Jamie Oliver Steak And Guinness Pie Recipe [GUIDE]

Jamie Oliver’s Steak and Guinness Pie is a hearty, flavorful dish that brings together tender beef, rich Guinness stout and savory vegetables, all wrapped in a flaky, buttery pie crust. This recipe is a crowd-pleaser, perfect for cold nights or when you want something comforting and satisfying. The beef is slowly cooked in Guinness which gives it a deep, malty flavor while the vegetables (like carrots, onions and mushrooms) provide a nice balance of sweetness and earthiness. The pie’s golden pastry is the perfect contrast to the tender filling, creating a bite that’s both indulgent and satisfying.

The dish isn’t overly complicated but it’s one that requires patience to let all the flavors meld together. It’s the kind of meal that feels like a warm hug in the form of food.

Jamie Oliver Steak And Guinness Pie Recipe

Ingredients Needed

• Steak – You’ll need around 500g of beef. Jamie suggests using a good cut like chuck or stewing beef which has a good balance of flavor and tenderness when cooked slowly.
• Guinness – About 330ml (one can) of the classic stout which provides that deep, slightly bitter flavor that contrasts beautifully with the rich beef.
• Onion and Carrots – These vegetables help form the base of the filling and bring sweetness and body to the stew.
• Mushrooms – A handful of mushrooms (preferably chestnut or button) will add umami and earthiness to the mix.
• Garlic – A few cloves for added depth.
• Flour – For thickening the filling, making it rich and hearty.
• Butter and Olive Oil. For frying and adding richness to the filling.
• Beef Stock – To enhance the beefy flavor and create a deep, savory sauce.
• Fresh Thyme and Bay Leaves. These herbs bring aromatic qualities that help deepen the flavor.
• Frozen Puff Pastry – To top the pie, giving you a golden, crispy crust without needing to make your own from scratch.
• Egg Yolk – For glazing the pastry and getting that perfect golden finish.

Equipment Needed

• Large Frying Pan or Dutch Oven. You’ll need a pan large enough to brown the beef and cook the vegetables.
• Ovenproof Dish – For assembling and baking the pie.
• Rolling Pin – To roll out the puff pastry so that it fits the top of your pie.
• Sharp Knife – For chopping the beef, vegetables and herbs.
• Pastry Brush – To apply the egg wash to the pastry.
• Wooden Spoon – For stirring the stew as it simmers.
• Bowl – To mix the flour with some of the liquid from the stew to help thicken it.

How To Make Jamie Oliver’s Steak And Guinness Pie

1. Brown the Beef: Start by cutting the beef into bite-sized chunks. Heat some olive oil in a large pan or Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the chunks in batches. Don’t overcrowd the pan to ensure they get a nice sear. Once browned, remove the beef and set it aside.
2. Cook the Vegetables: In the same pan, add a little butter and olive oil. Toss in the chopped onions, carrots and garlic, cooking them gently until soft. Add the mushrooms and cook for another few minutes until they release their moisture and shrink down.
3. Make the Stew Base: Sprinkle some flour over the vegetables and stir it in to form a roux. Pour in the guinness, scraping up any caramelized bits from the bottom of the pan. Add the beef stock, fresh thyme and bay leaves. Stir well to combine.
4. Simmer and Reduce: Add the browned beef back to the pan. Bring the mixture to a gentle simmer, then reduce the heat. Cover and let it cook for about 2 hours or until the beef is tender and the sauce has thickened. If it gets too thick, just add a bit more stock or water.
5. Prepare the Pie: Preheat your oven to 180°C (350°F). Transfer the stew into an ovenproof dish, making sure the filling is even. Roll out the puff pastry on a floured surface. The pastry should be large enough to cover the top of the dish with some overhang.
6. Assemble and Bake: Drape the pastry over the stew, trimming off any excess. Press the edges down to seal and create a nice edge around the pie. Use a knife to make a few small slits in the pastry to allow steam to escape. Brush the top with a beaten egg yolk for a golden finish.
7. Bake: Place the pie in the oven for about 30-40 minutes or until the pastry is golden and puffed. The filling should be bubbling and delicious.
8. Serve: Let the pie cool for a few minutes before serving. It’s rich, hearty and perfect with a side of mashed potatoes or a simple salad.

What I Learnt

Making Jamie Oliver’s Steak and Guinness Pie taught me a few important lessons about cooking with slow-cooked meats and creating a balanced dish. First, patience is key. The longer you let the stew simmer, the better the flavors meld. I also realized how important the Guinness is. it’s not just a gimmick; it adds a real depth of flavor that you wouldn’t get from any other beer or stock. The pie itself is so versatile; you can adjust the herbs and spices to suit your taste. I also discovered that pre-made puff pastry can be just as good as homemade (if not better in some cases). It saves time without compromising on the delicious, flaky texture. Lastly, the recipe made me appreciate the importance of a rich, savory filling and how the pastry acts as the perfect vessel to hold it all together.

Recipe Tweaks For Jamie Oliver’s Steak And Guinness Pie

Jamie Oliver’s Steak and Guinness Pie is a hearty, comforting dish that combines rich beef stew with the depth of dark beer and a flaky pastry crust. However, even a classic recipe like this can benefit from a little tweaking depending on your taste preferences or what you have on hand. Here are some ideas to elevate or customize this dish:

1. Swap the Beef Cuts: Jamie’s recipe usually calls for stewing beef or braising steak but if you’re feeling adventurous, try using something like short rib or oxtail. These cuts have more marbling which results in richer, melt-in-your-mouth tenderness.
2. Add More Vegetables: While the recipe includes onions, carrots and mushrooms, you can sneak in some other veggies for extra depth. Try parsnips, leeks or even a handful of peas near the end of cooking for some color and a pop of sweetness.
3. Herb Play: The recipe calls for thyme but you could throw in rosemary, bay leaves or even a pinch of sage for a different flavor profile. Fresh herbs versus dried can make a noticeable difference, so go with what you prefer.
4. Guinness Substitute: Guinness gives the pie its signature flavor but feel free to experiment with different types of stout or even a different beer altogether-try a brown ale for a sweeter, maltier kick.
5. Crust Variations: Jamie’s pie uses a puff pastry top but if you prefer a more substantial crust, you could try a shortcrust pastry for both the base and the top. A cheesy pastry or even a biscuit-style topping would add a fun twist.
6. Add Some Heat: For a bit of spice, sprinkle in a touch of chili flakes or add a finely chopped fresh chili pepper into the stew. This would contrast nicely with the richness of the pie filling.
7. A Touch of Sweetness: If you like a hint of sweetness to balance the beer’s bitterness, a spoonful of brown sugar or some caramelized onions can bring that extra layer of flavor.

Storage Tips For Leftovers

If you find yourself with extra pie (lucky you!), it’s definitely worth saving for another day. Here’s how to make sure those leftovers stay just as delicious:

1. Refrigeration: Store leftover steak and Guinness pie in an airtight container. The pie will last up to 3-4 days in the fridge. Just make sure it’s cool before you seal it to avoid condensation.
2. Freezing for Later: If you want to extend its life, freezing is a great option. Wrap the pie tightly in foil or plastic wrap, then place it in a freezer-safe bag or container. It should last up to 3 months. Make sure you thaw it in the fridge overnight before reheating.
3. Reheating: Reheat leftover pie in the oven for the best results. Cover it with foil to prevent the crust from burning and bake at 350°F (175°C) for about 20-25 minutes or until the filling is piping hot. If you’re in a rush, you can microwave individual portions but the crust won’t be as crisp.
4. Do Not Overcook: When storing and reheating, be careful not to overcook the filling. You don’t want it to dry out, so always check the temperature carefully.

What To Eat With Jamie Oliver’s Steak And Guinness Pie?

This pie is already a pretty complete meal on its own but if you want to amp up the plate or create a balanced dinner, here are some fantastic side ideas:

1. Mashed Potatoes: A classic! Smooth, buttery mashed potatoes with a hint of garlic or chives pair beautifully with the rich, savory filling of the pie.
2. Roasted Root Vegetables: Roasted carrots, parsnips and beets bring out the earthiness of the pie. Toss them in olive oil, salt and pepper and roast until they’re golden and tender.
3. Green Veggies: Lightly steamed green beans, broccoli or spinach work well to add some freshness and color to the dish. The slight bitterness of greens balances the richness of the pie.
4. Side Salad: A crisp, refreshing side salad with a tangy vinaigrette will cut through the richness of the pie. Something with arugula, radishes and a lemony dressing works wonders.
5. Crusty Bread: If you want to take the carb route, serve with a chunk of crusty sourdough or a baguette. You can use it to scoop up the extra gravy too!
6. Pickles or Chutney: A small side of tangy pickles or a fruit chutney like apple or cranberry adds a nice contrast to the richness of the pie filling.

FAQs

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

It takes about 2 hours in total, with around 1 hour for simmering and 30-40 minutes for baking the pie.

Can I Use A Different Beer Instead Of Guinness For Jamie Oliver’s Pie?

You can! A dark ale or stout works well, but Guinness gives the pie that signature deep flavor.

What Type Of Steak Is Best For Jamie Oliver’s Steak And Guinness Pie?

Chuck steak or any cut that’s good for slow cooking is ideal. It needs to break down tenderly while simmering.