Jamie Oliver Steak And Mushroom Pie

Right, so—Jamie Oliver Steak And Mushroom Pie. It’s not just a dish. It’s that thing you crave when your bones feel cold or your day’s been too long. Rich, dark, sticky gravy clinging to soft, tender beef. Mushrooms soaking it all in like little flavor sponges. And then the pastry… buttery, flaky, kissed golden by the oven’s heat. There’s Cheddar melted in there too—of course there is. I made it on a moody Sunday when everything outside looked grey, and I needed the kitchen to feel alive. (inspired by Jamie Oliver)

Ingredients Needed

For the rich, bubbling filling:

• 1 tablespoon Olive oil
• 3 medium, chopped (approx. 300g) Red onions
• 3 cloves, minced/smashed Garlic
• 1 cup, chunked Carrots
• 2, chopped Celery sticks
• 4 large, thickly sliced Field mushrooms
• a few sprigs, finely chopped Rosemary
• chunked Brisket or stewing beef
• 1 ¾ cups Guinness
• 2 heaped tablespoons Plain flour
• small amount Extra flour for dusting

For the glorious topping:

• Cheddar cheese, a good handful grated (140g-ish)
• Puff pastry, enough to cover the dish (around 170g)
• One large egg, beaten. For that golden crown.

How To Make Jamie Oliver Steak And Mushroom Pie

1. First—oven to 375°F. Or 190°C. Or gas mark 5 if you’re old school. Get that warmth going.
2. Next, tackle the veg. Mushrooms? Thick slices. Onions? Just get them chopped and into a pan with a splash of olive oil. Let them sweat. Not rush. About ten minutes until they turn soft and translucent, like they’re ready to collapse into the dish.
3. Toss in the mushrooms, garlic, celery, carrots. Salt. Pepper. Stir it all around. Let the heat find everything. Then the beef goes in. Brown it. Let it catch on the bottom a little. Add the rosemary—rub it between your palms first. Releases the oils. Smells like Christmas in a forest.
4. Now the Guinness. Pour it in slow. Listen to that hiss. Stir. Flour next—scatter it over, keep stirring. It thickens as it goes. Add just enough water to barely cover the beef and veg. Bring it to a boil. Don’t walk away. Not yet.
5. Once it’s bubbling, lid on (or foil if that’s all you’ve got), and into the oven. 2 and a half hours. Halfway through, pull it out, give it a stir. You’ll smell it before the timer hits. That rich, earthy comfort that crawls into your clothes.
6. Still too runny near the end? Ditch the lid and let it thicken. You want glossy, not watery.
7. When it’s done, pull it out and mix in half the cheese. Just fold it in. Let the whole thing cool slightly—it matters. Hot filling kills pastry. Learned that the hard way.
8. Roll your puff pastry on a floured surface. About nickel thick. Spoon the stew into a pie dish. Sprinkle the rest of the cheese over the top.
9. Drape the pastry like a blanket. Let it fall naturally. Crimp the edges with your fingers. Doesn’t need to be perfect—rustic works here. Score the top lightly with a knife. Crosshatch. Whatever. Brush with beaten egg.
10. Back into the oven. Lowest rack. About 45 minutes until it puffs and browns and looks like something you’d see in a fairytale kitchen.
11. Serve hot. Always hot. I like it with peas. Or mash. Or just on its own, eaten from the pie dish with a spoon.

Why I Love This Recipe

That Sunday, everything outside was wet and grey. This pie made the house smell like memory. My kid asked if it was Christmas. My partner stole a second helping before I even sat down. It’s that kind of food—big, generous, and a little nostalgic. And the best part? It holds together like a dream.

Recipe Tips

• No Guinness, Grab a dark ale. Something roasty. Lager just doesn’t cut it.
• If it’s too soupy, let it breathe in the oven. No lid. It’ll thicken.
• Cool the filling before topping with pastry. Seriously—don’t rush this bit.
• Sharp Cheddar works best. It cuts through the richness.
• Make the filling ahead. Let the flavors deepen overnight.

How To Store This Jamie Oliver Steak And Mushroom Pie

• At Room Temperature: Cool it for no more than two hours. After that—fridge or freezer.
• In the Fridge: Wrapped up tight, it’ll keep for three days. Reheat slowly.
• In the Freezer: Wrap in plastic. Then foil. It’ll last three months easy. Thaw it in the fridge before reheating.
• Reheating: Oven: 350°F. Covered with foil. 20 to 25 minutes. Microwave: Slice it. Plate it. Medium heat. Two to three minutes. Check halfway.

Let’s Answer a Few Questions! (FAQs)

Can I use a different beer?
Yep. Just not a light one. You want body, not fizz.

Can I prep the filling the day before?
Absolutely. Tastes better, actually. The flavors get time to settle in.

What cheese should I use?
Sharp Cheddar is ideal. But Red Leicester? Even mature Gouda? Go for it.

Can I freeze the whole pie before baking?
Yes. Just wrap it well. Thaw in the fridge overnight. Then bake as usual.

Do I need a fancy ovenproof pan?
Nope. Just cook the filling, then dump it into whatever dish fits. The pastry doesn’t care.

Nutrition Facts (per serving)

• Calories: 715
• Carbs: 28.8g
• Protein: 43.3g
• Fat: 45.8g
• Sugar: 8.6g
• Fibre: 4.4g
• Sodium: 160mg

Try More Recipes:

• Jamie Oliver Chicken Burgers Recipe
• Jamie Oliver Happy Days Chilli Con Carne
• Jamie Oliver Spinach And Mushroom Pasta