Beef and peppercorn piemakin

Beef and peppercorn piemakin

OMG! I Can Eat That?
Mark Roper


Quantity Ingredient
1 tablespoon olive oil
400g sirloin or blade steak, cut into cubes
1 teaspoon butter
1 brown onion, halved and sliced
2 garlic cloves, crushed
1 carrot, halved lengthways and chopped
12 button mushrooms, quartered
1 tablespoon green peppercorns, drained
1 sprig thyme, finely chopped
1 sprig rosemary, finely chopped
1 bay leaf
4 tablespoons red wine
300ml salt-reduced beef stock
125g parmesan cheese


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Place 4 heaped tablespoons of grated parmesan on the baking paper, to form four circles (this will make the pie ‘tops’).
  3. Bake for about 8–10 minutes, watching constantly to make sure they don’t overbrown. Remove from the oven when the parmesan starts bubbling. Leave to cool on the baking paper until ready to use.
  4. Heat the olive oil in a non-stick frying pan over medium heat. Add the beef, sautéing until it turns slightly brown. Remove the beef with a spoon, including the juices in the pan.
  5. Using the same frying pan, add the butter, then add the onion, garlic and carrot. Cook until the onion just softens, stirring constantly. You may need to add a tablespoon of water to keep it moist.
  6. Add the mushrooms, peppercorns, thyme, rosemary and bay leaf and stir for about 3 minutes. Add the red wine and let it sizzle. Add the meat and juices back to the pan, stir, and then add the stock.
  7. Cover with a lid, turn down the heat and simmer for about 45 minutes. Check from time to time that there is enough liquid. If not, add a little more stock. Remove the lid and cook for another 10 minutes, reducing the sauce a little.
  8. Ladle the mixture into 4 ramekins and top each ramekin with a parmesan crisp as the pie lid. Serve with a garden salad.
OMG I Can Eat That
low fat
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