Jamie Oliver Steak And Guinness Pie Recipe [Tips & Tricks]

I remember the first time I made Jamie Oliver’s Steak and Guinness Pie. It was a chilly winter evening, and I had a craving for something rich and comforting. I had heard so much about Jamie’s ability to turn everyday ingredients into magic, so I thought, “Why not give it a go”? As the kitchen filled with the aroma of steak, Guinness, and herbs, I couldn’t help but feel proud. The rich gravy, flaky crust, and tender meat all came together perfectly. That night, I realized why this recipe is a staple in many homes – it’s not just about the taste, but the joy of creating something hearty and delicious from scratch.

This dish is a beautiful fusion of two things that almost everyone loves: steak and beer. The rich flavors of the beef combine perfectly with the deep, malty undertones of Guinness. Paired with a buttery pastry crust, it’s comfort food at its finest.

In this guide, I’ll walk you through the recipe, break down the ingredients, and share a few tips to make sure your pie turns out as glorious as the one I made on that cold evening.

Jamie Oliver’s Steak And Guinness Pie Recipe

Jamie Oliver’s Steak and Guinness Pie is a classic British dish that’s perfect for a cozy dinner. It’s rich, filling, and the layers of flavors will have you going back for more. Here’s a rundown of how to make this masterpiece:

1. Slow-Cooked Beef: The beef is slow-cooked in Guinness, giving it a deep, savory flavor.
2. Herb and Vegetable Infusion: A perfect mix of onions, carrots, and garlic blends with thyme and bay leaves, adding complexity to the dish.
3. Buttery Pastry: Flaky golden-brown pastry that holds everything together.

I was honestly blown away by how simple yet comforting this dish was. The slow braise of the beef made it melt-in-your-mouth tender. The Guinness added an incredible depth, and the vegetables brought a slight sweetness that balanced the whole pie. The flaky pastry was the cherry on top, giving it that perfect bite.

Ingredients Needed

The ingredients are straightforward and mostly pantry staples. Here’s what you’ll need:

• Steak: You’ll want good-quality beef, such as chuck steak, which will break down beautifully when braised. Jamie suggests about 1.5kg of beef.
• Guinness: The star of the show. A can or bottle of Guinness will give the dish its signature flavor.
• Onions: They provide sweetness and depth to the filling.
• Carrots: Add a lovely contrast to the richness of the beef.
• Celery: Optional, but it gives the pie a fresh bite.
• Garlic: Aromatic and savory.
• Herbs: Fresh thyme and bay leaves work wonders in infusing flavor.
• Flour: For thickening the sauce.
• Beef Stock: Adds richness.
• Butter: For that perfect pastry.
• Pastry: Puff or shortcrust – either works, but I love shortcrust for the added crunch.

How To Make Jamie Oliver’s Steak And Guinness Pie

I remember thinking the recipe would be more complicated than it actually was. Once you get the hang of it, it’s surprisingly easy and rewarding. Here’s a breakdown of the steps:

1. Prepare The Beef

   • Cut your beef into bite-sized cubes.
   • Season it with salt and pepper and brown it in a hot pan. This step is crucial for locking in the flavor.

2. Cook The Vegetables

   • Add the onions, carrots, celery, and garlic to the same pan. Sauté until softened.
   • You want to get some color on them because that caramelization brings out sweetness.

3. Simmer With Guinness

   • Once the vegetables are ready, add your flour and stir for about 2 minutes. This creates a roux that thickens the sauce.
   • Pour in the Guinness (you’ll want to hear that satisfying pour) and beef stock.
   • Add your herbs, bring it to a boil, then reduce the heat and let it simmer for 2-3 hours. It’s all about slow-cooking the beef until it’s tender and full of flavor.

4. Prepare The Pastry

   • Roll out your shortcrust or puff pastry to fit the pie dish.
   • Spoon in the beef mixture and top it with the pastry. Seal the edges and brush with egg wash for a golden finish.

5. Bake

   • Pop the pie in a preheated oven at 375°F (190°C) for about 40 minutes or until the pastry is golden brown and crisp.

Ingredient Science Spotlight

Each ingredient in this recipe plays a crucial role in creating the dish’s depth and flavor. Let’s break them down:

• Beef: The key protein. Chuck steak is the best choice because it has enough fat to keep it juicy during slow cooking. This fat breaks down, making the meat super tender.
• Guinness: The dark, malty flavor of the Guinness acts as the foundation of the sauce. The alcohol cooks off, leaving behind a rich, complex flavor.
• Onions and Carrots: These vegetables are the base of the sauce. They add natural sweetness, which balances the bitterness of the Guinness.
• Pastry: It adds texture, and the butter in the pastry creates a beautifully flaky crust that contrasts with the rich filling.

Expert Tips

• Searing the Beef: Don’t skip this step. It creates a crust on the beef that enhances the overall flavor. It’s worth the extra few minutes.
• Beef Consistency: If you’re in a rush, opt for smaller cubes of beef. The smaller pieces cook faster and absorb the flavors better.
• Let It Rest: After baking, let the pie rest for 10-15 minutes. This helps the filling settle, making it easier to serve.
• Herb Bundle: Instead of tossing loose herbs into the filling, tie them together in a bundle. This makes it easier to remove them before serving.
• Make Ahead: You can make the filling the day before and store it in the fridge. This allows the flavors to deepen, and all you’ll need to do is add the pastry and bake.

Recipe Variations

While Jamie’s recipe is a winner, here are some fun variations you can try:

• Vegetarian Version: Use mushrooms or lentils as a substitute for the beef. Cook them in the same way as the beef to create that rich, deep flavor.
• Different Beer: If you’re not a fan of Guinness, try a different stout or even a porter for a slightly different flavor profile.
• Cheese Topping: For a cheesy twist, sprinkle some grated cheese (cheddar works best) on the pastry before baking.

Final Words

Making Jamie Oliver’s Steak and Guinness Pie is more than just following a recipe – it’s about immersing yourself in the process. Each step, from browning the beef to rolling out the pastry, is a small victory. The end result? A warm, comforting pie that’ll make you feel like a pro chef in your own kitchen.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Steak And Guinness Pie?

You’ll need beef stew meat, onions, garlic, carrots, mushrooms, flour, beef stock, Guinness beer, puff pastry, and herbs like thyme and bay leaves.

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

It takes about 2 hours in total, including prepping the ingredients and slow-cooking the filling.

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

Yes, the filling can be made the day before and stored in the fridge. Just assemble and bake when you’re ready to eat.

What’s The Best Type Of Beef For The Pie?

A good quality stewing beef, like chuck or brisket, works best because it becomes tender after slow cooking.

Can I Use A Different Beer Than Guinness?

You can substitute Guinness with another dark beer, but Guinness gives it a unique depth of flavor.

How Do I Prevent The Puff Pastry From Getting Soggy?

Make sure the filling is not too watery before you add the pastry. Also, bake the pie in a hot oven to help crisp the pastry.

Can I Freeze Jamie Oliver’s Steak And Guinness Pie?

Yes, you can freeze the pie before baking or after it’s cooked. Just wrap it well and bake from frozen when you’re ready.

What Side Dishes Go Well With Steak And Guinness Pie?

Mashed potatoes, steamed veggies, or a fresh green salad are great options to balance out the richness of the pie.

Can I Make The Pie Without Puff Pastry?

If you prefer, you can use shortcrust pastry or even mashed potatoes for a twist on the traditional pie.

How Do I Know When The Pie Filling Is Ready To Be Added To The Pastry?

The filling should be thickened and the beef should be tender. You can test by cutting a piece of beef to check if it falls apart easily.