cool for 30 minutes.

Step 4

Meanwhile, lightly grease 6 x 13cm round pie tins.

Step 5

Cut 16cm rounds from the shortcrust pastry and press into the tins and then cut 13 cm round from puff pastry for lids.

Step 6

Keep bases and lids covered and chilled in the fridge.

Step 7

Preheat oven to 200C and place a baking tray in the oven.

Step 8

Fill pastry bases with meat mixture and then brush the edges with water and top with pastry lids, pressing edges together using a fork to seal and trim excess.

Step 9

Brush pie tops with egg and make a steam hold using the point of a knife.

Step 10

Place pies onto hot baking tray and bake for 25 minutes or until pastry is golden and puffed.

Step 11

Serve immediately.

Tips & Variations

No special items needed.