Jamie Oliver’s Steak & Guinness Pie

Jamie Oliver’s Steak & Guinness Pie

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January 1, 2009

  • Makes: Serves 4-6.

Ingredients

canola or olive oil, for cooking

3 medium red onions, chopped

3 garlic cloves, crushed

1 Tbsp. butter

2 carrots, peeled and chopped

2 celery stalks, chopped

2 cups sliced mushrooms (optional, and any kind - button work well, but Portobello are nice and meaty)

2.2 lbs. beef brisket or stewing beef, cut into 3/4" cubes

salt and pepper

a few springs of rosemary, leaves pulled off and chopped

2 Tbsp. flour

1 can or bottle of Guinness

1-2 cups grated old cheddar (white cheddar looks and tastes great)

1 pkg. frozen puff pastry, thawed

1 egg, lightly beaten with a fork, for brushing on top (optional)

Directions

1Frozen peas

2Preheat the oven to 375F. In a large skillet or oven-proof pot, heat a drizzle of oil and sauté the onions over medium-low heat for about 10 minutes, sweating them more than browning them. Add the garlic, butter, carrots, celery and mushrooms and cook for a few more minutes. Transfer to a baking dish (if the one you're using won't work) or a bowl. Add a bit more oil to the pan and brown the meat in batches, sprinkling with salt and pepper and rosemary. Return all the meat and vegetables to the pan and sprinkle with the flour; toss to coat. Pour over the Guinness and bring to a simmer, stirring. If the pan you're using won't go into the oven, dump it into a baking dish. Either way, add water (or beef stock) to just barely cover the meat.

3Cover with a lid or foil and bake for 2 1/2 hours, stirring about halfway through. After 2 1/2 hours the meat should be very tender and the sauce thick, dark and robust; if it's not, uncover and bake for awhile longer, or cook it on the stovetop to reduce the sauce a bit. Remove from heat and stir in half the cheese.

4If your puff pastry is in a block, cut it in half and roll out on a lightly floured surface until it's about as thick as a loonie (or as Jamie describes, a silver dollar). Place over the beef filling and tuck the pastry around the edges (it doesn't have to look neat - go for rustic). Lightly score the surface in a crisscross pattern, not cutting through to the filling. Brush the top with beaten egg.

5Return to the oven for about 45 minutes. Towards the end of the cook time for the pie, cook some frozen peas. Serve the pie steaming hot, with a scoop of peas beside or overtop.

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12 comments on “Jamie Oliver’s Steak & Guinness Pie

  1. Jamie
    December 26, 2018 at 12:10 pm

    Hey, am I missing something….but I didn’t see where you put the other half of cheese? ?

  2. Anonymous
    January 12, 2019 at 3:25 pm

    Us too…what do we do with the other half of the cheese?

    • Stephen
      January 12, 2019 at 6:12 pm

      Sprinkle cheese on top of stew, before pastry top. See my comment for more detail or google the original recipe.

      • Julie
        January 14, 2019 at 10:06 pm

        Yes, thank you!

    • Julie
      January 14, 2019 at 10:07 pm

      Sorry, sprinkle it over the filling before you add the pastry lid! I sometimes do, sometimes don’t.

  3. Stephen
    January 12, 2019 at 6:10 pm

    This is one of my favourite recipes but as others have noted, there are a couple of omissions from the original by Jamie.

    1. As a meat pie, there should be a pastry layer on the bottom of the dish, BEFORE the stew is poured in. The other half of the pastry goes on top. So after you take the stew out of the oven, you are pouring it into a pie dish that has been lined with the pastry.

    2. The second half of the cheese gets sprinkled in top of the stew once it’s in the pie dish, and before you put the second half of the pastry on top.

    Steps are:
    Bake stew and then add half cheese
    Put half pastry in pie dish
    Pour in stew
    Top with remaining cheese
    Cover with remaining pastry, score and brush with egg
    Bake pie.

    • Julie
      January 14, 2019 at 10:07 pm

      It’s not *exactly* the same as Jamie’s version.. I didn’t do a bottom crust, only a top crust. Sorry I missed sprinkling the filling with cheese before topping with the pastry lid.

  4. Siobhan
    January 23, 2019 at 11:56 am

    Gosh Julie you’re getting a bit of a hard time there ? The pie tastes great with and without the cheese.

    • Julie
      January 27, 2019 at 10:56 pm

      Thanks, I agree! 🙂

  5. Neo Freeman
    March 23, 2019 at 6:03 am

    Stop being a twat Stephen. If you want pastry on the bottom…put pastry on the bottom and as for a home for the other half of the cheese…….use your imagination!

  6. Linda Pizzotti
    May 3, 2019 at 7:11 am

    I’ve made this recipe before, and I absolutely adore it! But I seem to remember it making two pies, rather than one. Is that the case? The link I found this time just has the recipe and none of your comments. And your comments are where I remember seeing that it makes 2 pies. Sorry to bother and thanks so much for this fabulous recipe!!!

    • Julie
      May 6, 2019 at 8:13 pm

      I think it could make two pies, depending on their size!

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