By Marzia Shamsi

Lost for idea when you are expecting guests on a short notice or just want to create something fun and interesting for your kids to take for lunch? Worry not, my five steps pepper stake pie is here. A  crispy pie crust with some piping hot delicious steak filling inside opens new dimensions to different flavours to indulge on. I can bet this one shall soon make its way to the top favourites in your house just like mine! Enjoy!

Ingredients

• 20 ml Olive Oil
• 2 to 3 Onions (finely chopped)
• 5 to 6 cloves of Garlic  (finely chopped)
• 2 1/2 Cups Beef Stock
• 50 g Flour
• 800 g Beef rump, cubed
• 1 Roll puff pastry, thawed
• 15 ml Black pepper
• 1 Egg, lightly beaten

Method

• Roll  beef cubes in  pepper and dust in flour.
• In a pan heat oil and brown the cubes.Remove from pan & reserve.
• On medium heat in the same pan add  chopped onions & garlic until soft.
• Add your meat, pepper & stock bring to boil. Simmer until soft and gravy comes to a thick consistency.
• Place in an ovenproof dish or 4 individual ramekins. Roll out the pastry and place over the mixture to create the top of the pie. Brush with beaten egg. Bake  in a preheated between 180c- 200°C oven for 15-20 minutes or until golden brown.
• Serve with mashed potato and vegetables or enjoy just the way it is.