Jamie Oliver Steak And Pie Recipe [Tips & Tricks]

I’ll never forget the first time I tried Jamie Oliver’s Steak and Pie recipe. It was a rainy Saturday afternoon, and I had some beef I needed to use up. I was craving something hearty but also wanted to try a recipe that would challenge my skills in the kitchen. Jamie’s recipe popped up on my screen, promising a simple yet flavorful take on steak and pie. I dove in, and let me tell you, it was a game-changer! The rich filling and the buttery, flaky crust were irresistible.

Cooking is often about making a connection between the ingredients and the moments you share while preparing them. This dish became one of my go-to comfort meals, one that I’d make for family gatherings or just when I needed to unwind. If you’re looking for a classic, no-fuss pie with all the deliciousness you’d expect, this recipe is a must-try.

Jamie Oliver’s Steak And Pie Recipe

The beauty of Jamie’s Steak and Pie recipe lies in its simplicity and flavor. It’s not a recipe that will require hours of prep work or obscure ingredients. It’s all about bringing out the best in a few good-quality ingredients. I think what I love most about this pie is the way it’s both rustic and refined at the same time. You get the rich meat filling with a golden, buttery pastry top that gives a satisfying crunch.

In Jamie’s version, he opts for the perfect balance of tender beef, earthy herbs, and a slight hit of sweetness from onions. What makes this dish stand out is the method. Instead of using a pre-made filling, you cook everything from scratch, letting those natural flavors develop. It’s this homemade touch that makes all the difference.

Ingredients Needed

Now, let’s get into what you’ll need to make this delicious pie. Trust me when I say, these ingredients pack a punch.

• Steak (Beef) – You’ll want around 1 kg of good-quality stewing beef. Chuck or braising steak works best. These cuts give the pie that rich, tender texture when cooked low and slow.
• Onions – Two large onions, sliced thinly. These caramelize beautifully during cooking, bringing out their sweetness.
• Carrots – Two carrots, diced. They add an earthy flavor and a nice texture to the filling.
• Garlic – Four cloves of garlic, crushed. It’s garlic, need I say more?
• Mushrooms – A couple of handfuls. They give an umami boost that pairs perfectly with the beef.
• Herbs (Thyme & Bay Leaves) – Fresh thyme and bay leaves bring the savory, earthy notes. These herbs are key to that traditional pie flavor.
• Stock (Beef) – 500 ml of rich beef stock. You want a good stock that will provide depth to the filling.
• Red Wine – 100 ml of dry red wine. This adds richness and depth to the sauce. I always use a wine I’d drink, as it really enhances the overall flavor.
• Flour – A couple of tablespoons, to thicken the filling.
• Butter – For that golden, flaky pastry and rich filling. You can’t go wrong with butter.
• Pastry (Shortcrust & Puff) – You’ll need both shortcrust for the base and puff pastry for the top. This combination gives you that perfect crisp on top and sturdy bottom.

How To Make Jamie Oliver’s Steak And Pie

Making Jamie Oliver’s Steak and Pie is a process, but it’s one that’s totally worth the effort. Here’s how to go about it:

1. Prep The Ingredients

   • Dice the steak into cubes.
   • Slice the onions and carrots, and chop the mushrooms.

2. Cook The Beef

   • Heat a large pot on medium heat with a little oil. Brown the beef in batches to ensure it’s nice and caramelized. Once browned, remove the beef from the pot and set it aside.

3. Cook The Vegetables

   • In the same pot, add some butter and cook the onions, garlic, and carrots until softened and golden. This step helps develop those deep flavors that make the pie filling so satisfying.

4. Build The Filling

   • Add the mushrooms and cook until they release their moisture and shrink down.
   • Sprinkle the flour over the veggies and stir to form a roux (this thickens the filling).
   • Pour in the stock and red wine, stirring to combine. Bring to a simmer and add the browned beef back into the pot.

5. Simmer And Season

   • Throw in the thyme and bay leaves. Season with salt and pepper. Let it simmer for 1-1.5 hours on low heat, stirring occasionally until the beef is tender, and the sauce has thickened.

6. Assemble The Pie

   • Preheat the oven to 180°C (350°F).
   • Roll out the shortcrust pastry and line your pie dish, trimming the edges.
   • Pour the beef filling into the dish.
   • Roll out the puff pastry and place it over the top, sealing the edges. Cut a small hole in the center for steam to escape.

7. Bake And Serve

   • Brush the top with a bit of egg wash (egg yolk beaten with a little water).
   • Bake in the oven for 40-45 minutes or until the pastry is golden and puffed up.

Ingredient Science Spotlight

Let’s talk about the magic behind these ingredients. Each one has a role to play:

• Beef: The stewing beef you use breaks down over time, becoming melt-in-your-mouth tender. Cuts like chuck have more collagen and fat, which, when cooked slowly, create a rich, juicy filling.
• Red Wine: It’s not just for flavor. The acidity in the wine helps to tenderize the meat while balancing the richness of the beef.
• Mushrooms: These provide umami, the savory ’fifth taste’ that enhances the depth of the beef.
• Pastry: The combination of shortcrust for the base and puff for the top creates texture contrast. The shortcrust holds the filling, while the puff pastry gives that satisfying crispness.

Expert Tips

1. Make Ahead: You can prepare the filling the day before. Let it cool, then refrigerate it overnight. This enhances the flavors even more!
2. Pastry Care: Don’t overwork your pastry. If you handle it too much, it becomes tough. Keep it cold and handle it gently.
3. Perfect Bake: If your pastry isn’t golden enough, broil it for a couple of minutes at the end. Just keep an eye on it so it doesn’t burn.
4. Seasoning: Don’t skimp on the seasoning. Taste the filling before you bake the pie and adjust if needed-this is your chance to make it your own.

Recipe Variations

Want to give this pie your personal twist? Here are a few variations:

• Add Cheese: Stir in some grated cheese (cheddar or parmesan) into the filling for a rich, cheesy element.
• Switch Up the Meat: Try lamb or venison for a different flavor profile.
• Veggie-Only Pie: Swap out the beef for hearty vegetables like squash, mushrooms, and lentils for a vegetarian take.
• Herb Swap: Instead of thyme and bay leaves, you could use rosemary for a more fragrant filling.

Final Words

I honestly can’t think of a better dish to serve up for a cozy evening with friends or family. There’s something special about a homemade steak and pie, and Jamie’s recipe is the perfect blueprint for getting that comforting, delicious result. It’s all about taking your time, letting the flavors develop, and savoring the process.

FAQs

What Is Jamie Oliver’s Steak And Pie Recipe?

It’s a savory pie with tender steak, vegetables, and a rich gravy wrapped in golden, flaky pastry.

What Kind Of Steak Should I Use For Jamie Oliver’s Pie?

Jamie recommends using chuck steak or skirt steak for its flavor and tenderness after slow cooking.

Can I Use A Store-bought Pastry For The Steak And Pie?

Yes, you can use store-bought puff pastry to save time, but homemade pastry adds a special touch!

How Long Does It Take To Make Jamie Oliver’s Steak And Pie?

It takes about 2 to 3 hours, including cooking the steak and preparing the pastry.

Can I Make Jamie Oliver’s Steak And Pie Ahead Of Time?

Yes, you can prepare it the day before and reheat it in the oven before serving.

What Can I Serve With Jamie Oliver’s Steak And Pie?

It’s great with a side of mashed potatoes, a salad, or some steamed veggies.

Is The Steak In Jamie Oliver’s Recipe Cooked Before Going Into The Pie?

Yes, the steak is browned and simmered until tender before being added to the pie.

Can I Make A Vegetarian Version Of The Steak And Pie?

Yes, you can substitute the steak with mushrooms, lentils, or any hearty vegetable mix.

What’s The Secret To The Perfect Pie Crust In Jamie Oliver’s Recipe?

The key is to keep the pastry cold, handle it gently, and give it a good egg wash for that golden finish.

How Do I Know When The Steak And Pie Is Fully Cooked?

The pastry should be golden and crispy, and the filling should be bubbling hot when you cut into it.