Jamie Oliver Steak and Mushroom Pie is made with red onions, garlic, carrots, celery, field mushrooms, rosemary, olive oil, quality brisket or stewing beef, Guinness, plain flour, Cheddar cheese, puff pastry, and a large egg. This hearty Steak and Mushroom Pie recipe creates a delicious dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
š§” Why Youāll Love This Steak And Mushroom Pie Recipe:
- Rich and Hearty Flavor: The combination of tender beef, savory mushrooms, and Guinness creates a rich and hearty flavor that is deeply satisfying.
- Comfort Food at Its Best: This pie is the ultimate comfort food, perfect for cozy family dinners or special occasions.
- Easy to Make: Despite its gourmet taste, the recipe is straightforward and easy to follow, even for beginners.
- Versatile Ingredients: The recipe uses simple, versatile ingredients that you may already have in your kitchen.
- Golden, Crispy Pastry: The puff pastry topping turns golden and crispy, adding a delightful texture contrast to the tender filling.
š§ Jamie Oliver Steak And Mushroom Pie Ingredients
- 3 red onions, chopped
- 3 cloves of garlic, minced
- 2 carrots, peeled and chopped (about 1 cup/130g)
- 2 sticks of celery, chopped (about 1 cup/120g)
- 4 field mushrooms, sliced (about 2 cups/150g)
- A few sprigs of fresh rosemary, finely chopped
- 1 tablespoon (15 ml) olive oil
- 2.2 pounds (1 kg) quality brisket or stewing beef, cut into 2cm cubes
- 1 and 3/4 cups (440 ml) Guinness (no lager)
- 2 heaped tablespoons (20 g) plain flour, plus extra for dusting
- 5 ounces (140 g) Cheddar cheese, coarsely grated
- 6 ounces (170 g) puff pastry
- 1 large egg, beaten
š„® How To Make Jamie Oliver Steak And Mushroom Pie
- Preparing the Oven and Ingredients: First, set your oven temperature to 375Ā°F (190Ā°C, gas mark 5). Next, prepare your vegetables and herbs. Slice the mushrooms, peel and mince the garlic, and chop the carrots and celery into small pieces. Finely chop the rosemary leaves.
- Cooking the Vegetables and Beef: Heat one tablespoon of olive oil in a large ovenproof pan. Add the onions and cook over low heat for about 10 minutes until they soften. Then, increase the heat to medium, add the mushrooms, garlic, celery, carrots, and a pinch of salt and pepper. Stir in the beef and chopped rosemary, and cook until the beef starts to brown, about 3-4 minutes.
- Adding Guinness and Flour: Pour the Guinness over the beef and vegetables. Sprinkle in the plain flour while stirring, and then add just enough water to barely cover the mixture. Bring this to a boil, stirring continuously.
- Baking the Pie Filling: Cover your pan with a lid or foil and place it in the preheated oven. Let it simmer for about 2 and a half hours. Halfway through, stir the mixture. If it’s still very liquidy towards the end, remove the lid and let it thicken for another 20-30 minutes.
- Preparing the Pie Assembly: Once the filling is cooked, remove it from the oven and stir in half of the grated Cheddar cheese. Transfer the filling to a pie plate and allow it to cool slightly.
- Rolling Out the Pastry: On a lightly floured surface, roll out the puff pastry to the thickness of a nickel. Sprinkle the remaining cheese over the cooled pie filling.
- Topping the Pie: Carefully lay the rolled pastry over the pie filling, sealing the edges by crimping them with your fingers. Lightly score the top of the pastry in a crisscross pattern. Brush the beaten egg over the surface.
- Baking the Pie: Place the pie on the lowest oven rack and bake for about 45 minutes or until the pastry is golden brown.
- Serving: Serve the pie hot, accompanied by a side of steamed peas. This savory pie makes a perfect hearty meal for any occasion.
š Recipe Tips
- Make the Sauce Thick: If the sauce is runny after cooking, let it cook without a lid until it thickens.
- Cool the Filling: Let the filling cool a bit before putting the pastry on top. This stops the pastry from getting soggy.
- Seal the Edges: Crimp the pastry edges well to seal the pie. This keeps the filling inside and makes a nice crust.
- Egg Wash for Golden Color: Brush the pastry with a beaten egg. This makes the crust golden and shiny when baked.
š What To Serve With Steak And Mushroom Pie?
Steak and Mushroom Pie pairs well with mashed potatoes, steamed peas, roasted carrots, or a green salad. It also can be served alongside buttered green beans, creamy mashed cauliflower, crusty bread, or a side of coleslaw for a complete, hearty meal.
š How To Store Leftovers Steak And Mushroom Pie?
- Refrigerate: Store the pie in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
š„µ How To Reheat Leftovers Steak And Mushroom Pie?
- In the Oven: Preheat the oven to 350Ā°F (175Ā°C). Place the pie on a baking sheet and cover with foil. Heat for about 20-25 minutes, or until warmed through.
- In the Microwave: Place a slice of pie on a microwave-safe plate and cover with a microwave-safe lid or wrap. Heat on medium power for 2-3 minutes, checking halfway through.
FAQs
Can I Use Another Beer Instead Of Guinness?
Yes, you can use a stout or dark ale. Don’t use light beers, they don’t give the same flavor.
Can I Make The Filling Ahead Of Time?
Yes, you can prepare the filling up to two days in advance and store it in the refrigerator. Reheat it slightly before adding the pastry.
What Type Of Cheese Is Best For This Recipe?
A sharp Cheddar cheese works best, as it adds a nice contrast to the rich flavors of the pie filling.
Can I Use Store-bought Puff Pastry?
Yes, store-bought puff pastry is a convenient option and works well for this recipe.
What Can I Use If I Donāt Have A Large Ovenproof Pan?
You can transfer the cooked filling to a baking dish or pie plate before adding the pastry and baking.
How Do I Know When The Pie Is Done Baking?
The pie is done when the pastry is golden brown and puffed, and the filling is hot and bubbly.
Can I Freeze The Pie Before Baking?
Yes, you can assemble the pie and freeze it before baking. Thaw it overnight in the refrigerator before baking as directed.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Burgers Recipe
- Jamie Oliver Happy Days Chilli Con Carne
- Jamie Oliver Spinach And Mushroom Pasta
Jamie Oliver Steak And Mushroom Pie Nutrition Facts
- Calories 715
- Total Fat 45.8g
- Saturated Fat 8.6g
- Sodium 160mg
- Total Carbs 28.8g
- Dietary Fiber 4.4g
- Total Sugars 8.6g
- Protein 43.3g
Jamie Oliver Steak And Mushroom Pie
Description
Jamie Oliver Steak and Mushroom Pie is made with red onions, garlic, carrots, celery, field mushrooms, rosemary, olive oil, quality brisket or stewing beef, Guinness, plain flour, Cheddar cheese, puff pastry, and a large egg. This hearty Steak and Mushroom Pie recipe creates a delicious dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preparing the Oven and Ingredients:Ā First, set your oven temperature to 375Ā°F (190Ā°C, gas mark 5). Next, prepare your vegetables and herbs. Slice the mushrooms, peel and mince the garlic, and chop the carrots and celery into small pieces. Finely chop the rosemary leaves.
- Cooking the Vegetables and Beef:Ā Heat one tablespoon of olive oil in a large ovenproof pan. Add the onions and cook over low heat for about 10 minutes until they soften. Then, increase the heat to medium, add the mushrooms, garlic, celery, carrots, and a pinch of salt and pepper. Stir in the beef and chopped rosemary, and cook until the beef starts to brown, about 3-4 minutes.
- Adding Guinness and Flour:Ā Pour the Guinness over the beef and vegetables. Sprinkle in the plain flour while stirring, and then add just enough water to barely cover the mixture. Bring this to a boil, stirring continuously.
- Baking the Pie Filling:Ā Cover your pan with a lid or foil and place it in the preheated oven. Let it simmer for about 2 and a half hours. Halfway through, stir the mixture. If itās still very liquidy towards the end, remove the lid and let it thicken for another 20-30 minutes.
- Preparing the Pie Assembly:Ā Once the filling is cooked, remove it from the oven and stir in half of the grated Cheddar cheese. Transfer the filling to a pie plate and allow it to cool slightly.
- Rolling Out the Pastry:Ā On a lightly floured surface, roll out the puff pastry to the thickness of a nickel. Sprinkle the remaining cheese over the cooled pie filling.
- Topping the Pie:Ā Carefully lay the rolled pastry over the pie filling, sealing the edges by crimping them with your fingers. Lightly score the top of the pastry in a crisscross pattern. Brush the beaten egg over the surface.
- Baking the Pie:Ā Place the pie on the lowest oven rack and bake for about 45 minutes or until the pastry is golden brown.
- Serving:Ā Serve the pie hot, accompanied by a side of steamed peas. This savory pie makes a perfect hearty meal for any occasion.
Notes
- Make the Sauce Thick: If the sauce is runny after cooking, let it cook without a lid until it thickens.
- Cool the Filling: Let the filling cool a bit before putting the pastry on top. This stops the pastry from getting soggy.
- Seal the Edges: Crimp the pastry edges well to seal the pie. This keeps the filling inside and makes a nice crust.
- Egg Wash for Golden Color: Brush the pastry with a beaten egg. This makes the crust golden and shiny when baked.
Jamie Oliver Steak And Mushroom Pie