Description

This recipe for Peppercorn Gravy Lattice Steak Pie features tender beef in a rich, aromatic peppercorn gravy, topped with a beautiful, golden puff pastry crust. It’s a comforting and impressive dish perfect for family dinners or special occasions.

Ingredients

Scale

2 tbsp olive oil (for browning)
1.5 lbs stewing beef (chuck steak), cubed
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 cup beef broth
0.5 cup heavy cream
2 tbsp green peppercorns, crushed
1 tsp dried thyme
1 sheet puff pastry
1 egg, beaten
Salt and pepper to taste

Instructions

Brown Beef: Heat olive oil in a large oven-safe Dutch oven or skillet over medium-high heat. Brown the cubed beef in batches, ensuring a rich crusty sear. Remove and set aside.
Saute Vegetables: Add the chopped onion, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until vegetables soften and become aromatic.
Simmer Beef: Return the browned beef to the pot. Pour in the beef broth, add the crushed green peppercorns and dried thyme. Bring to a gentle simmer, cover the pot, reduce heat to low, and cook for 1.5 to 2 hours until the beef is incredibly tender and easily shreds.
Thicken Gravy: Stir in the heavy cream and cook, uncovered, until the gravy thickens slightly, coating the back of a spoon. Season generously with salt and pepper. If the gravy seems too thin, whisk 1 tbsp cornstarch with 1 tbsp cold water and stir it into the simmering gravy until thickened.
Assemble Pie: Preheat your oven to 400°F (200°C). Pour the filling into a 9×13 inch oven-safe pie dish. Carefully drape the puff pastry sheet over the filling, optionally cutting a lattice pattern. Brush the beaten egg evenly over the pastry.
Bake Pie: Bake in the preheated oven for 20-25 minutes until the pastry is deeply golden brown, puffed up, and flaky, and the filling is bubbly around the edges.

Notes

For a faster method, use a pressure cooker for the beef stewing stage (30-40 minutes). To troubleshoot tough beef, simmer longer. For a soggy bottom pastry, ensure the filling isn’t too watery. Gravy too thin? Simmer uncovered longer or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). Consider gluten-free puff pastry or dairy-free cream alternatives for dietary needs.

Prep Time: 35 minutes
Cook Time: 128 minutes
Category: Main Course
Method: Simmering, Baking
Cuisine: British

Nutrition

Serving Size: 1 slice (200 g)
Calories: 650 calories
Sugar: 5 g
Sodium: 700 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 120 mg

Keywords: easy dinner, comfort food, beef pie, puff pastry, peppercorn gravy, family favorite, weeknight meal, savory, baking