Preheat oven to 180°C.
Toss meat in well-seasoned flour and brown together with onion in hot oil.
Deglaze pan with brandy. Add beer, water, stock powder, pepper and thyme.
Cover and bake for 45 minutes.
Remove from oven and cool slightly, increase oven temperature to 220°C.
Spoon filling into a 20cm pie dish. Top with pastry and cut a small cross in centre of pastry to allow steam to escape.
Brush with egg.
Bake for 30 minutes.
Serving
Suggestions
Serve with mashed potatoes or rice.
Originally Submitted
6/23/2010
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