Jamie Oliver Steak And Pie Recipe [GUIDE]

Jamie Oliver’s Steak and Pie is a hearty, comforting dish that blends two beloved classics: the steak and the traditional British pie. Think tender chunks of juicy beef, slow-cooked with herbs, vegetables and rich flavors, all encased in a buttery, flaky pastry shell. The beauty of this dish is its simplicity, where each element comes together effortlessly to create a dish that feels both homey and luxurious. It’s a perfect example of Jamie’s approach to cooking-simple, full of flavor and designed to bring people together around the table.

In his version, the beef is often braised in a deep, rich gravy, making the steak pieces melt-in-your-mouth tender. The pie crust is golden and crisp, contrasting beautifully with the melt-in-your-mouth filling. It’s a dish that can be served as a comforting weekday dinner or as a special meal for a crowd.

Jamie Oliver Steak And Pie Recipe

Ingredients Needed

You’ll need a solid selection of ingredients to pull this dish off but nothing too complicated. Here’s a breakdown of the essentials:

• Beef: The star of the dish. Jamie uses beef stewing steak (like chuck) which becomes incredibly tender when slow-cooked. You want cuts that break down well over time, so go for something that’s a bit tougher.
• Vegetables: Typically, you’ll need onions, carrots and celery. These provide a base for the braise, adding depth to the flavor profile.
• Garlic and Herbs: Fresh garlic, thyme, rosemary and bay leaves add aroma and earthy flavors to the stew.
• Beef Stock: To create that rich, savory base, beef stock is essential. It’s what brings everything together and gives the filling its signature richness.
• Red Wine: A splash of red wine brings acidity and depth to the stew. It’s key in balancing the richness of the beef and the stock.
• Flour: For thickening the gravy, a little flour is used. It helps bind the liquids together to create a nice, thick sauce.
• Pastry: For the crust, a pre-made shortcrust pastry is often used to save time, though you could make your own. It needs to be crisp and flaky once baked, so the right pastry is important.
• Egg Wash: To make the pastry golden and glossy, a simple egg wash is brushed on before baking.

Equipment Needed

Making Jamie Oliver’s Steak and Pie isn’t complicated but it does require a few basic kitchen tools:

• Large Pot or Dutch Oven: This is where the beef will be braised. A heavy-bottomed pot like a Dutch oven retains heat well and ensures an even cook.
• Frying Pan: For browning the beef and vegetables before they go into the stew. Browning is essential to developing the deep, complex flavors.
• Rolling Pin: If you’re rolling out your own pastry, a rolling pin will be needed to get it to the right thickness.
• Pie Dish: You’ll need a deep pie dish to hold the filling and the pastry. A round, 9-inch dish works well but any size will do.
• Brush: A pastry brush is essential for applying the egg wash evenly over the pastry before baking.
• Knife and Chopping Board: For dicing vegetables and cutting the beef into chunks.
• Ladle: To spoon the stew into the pie dish without spilling.

How To Make Jamie Oliver’s Steak And Pie

Making the steak and pie takes some time but the process is fairly straightforward. Here’s how you do it:

1. Prep the Meat: Cut the beef into chunks. Pat them dry with paper towels (this helps them brown better). Season with salt and pepper.
2. Brown the Beef: Heat a little olive oil in your pot or Dutch oven over medium-high heat. Brown the beef in batches. Don’t overcrowd the pot. this ensures a nice sear and adds flavor to the stew.
3. Cook the Vegetables: After the beef is browned, remove it from the pot. In the same pot, toss in the onions, carrots and celery. Let them soften for about 10 minutes, stirring occasionally. Add the garlic and herbs (thyme, rosemary and bay leaves) and cook for a minute or two.
4. Deglaze with Wine: Add a splash of red wine to the pan, scraping the bottom to lift all those flavorful browned bits. This process is called deglazing and is essential for building flavor.
5. Add Stock: Pour in your beef stock, then return the browned beef to the pot. Bring everything to a simmer, then cover and cook on low heat for about 2-3 hours or until the beef is tender and the gravy has thickened.
6. Prepare the Pastry: While the beef is cooking, roll out your pastry on a floured surface. The goal is to get it about 2mm thick. Cut it to the size of your pie dish, leaving some extra for the edges.
7. Assemble the Pie: Once the beef is tender, remove it from the heat and let it cool slightly. Spoon the beef mixture into your pie dish, spreading it evenly. Lay the pastry over the top, pressing the edges to seal. Cut a small slit in the middle to allow steam to escape.
8. Egg Wash: Brush the pastry with a beaten egg to give it a golden finish.
9. Bake: Preheat your oven to 200°C (400°F). Place the pie in the oven and bake for 25-30 minutes or until the pastry is golden brown and crisp.
10. Serve: Let it cool for a few minutes before slicing and serving. The beef will be rich and tender and the pastry flaky and golden.

What I Learnt

Making Jamie Oliver’s Steak and Pie was a great reminder of how patience in cooking can lead to incredible rewards. The slow cooking of the beef allowed the flavors to develop beautifully and the smell of the stew simmering on the stove was mouth-watering. I also realized that it’s the combination of textures-tender meat and crispy pastry. that really makes this dish special.

Another thing I learned is that while the recipe seems like a long process, a lot of it is hands-off time. Once the beef is simmering, you can relax while the flavors develop. The pastry was much easier to work with than I expected and the egg wash really made it shine.

Recipe Tweaks For Jamie Oliver’s Steak And Pie

Jamie Oliver’s steak and pie recipe is already a classic but there’s always room for tweaking to suit your taste. The beauty of a recipe like this is that it’s so adaptable. You can play with the filling, the seasoning or even the crust to make it your own.

1. Meat Choices: While Jamie typically uses beef for the steak, you could swap it out for lamb or even pork. Lamb will give it a richer, slightly gamey flavor while pork is milder but still super satisfying. If you’re feeling adventurous, a mix of beef and venison could add an earthy depth to the pie.
2. Herbs and Seasonings: If you want to elevate the flavors, try adding some fresh thyme, rosemary or bay leaves to the filling. For a touch of warmth, a dash of ground cinnamon or smoked paprika can add a unique twist. If you’re into spicy, a little bit of chili or cayenne pepper can give the dish a nice kick.
3. Vegetables: Classic steak pies typically include onions, carrots and mushrooms. However, feel free to toss in some parsnips, celery or even leeks. These will add more texture and flavor complexity. If you’re looking for a bit of freshness, some peas or baby spinach could be added at the last minute.
4. Liquids: The gravy is key and while Jamie uses stock and wine, you could mix it up with different kinds of stock-chicken stock if you want a lighter, more delicate sauce or a strong beef stock for a deeper taste. Adding a bit of stout or dark beer instead of wine can give the gravy a richer, more robust flavor. And for a real twist, consider adding a spoonful of mustard or a splash of Worcestershire sauce for some tang.
5. Crust Variations: Jamie’s recipe typically uses puff pastry but you could experiment with different types. A shortcrust pastry is a classic choice and would offer a sturdier, more crumbly bite. You could also try a cheese pastry for a bit of extra flavor. just sprinkle some finely grated cheese into the dough before rolling it out.

Storage Tips For Leftovers

When it comes to leftovers, steak and pie can be just as delicious the next day but proper storage is key to keeping everything tasting fresh.

1. Cool Before Storing: After serving, let the pie cool down at room temperature for about 30 minutes. Putting it straight into the fridge while it’s still warm can create condensation which can make the pastry soggy.
2. Storing the Pie: Wrap the pie tightly in plastic wrap or foil or place it in an airtight container. This keeps the moisture in which helps maintain that tender filling while keeping the crust from drying out. If you’ve got extra pie, individual portions are easier to store and reheat than the whole thing.
3. Freezing Leftovers: If you want to freeze it, let the pie cool completely, then wrap it in foil and plastic wrap. If you plan to freeze portions, it’s better to do so before baking, then pop the pie directly into the oven from frozen. That way, the crust stays flaky. When reheating frozen cooked pie, cover it with foil to prevent the crust from overbaking and heat at a lower temperature until hot throughout.
4. Reheating: When reheating, avoid using the microwave as it can make the crust soggy. Instead, heat the pie in an oven at around 180°C (350°F) for 15-20 minutes. If you’re reheating individual slices, a skillet works great too. just heat on low with a lid on to keep the moisture in.

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

A hearty pie like Jamie Oliver’s begs for some tasty sides to round out the meal. Here’s what pairs well:

1. Mashed Potatoes: You can never go wrong with creamy mashed potatoes. The richness of the mash complements the meaty filling perfectly. For added flavor, try mixing in a little horseradish or roasted garlic.
2. Steamed Veggies: Lightly steamed vegetables like broccoli, green beans or peas add freshness and a pop of color to the plate. They also balance out the richness of the pie.
3. Roasted Vegetables: If you’re in the mood for something a little heartier, roasted carrots, parsnips or sweet potatoes would work beautifully. Their natural sweetness contrasts nicely with the savory pie filling.
4. Salads: A crisp, fresh salad can cut through the heaviness of the pie. A simple green salad with a tangy vinaigrette or a slaw with a creamy dressing adds crunch and brightness. Add some pickles or mustard on the side for an extra zing.
5. Gravy or Sauce: Even if the pie has its own rich gravy, serving it with an extra side of gravy can elevate the experience. If you want to get creative, try a rich blue cheese sauce or a smoky chipotle ketchup to dip your pie in.

FAQs

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

You’ll need steak (usually rump or sirloin), onions, carrots, mushrooms, garlic, fresh herbs like thyme, beef stock, and puff pastry.

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

It takes about 1 hour to prepare and cook the steak and pie, including the time to make the filling and bake the pastry.

Can I Use A Different Type Of Meat For Jamie Oliver’s Steak And Pie Recipe?

Yes, you can use other meats like lamb or chicken, but beef is the traditional choice for this recipe.