When you shop through the links in our posts, you’re helping us continue to bring you more great content—at no extra cost to you! As an Amazon Associate, we earn commission from qualifying purchases, which means we can keep sharing recipes and tips you’ll love. Thanks so much for your support!
The Cape Malay Pepper Steak Pie is an absolute treat! The filling is rich and hearty, with tender chunks of braised steak that melt in your mouth after being slow-cooked to perfection. This Pepper Steak Pie recipe is inspired by the delicious and comforting beef pie (vleis pastei) and chicken pies (hoender pastei) of my childhood.
The onions are cooked until they’re sweet and caramelized, blending beautifully with the earthiness of the mushrooms and the subtle warmth of garlic and thyme. The spices—bay leaves, cloves, allspice berries, and, of course, a generous hit of crushed black peppercorns—add an aromatic kick that makes every bite burst with flavor. That peppery heat is what really makes this pie stand out, giving it that Cape Malay twist that we all love.
The flaky butter pastry is a dream—crispy and golden on the outside, but soft and tender when it meets the juicy filling. And let’s not forget the hard-boiled eggs layered inside—they add a creamy texture and a satisfying richness that complements the spicy gravy. Speaking of gravy, it’s thick and glossy, thanks to the optional Bisto granules, which also add a lovely depth and balance to the overall flavor.
When you take that first bite, you’re met with a perfect harmony of textures—the buttery, flaky crust, the soft and savory filling, and just a touch of peppery warmth that lingers in the best way. It’s the kind of pie that brings comfort and excitement all in one go.
Pepper Steak Pie, Steak and Kidney Pie and Chicken and Mushroom Pie were essential at our family feast days, whether it was Eid at our home or Christmas at one of my aunt’s homes. My mum and her sister Josephine each had their own way of making steak filling for pies and both were equally mouthwatering and tender. After I moved to Dubai, Aunty Josie often sent a care package of her Steak and Kidney pie for me with my mum when she visited.

Aunty Josie used this easy 3 ingredient hot water Flaky Butter Pastry, that required chilling but no additional rolling, and added both beef kidneys and Bisto gravy granules to her steak pie filling recipe. On the last occasion that I ate Aunty Josie’s Steak pie she mentioned that she no longer added the beef kidney at the request of one of her granddaughters, who did not like the flavor or texture.
During my childhood my mum always used sago for a thickener in her pepper steak pie filling recipe and used home made puff pastry for the base and lid. In later years my mother often made a steak and mushroom pie recipe without sago, using the same hot water pastry that Aunty Josie used. However, she recommended that I allow the pastry to chill before doing a few rolls and turns, because of how it gave the pastry some lightness.
This Pepper Steak Pie is a cozy, comforting dish with layers of flavor and texture that make it irresistible. The steak filling is super tender, thanks to braising in the pressure cooker, and it practically melts in your mouth. The caramelized onions bring a bit of sweetness, while the mushrooms add a nice, earthy texture that makes each bite more satisfying. And then there are the hard-boiled eggs – they give the pie a creamy, smooth contrast that just works so well with everything else.
When it comes to flavor, the crushed black peppercorns add just the right amount of kick without being too overpowering. It’s balanced by the thyme and a hint of warmth from the allspice and cloves, which really take the flavor up a notch. The gravy, especially with a little help from the Bisto, is rich and velvety, soaking into the steak and veggies in the most delicious way.
And let’s not forget the pastry – flaky, buttery, and golden, it gives the pie a crispy bite that pairs perfectly with the soft filling inside. When you take that first bite, the crunchy pastry and savory filling come together for a seriously satisfying experience. This pie is the ultimate comfort food!

How we make Pepper Steak Pies
I remember the taste of my mum and Aunty Josie’s steak pies and it is very different to the Worcestershire sauce infused British meat pie recipes.
- The mushroom pepper steak pie with shortcrust pastry recipe does not include any potatoes, carrots or celery and is pure meltingly tender steak and kidney or mushrooms.
- To add flavor to the slow cooked steak it is simmered with onion, garlic, fresh thyme, bay leaves, allspice and cloves. Alternately, the steak filling can be pressure cooked and then the gravy reduced before cooling.
- The trick to getting a deep rich gravy is caramelizing the onions until it is a rich caramel brown. That will take anything from 30-40 minutes on the stove. You could make a slow cooker steak pie, but I could never wait that long 🙂
- If you have been put off making your own homemade halaal Pepper Steak Pie because you think it is too difficult, think again. The best thing about this recipe for steak pie is that it doesn’t require fancy beef stock or any other ingredients that would not normally be found in a pantry. My mother only ever used good old tap water if she felt a stew or savory pie filling needed it to stop from catching on the bottom of the pot.
- We use our easy 3 ingredient home made Hot Water Flaky Butter Pastry for this Pepper Steak pie recipe. However, in a pinch store bought commercial pastry will do; but I can guarantee it won’t be quite as good 🙂




What to serve with Pepper Steak Pie
For a hearty main meal, Cape Malay Pepper Steak Pie pairs beautifully with a variety of sides. Here are some great options to serve alongside:
- Creamy mashed potatoes – The smooth texture of mashed potatoes complements the rich, peppery gravy of the pie.
- Roasted vegetables – Carrots, butternut squash, and green beans roasted with a bit of olive oil, salt, and pepper add a nice balance to the meal.
- Simple garden salad – A fresh salad with a light vinaigrette helps cut through the richness of the pie.
- Steamed peas or green beans – These provide a lighter, fresher contrast to the hearty flavors of the pie.
- Pickles or achar – For a Cape Malay twist, a side of homemade achar or pickles brings a tangy, spicy contrast that lifts the flavors of the pie.
These sides complete the meal without overwhelming the bold, peppery flavor of the steak pie.
If South African beef and mushroom pies are not to your taste then check out these other recipes:
- Chicken and Mushroom Pie
- Cape Malay Sugar Bean bredie
- Chili Garlic Prawn pasta is simple but delicious.
- Citrus salad with pistachios and pomegranate
- Tricolor Quinoa Salad with pomegranate, walnuts and feta for a meat free option.
Cape Malay Pepper Steak Pie
Equipment
Ingredients
Pie Filling
- 60 ml vegetable oil
- 600 grams onion chopped finely, approximately 2 large onions
- 1.2 kg braising steak cubed
- 24 grams fresh garlic finely grated, approximately 3 large peeled cloves
- 220 grams mushrooms, caps only sliced
- 15 ml fresh thyme approximately 1 tablespoon or 2 sprigs
- 3 bay leaves dried and whole
- 4 allspice berries dried and whole
- 4 cloves dried and whole
- 5 ml salt adjust to personal taste
- 750 ml water or beef stock if you want to be a bit fancy
- 30 ml crushed black peppercorns adjust to personal taste
Optional filling ingredients
- 30 grams bisto granules approximately 4 heaped teaspoons
- 187 ml cooking liquid from the steak filling approximately 2/3 cup
- 6 large eggs hard boiled
Base and lid
- 1 kg flaky butter pastry
- 30 ml cake flour approximately 1 tablespoon
- 1 egg, beaten
Instructions
Filling – Cooked in a pressure cooker
- Peel and chop the onions and set aside until required.
- If the steak is not cubed, cut it into 3 cm cubes. Cut any larger pieces so that all the pieces are approximately the same size.
- Heat a medium sized pot on the stove to high heat. When the pot is hot, add one tablespoon of the oil and brown the steak in three or four batches, adding more oil as needed and taking care not to crowd the pot so that it boils instead of browns.
- Don’t cook each batch for longer than a minute or it will become tough. Remove each batch of browned steak to a clean bowl and set aside until required.
- Add the remaining oil to the pot then add the onions, bay leaves, all spice berries and cloves and cook on medium low for 30 minutes.
- When the onions are a caramel color add the grated garlic and thyme and cook together for another 2 minutes.
- Add the sliced mushrooms caps and cook another 8 minutes. By this time the onions will be a deep brown and the mushrooms will be releasing some of their liquid.
- Add the browned steak cubes, salt, crushed pepper corns and water to the pressure cooker or pot.
- Lock the lid and cook on high for 3 minutes then reduce the heat back down to medium low. The residual heat will pressurize the cooker and when the pressure valve rises start counting the cooking time for 25 minutes only.
- After 25 minutes remove the pot from the heat and allow the pressure cooker to depressurize according to the manufacturers instructions.
- Check whether the meat is tender and whether the gravy needs to be reduced further. If it looks too watery put it back on the stove without the lid and allow to reduce on medium high until the gravy is like thick cream or follow the optional step.
Filling – Cooked in a pot with a lid
- If cooking long and slow follow the first 8 steps but simmer, partially covered, on low for 75-90 minutes until the meat is tender.
- If the liquid is reducing too much then add another 1/2 to 1 cup of water to maintain the gravy. If the gravy is too watery then allow to reduce further or follow the optional step.
- For both methods, remove the filling from the heat when done and allow to cool completely before filling the pie.
Optional – for both methods
- When the meat is tender and you are at the stage of reducing the gravy, add the bisto gravy powder mixed with 1/2 or 2/3 cup of the hot cooking liquid.
- Cook on medium low for another 20 minutes until the gravy is shiny and no longer watery. Check the seasoning as the bisto also adds saltiness.
- Let the cooked filling cool completely before using or the pastry will melt.
Assembling the pie
- Roll out the pastry for the base of the pie and line the pie dish or baking tin with the pastry.
- Add the cooled pepper steak filling and top with the sliced hard boiled eggs.
- Roll out the lid of the pie and cover the filling. Crimp the edges of the pie for a decorative finish.
- Cut a few holes in the lid to let the steam escape during baking and decorate with pastry leaves.
- Place the pie into the freezer for 20 minutes before baking.
- Lightly beat the egg and brush over the pastry before baking.
- Heat the oven to 200 degrees celcius or 180 degrees in a thermofan oven / Gas mark 5 / 390 F. Bake the pie for 10 minutes then reduce the heat to 180 degrees celcius, fan 160 / Gas mark 4 / 350 F for a further 50-55 minutes until the pastry is golden and cooked through.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.



If you liked the recipe above please consider leaving a comment below. Also keep in touch on Facebook, Pinterest , TikTok and Instagram for more updates. Don’t forget to share our recipes with your family and friends and #tantalisemytastebuds if you share any of our recipes or tips on TikTok or Instagram!
Hi Razena, just read your pepper pie receipt. Sounds wonderful. I live in Australia so wondering what would the same as Bisto.
Hi Leigh
My relative in Melbourne has made this and I will check with her she used instead of Bisto.
Update: Apparently Bisto is now stocked at Woolworths in Australia. She previously used a similar gravy product called Gravox (also at Woolworths)
I tried this recipe today and it was delicious.
Easy Pie filling with loads of flavour at the outcome. Will definitely be keeping this in my personal collection.
Thanks for the photos, I will see if I can add it later 🙂
Hi Razena,
I wanted to try this. I’m a bit confused about the hot water pastry. Is one recipe for both top and bottom of pie or do I make two? Also, you say additional steps are the rolling out. Does that mean i don’t have to roll? I just put the dough in the container I’m going to bake in? Never worked with homemade pastry. Thank you so much.
S African living in America who never made this and just dreaming about it!
Hi Carmen
The hot water pastry recipe makes about 1.2 kg of pastry. I used 1 kg of pastry (and used the rest for small tarts) and made one large pie with base and top using a baking tin 30 cm long, 23 cm wide and 4 cm high.
When my aunt made the pastry she didn’t bother with the extra rolls and turns. That was one of my mother’s additions and why it’s optional because the pastry is good as is, but I think the rolls and turns makes it a bit more flaky.
The pastry is very soft right after making it so it needs to be chilled before use. After it is chilled it is ready and easier to use but remember to work fast because all that butter gets really melty very quickly.
I hope you love it as much as our family does 🙂
So I made a mistake whilst fasting and half asleep and cooking. I added the bisto before allowing the meat to become tender in the pan…any ideas on how to rectify this? Don’t want to keep cooking as they gravy will just burn.
Scoop out the meat and boil separately?
I’ve never done that before but I suspect you have the right idea. Remove from the bisto and cook on low until soft so that it gets tender. Make sure there is enough liquid or stock so that the meat doesn’t dry out, it shouldn’t be too watery though.
Could I make the pie and then freeze it and bake it 2 days later? Or should I make the meat mixture and refrigerate till the day I bake the pie?
Hi Jackie. You can make the pastry and freeze it and make the filling and freeze it separately too. We make the pie and freeze it and then bake it days or even weeks later, so you shouldn’t have an issue. Remember to defrost it in the fridge so the pastry doesn’t get all mushy.
What I’ve noticed over the years is that when you freeze pies already filled and then bake them they often turn out a bit doughy or wet on the underside because the filling defrosts and releases more liquid while it bakes.
The chicken and mushroom pie looks so tasty. So tempting!
I’m not a huge fan of savory pies BUT I know my family will love it. I’ll have to share this recipe with them.
I love savoury pies! Thanks for sharing your recipe. With bonus nutrition facts too!
OMG..It looks damn delicious! I would like to try this in this today if possible. My husband would definitely love it.
Hello,
Im making this recipe now however I cannot seem to find when to add the thyme?
Thanks for bringing that to my attention. You can add the thyme when you add the garlic. If you are already past that step then while the meat is cooking.
Oh my Godness this look so yummy!
I do like these pie kind of dishes, meat and pastries are so delicious together and very filling as well!
This looks so yummy! Pie is the ultimate comfort food for winter.
Wow, this recipe looks yummmmmy! I’d love to make it for when guests come over.
It looks so hearty and satisfying. Perfect for cold weather months!
This looks so good. I love recipes like this that you can bake & enjoy later
My husband will pretty much eat anything that has the word steak in it. I will have to pass this along to him and see what he thinks.
I’m adding this to my new recipes.
The pie looks super tempting! i wouldn’t mind eating it now!
I reheated the last two slices for dinner tonight and it was yum!
That pepper steak pie 😍 These are some great food recipe.
Thank you Fredericka 🙂
Yum, found my dinner for tonight!
It will be mine too :). I saved two pieces when I made one on Christmas Day just for when I had to work late.
Oh my goodness! This is tempting and it really looks so tasty! Mouth watering!!!
Thank you Gladys 🙂
OMG that looks amazing! I am drooling from the crust alone! 🙂
That crust is everything 👌
Wow that looks delicious! Definitely something to shake me out of cooking the same dozen things over.
Haha it seems many of us find ourselves in that same boat 😂
This pie looks soooooo delicious and very easy to prepare. I am gonna try to make it next week, will let you know how it goes.
Chad
I hope you love it as much as we do 👍
I definitely fall into a rut of cooking the same 10 or so things I know I can pull off. Time to mix things up and try this!
I think with our hectic lives we all tend to do that. This is definitely something delicious and different to make in winter.
This looks AMAZING and so delicious! I would eat the whole thing!
Haha Amanda! The kitchen smelled wonderful while it was baking and I couldn’t wait to get done photographing so I could have a piece. It tasted fantastic 😍
Ohmygosh. This just looks GLORIOUS!!!
Thank you Chelsea 👍
Fantastic. Loved it. Thank you.
That’s great to hear Carel!