Pepper Steak Pie

For the Crust:
Pie Dough: Enough for a double crust (homemade or store-bought)
Egg Wash: 1 egg, beaten, for a golden crust
How to Make Pepper Steak Pie
Step 1: Prepare the Steak Filling
Season the beef cubes with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, then remove from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened. Add the garlic and bell pepper, sautéing for an additional 2-3 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Slowly add the beef broth, stirring to create a thickened sauce. Add the Worcestershire sauce, fresh thyme, and cracked black pepper, stirring to combine.
Return the beef to the skillet and lower the heat. Simmer the mixture for 15-20 minutes, or until the beef is tender and the flavors have melded. Remove from heat and let cool slightly.
Step 2: Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out half of the pie dough and line a pie dish with it. Pour the cooled beef filling into the prepared pie shell.
Roll out the remaining dough and cover the filling. Seal the edges by crimping or pressing with a fork, then cut a few small slits in the top to allow steam to escape.
Brush the top with the egg wash to give it a beautiful golden finish when baked.
Step 3: Bake the Pie
Place the pie on the middle rack of the oven and bake for 30-35 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool for 10-15 minutes before slicing to help the filling set.
Step 4: Serve and Enjoy
Cut generous slices of your Pepper Steak Pie and serve warm. This dish pairs wonderfully with mashed potatoes, steamed vegetables, or a simple green salad.

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