Jamie Oliver Steak And Mushroom Pie Recipe [GUIDE]

Jamie Oliver’s Steak and Mushroom Pie is a rich, comforting British classic that brings together tender chunks of steak, earthy mushrooms and a flavorful gravy, all enveloped in a flaky, golden pastry crust. The magic comes from the slow-cooked beef which becomes incredibly tender as it simmers in a savory sauce made with wine, herbs and sometimes a touch of Worcestershire sauce for extra depth. It’s a hearty meal that’s perfect for cozy dinners and it’s filled with flavors that only get better after a few hours of cooking. The balance of textures – the buttery pastry, the meaty filling and the rich gravy – is what makes this pie a true crowd-pleaser.

Jamie Oliver Steak And Mushroom Pie Recipe

Ingredients Needed

Here’s a breakdown of what you’ll need to make Jamie’s version of this pie:

1. Beef Steaks (Chuck or Braising Steak). Around 500g of a good, tender cut that’s perfect for slow cooking.
2. Mushrooms – About 200g, sliced. You can use button mushrooms, chestnut mushrooms or a mix for more depth of flavor.
3. Onions – 1 large, finely chopped.
4. Garlic – 2 cloves, crushed.
5. Carrots – 1 or 2, peeled and chopped. These add a little sweetness to balance the richness of the meat.
6. Beef Stock – About 300ml. You can use homemade stock or a high-quality shop-bought version.
7. Red Wine – A good splash. It adds richness and depth to the gravy, making it even more flavorful.
8. Worcestershire Sauce – A couple of dashes, for that signature tangy kick.
9. Herbs – Fresh thyme or rosemary works well here. You could even add a bay leaf or two.
10. Butter and Olive Oil. For browning the meat and sautéing the veggies.
11. Flour – To thicken the sauce.
12. Puff Pastry – Store-bought is fine or you can make your own if you’re feeling adventurous.
13. Egg – To egg-wash the pastry for a beautiful golden finish.

Equipment Needed

You don’t need fancy tools to make this pie but here are the essentials:

• Large Pot or Dutch Oven. For browning the meat and simmering the filling.
• Frying Pan – For sautéing the vegetables and getting that nice golden color on them.
• Rolling Pin – To roll out the pastry.
• Pie Dish or Baking Tray. You’ll need this to assemble the pie and bake it.
• Pastry Brush – For brushing the egg wash over the pastry.
• Sharp Knife – To chop the vegetables and meat.

How To Make Jamie Oliver’s Steak And Mushroom Pie

1. Prepare The Filling

   • Start by cutting the steak into chunks. Season it with salt and pepper. Heat a bit of olive oil in a large pot or Dutch oven and brown the steak in batches. Don’t overcrowd the pot; you want a good sear on the meat. Once browned, remove the steak and set it aside.

2. Sauté Vegetables

   • In the same pot, add a bit of butter and sauté onions, garlic and carrots until softened. This should take about 5-7 minutes. Once the veggies are ready, toss in the sliced mushrooms and cook until they soften and release their moisture.

3. Make The Gravy

   • Sprinkle a bit of flour over the veggies and stir to coat. This will help thicken the sauce later. Now, pour in the red wine and let it reduce slightly. Add the beef stock, Worcestershire sauce and herbs. Bring it to a simmer.

4. Simmer The Meat

   • Add the browned steak back into the pot. Let it simmer gently for at least 1-1.5 hours until the meat is tender and the gravy has thickened. If it needs a bit more liquid, just add more stock or a splash of water.

5. Assemble The Pie

   • Preheat your oven to 200°C (400°F). Roll out your puff pastry on a floured surface. Line your pie dish with one layer of pastry, trimming the edges as needed. Spoon in the meat and mushroom filling, then cover with another layer of pastry. Seal the edges and trim off any excess. Make a few slits in the top to let steam escape.

6. Egg Wash

   • Brush the top of the pie with a beaten egg to give it that beautiful golden color. Pop the pie in the oven for about 30-35 minutes or until the pastry is crisp and golden.

7. Serve And Enjoy

   • Let the pie sit for a few minutes after baking to set. Slice it up and serve with some peas or mashed potatoes for a truly comforting meal.

What I Learnt

Making Jamie Oliver’s Steak and Mushroom Pie taught me the importance of taking your time with each step. The slow cooking of the beef makes such a huge difference in the tenderness and depth of flavor. It’s also a reminder that the little details, like adding Worcestershire sauce or reducing the wine, really enhance the final dish. I also realized how versatile the recipe is. you could swap out the beef for lamb or chicken or experiment with different herbs. And when it comes to the pastry, don’t rush the baking process; the crispness of the golden crust is just as important as the filling inside.

Recipe Tweaks For Jamie Oliver’s Steak And Mushroom Pie

Jamie Oliver’s Steak and Mushroom Pie is already a classic but there’s always room to make it your own. Here are some cool ways to tweak the recipe:

1. Swap the Beef: Try using lamb, venison or even chicken for a different twist. Lamb, especially, pairs beautifully with the earthy mushrooms and adds a more robust flavor to the filling.
2. Herb Boost: While Jamie’s recipe uses thyme, feel free to add rosemary or bay leaves. Rosemary brings a sharper, piney flavor that works well with the steak. If you’re feeling bold, add some tarragon or sage for an unexpected depth.
3. Mushroom Variety: Instead of just the usual button or chestnut mushrooms, mix things up with wild mushrooms like shiitake, porcini or chanterelles. These will give the pie an added layer of richness and complexity.
4. Beef Broth Alternatives: While beef stock is great, why not try using a rich red wine or even a bit of Guinness stout in the filling? The wine will give the sauce a luxurious depth and the stout adds a malty, savory kick.
5. Pastry Options: If you want to take a shortcut, store-bought puff pastry works well. But for an extra layer of flavor, make your own shortcrust pastry. It’s a bit more work but the texture and flavor are unbeatable.
6. Vegetarian Version: For a plant-based twist, use mushrooms as the star of the filling and add lentils or chickpeas to bring in some texture and protein. A dash of soy sauce or miso paste can bring that umami kick without any meat.

Storage Tips For Leftovers

Leftovers? Yes, please! This pie gets even better the next day. Here’s how to store and reheat it:

1. Storage: Let the pie cool completely before storing it. If you’ve got leftover pie, wrap it tightly in plastic wrap or foil or store it in an airtight container. This will keep the flavors fresh. Refrigerate and enjoy it within 2-3 days.
2. Freezing: You can freeze the pie before or after baking. If freezing unbaked, wrap it tightly and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight before popping it into the oven. If it’s already cooked, freeze the slices and reheat them for a quick meal.
3. Reheating: Reheating leftovers can sometimes result in soggy pastry but fear not. To avoid that, reheat your pie in the oven at 180°C (350°F) for about 15-20 minutes. This will keep the pastry crisp and the filling hot. You can also use a toaster oven if you just need a slice.

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

The pie is hearty, rich and comforting, so you’ll want side dishes that complement without overwhelming it. Here are some great options:

1. Mashed Potatoes: Buttery, creamy mashed potatoes are a classic side. The creamy texture pairs perfectly with the rich filling of the pie and you can even mix in some roasted garlic or horseradish for extra flair.
2. Green Veggies: A simple side of greens balances the pie’s richness. Think sautéed spinach, kale or green beans. You can toss them in some garlic butter for added flavor.
3. Roasted Vegetables: Roasted carrots, parsnips or Brussels sprouts are great with steak and mushrooms. The caramelization from roasting adds sweetness and a slightly smoky note that pairs well with the savory pie.
4. Gravy or Jus: If you love your pie extra saucy, drizzle a little extra gravy or a beef jus on top. This will intensify the flavor and make every bite even more indulgent.
5. Crispy Salad: A refreshing, crunchy salad with a tangy vinaigrette can cut through the richness of the pie. Try a mix of rocket (arugula), cucumber and radishes to add some bite.

FAQs

What Type Of Steak Should I Use For Jamie Oliver’s Steak And Mushroom Pie?

Jamie recommends using a cut like stewing steak or braising steak because it becomes tender and flavorful when slow-cooked in the pie.

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

Yes! You can prepare the filling and pastry a day before. Just assemble the pie and bake it when you’re ready to serve.

What Can I Substitute For The Mushrooms In The Recipe?

If you’re not a fan of mushrooms, try using root vegetables like carrots or parsnips for a hearty alternative.