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jamie oliver steak pie
Sheila Browder

Jamie Oliver Steak Pie Recipe

On a chilly evening, nothing warms the soul like a hearty pie. Recently, I tried my hand at Jamie Oliver’s Steak Pie, and it was a game changer
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 10
Course: Main Course
Cuisine: British
Calories: 557
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg of beef skirt finely chopped
  • 750 g of chestnut mushrooms quartered
  • 3 medium-sized sweet red onions
  • 3 sprigs of fresh rosemary leaves picked
  • 3 sprigs of fragrant thyme
  • 3 fresh bay leaves
  • A drizzle of extra virgin olive oil
  • 1 small pat of unsalted butter
  • 2 tablespoons of sun-dried tomato paste
  • 3 tablespoons of aged balsamic vinegar
  • 300 ml of stout or rich dark ale
  • 750 ml of organic beef broth
  • 3 heaped tablespoons of all-purpose flour
  • 80 g of Westcombe Cheddar or any mature cheddar
  • 1 large free-range egg beaten
  • For the Pastry:
  • 300 g of all-purpose flour plus extra for rolling
  • 100 g of cold unsalted butter cubed
  • 100 g of vegetarian suet
  • 1 teaspoon of wholegrain mustard
  • A pinch of sea salt

Equipment

  • Large pot

Method
 

  1. Start by heating the drizzled olive oil and a small pat of butter in a large pot over medium heat. Add the chopped onions and sauté until they’re soft and golden. This takes about 5-7 minutes.
  2. Next, add the finely chopped beef skirt to the pot. Increase the heat to high. Brown the beef for about 10 minutes, stirring occasionally. The aim is to develop a nice crust on the meat.
  3. Once the beef is browned, toss in the quartered chestnut mushrooms, rosemary, thyme, and bay leaves. The aroma will be heavenly! Cook for another 5 minutes.
  4. Stir in the sun-dried tomato paste and aged balsamic vinegar. Now, add the stout or ale and beef broth. Bring this all to a boil.
  5. Sprinkle in the flour and stir until mixed well. This will thicken the gravy. Let it simmer on low heat for about 30 minutes. You want the beef to become tender and soak in all the delicious flavors.
  6. In a bowl, mix the flour, butter, and vegetarian suet until it resembles breadcrumbs. Add the mustard and salt. Gradually stir in cold water until you have a smooth dough. Wrap it in cling film and chill for 30 minutes.
  7. Preheat your oven to 180°C (350°F). Roll out the pastry on a floured surface. Line a pie dish with half the pastry. Pour in the meat filling and top with grated cheddar.
  8. Roll out the remaining pastry and cover the pie. Trim the edges, pinch them shut, and make a few slits in the top for steam to escape. Brush with the beaten egg for a gorgeous golden finish.
  9. Place the pie in the oven and let it bake for 40-45 minutes. You’re looking for a puffed, golden crust.

Nutrition

Calories: 557kcal

Notes

  • Choose the Right Meat: For optimal flavor, select a well-marbled cut of beef like skirt or chuck. They become tender during cooking.
  • Get Creative with Add-ins: Try adding carrots or peas for a burst of color and flavor in the filling.
  • Chill the Pastry: Allowing the pastry to chill before rolling makes it easier to handle.
  • Use Ale Wisely: If you prefer a non-alcoholic version, use a rich beef broth instead.
  • Watch the Baking Time: Every oven behaves differently! Keep an eye on the pie for perfect browning.

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