Jamie Oliver’s Beef and Ale Pie is a hearty, rich dish that brings together a tender, slow-cooked beef in a savory ale gravy, all encased in a flaky, golden puff pastry. This comforting classic is perfect for colder days when you need something warm and filling. With layers of flavor from the beef, ale, and vegetables, this pie is a true crowd-pleaser and makes a great centerpiece for any family meal.
What is Jamie Oliver Beef and Ale Pie?
Jamie Oliver’s Beef and Ale Pie is a British classic that combines slow-cooked beef, vegetables, and ale in a thick, flavorful gravy. The rich filling is then topped with a buttery puff pastry, making for a comforting dish that’s perfect for Sunday dinners or special occasions. The ale adds depth to the gravy, creating a deliciously rich sauce that pairs perfectly with the tender beef.
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Why You Should Try This Recipe
- Deep, hearty flavors: Slow-cooked beef and ale create a rich, savory filling.
- Comforting and satisfying: Perfect for cold days or special family meals.
- Simple ingredients: Uses everyday pantry items and fresh beef.
- Golden puff pastry: A flaky, buttery topping that adds the perfect crunch.
- Great for entertaining: This pie is an impressive dish that everyone will enjoy.
Ingredients Needed to Make Jamie Oliver Beef and Ale Pie
- Beef stew meat (1 kg / 2.2 lbs): Diced, for tender, slow-cooked beef.
- Ale (500ml / 2 cups): Adds depth and richness to the gravy.
- Onions (2 large): Finely chopped, for a sweet and savory base.
- Carrots (2 large): Chopped, adding natural sweetness to the filling.
- Celery stalks (2): Sliced, providing flavor and texture.
- Beef stock (500ml / 2 cups): Enhances the flavor of the gravy.
- Plain flour (2 tbsp): To thicken the gravy.
- Thyme (a few sprigs): Adds a fragrant, earthy note to the filling.
- Puff pastry (1 sheet): Ready-made, for the golden, flaky pie topping.
- Olive oil (2 tbsp): For browning the beef and vegetables.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large heavy-bottomed pot or casserole dish
- Rolling pin (if needed for the pastry)
- Wooden spoon
- Oven-safe pie dish
- Knife and chopping board
Instructions to Make Jamie Oliver Beef and Ale Pie
1. Brown the Beef:
- Heat the oil: In a large pot or casserole dish, heat the olive oil over medium-high heat.
- Brown the beef: Add the diced beef in batches, browning it on all sides. Remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
- Cook the onions, carrots, and celery: In the same pot, sauté the onions, carrots, and celery for about 5 minutes until softened.
- Add flour: Stir in the flour and cook for 1-2 minutes to thicken the mixture.
3. Build the Gravy:
- Pour in the ale and stock: Add the ale and beef stock to the pot, stirring well to combine.
- Return the beef: Add the browned beef back to the pot along with the thyme sprigs. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a simmer, then lower the heat and cover. Cook for 1½ to 2 hours until the beef is tender and the gravy has thickened.
4. Assemble the Pie:
- Transfer the filling: Once the beef and gravy are cooked, transfer the mixture to an oven-safe pie dish.
- Top with puff pastry: Roll out the puff pastry if needed and place it over the filling. Trim the edges and press them down to seal. Cut a few slits in the top to allow steam to escape.
- Brush with egg: Lightly brush the top with beaten egg for a golden finish.
5. Bake the Pie:
- Bake: Preheat the oven to 200°C (400°F) and bake the pie for 20-25 minutes, or until the pastry is golden and puffed.
- Serve hot: Let the pie cool for a few minutes before serving.
What Goes Well With Jamie Oliver Beef and Ale Pie
- Mashed potatoes: Serve with creamy mashed potatoes to soak up the rich gravy.
- Steamed vegetables: Green beans, peas, or broccoli make a healthy, vibrant side.
- Roasted root vegetables: Parsnips, carrots, or turnips add warmth and complement the flavors of the pie.
- Gravy: Serve with extra gravy for those who like a saucier pie.
Expert Tips for Making the Best Jamie Oliver Beef and Ale Pie
- Use a good-quality ale: The flavor of the ale will greatly affect the final dish, so choose one you enjoy drinking.
- Brown the beef well: Browning the beef before simmering helps to develop rich, deep flavors in the filling.
- Let the pie cool slightly before cutting: This will allow the filling to set and prevent it from spilling out when sliced.
- Brush the pastry with egg wash: This step ensures a golden, crispy finish on top of the pie.
Easy Variations of Jamie Oliver Beef and Ale Pie
- Add mushrooms: Stir in some sliced mushrooms for extra flavor and texture.
- Swap the pastry: Use shortcrust pastry instead of puff pastry for a more traditional pie crust.
- Vegetable version: Replace the beef with a mix of root vegetables and lentils for a hearty vegetarian pie.
- Herb twist: Swap thyme for rosemary or parsley for a different herbal note.
Best Practices to Store Jamie Oliver Beef and Ale Pie
- Refrigerate leftovers: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie can be frozen either before or after baking. If freezing before, assemble the pie without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
Best Practices to Reheat Jamie Oliver Beef and Ale Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes until heated through.
- Microwave method: For a quicker option, reheat individual slices in the microwave, though the pastry may not remain as crisp.
How Can I Make Jamie Oliver Beef and Ale Pie Healthier?
- Use leaner beef: Opt for lean cuts of beef or trim excess fat before cooking to reduce the fat content.
- Add more vegetables: Boost the nutritional content by adding extra vegetables like mushrooms, peas, or spinach to the filling.
- Reduce the pastry: For a lighter version, use a smaller amount of puff pastry or opt for filo pastry instead.
Nutrition Value (per serving):
- Calories: 550
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Protein: 28g
- Fiber: 4g
FAQs
Can I make beef and ale pie in advance?
Yes, you can prepare the beef and ale filling in advance and store it in the fridge for up to 2 days. When ready to serve, top it with puff pastry and bake as directed.
What ale is best for beef and ale pie?
A dark, malty ale like stout or porter works best for this pie as it adds a rich, deep flavor to the gravy. However, a lighter ale can also be used if you prefer a milder taste.
Can I freeze beef and ale pie before baking?
Yes, you can freeze the pie before baking. Assemble the pie, wrap it tightly in cling film and foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake as instructed.
How do I prevent the pastry from becoming soggy?
Ensure that the beef filling is thick and not too watery before adding the puff pastry. Allow the filling to cool slightly before placing the pastry on top to help keep it crisp.
Final Words
Jamie Oliver’s Beef and Ale Pie is a rich, comforting dish that’s perfect for family meals or special occasions. With tender beef, flavorful ale gravy, and flaky puff pastry, this pie offers the best of British comfort food.
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Jamie Oliver Beef and Ale Pie Recipe
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Beef and Ale Pie is a British classic that combines slow-cooked beef, vegetables, and ale in a thick, flavorful gravy. The rich filling is then topped with a buttery puff pastry, making for a comforting dish that’s perfect for Sunday dinners or special occasions. The ale adds depth to the gravy, creating a deliciously rich sauce that pairs perfectly with the tender beef.
Ingredients
- Beef stew meat (1 kg / 2.2 lbs): Diced, for tender, slow-cooked beef.
- Ale (500ml / 2 cups): Adds depth and richness to the gravy.
- Onions (2 large): Finely chopped, for a sweet and savory base.
- Carrots (2 large): Chopped, adding natural sweetness to the filling.
- Celery stalks (2): Sliced, providing flavor and texture.
- Beef stock (500ml / 2 cups): Enhances the flavor of the gravy.
- Plain flour (2 tbsp): To thicken the gravy.
- Thyme (a few sprigs): Adds a fragrant, earthy note to the filling.
- Puff pastry (1 sheet): Ready-made, for the golden, flaky pie topping.
- Olive oil (2 tbsp): For browning the beef and vegetables.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Brown the Beef:
- Heat the oil: In a large pot or casserole dish, heat the olive oil over medium-high heat.
- Brown the beef: Add the diced beef in batches, browning it on all sides. Remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
- Cook the onions, carrots, and celery: In the same pot, sauté the onions, carrots, and celery for about 5 minutes until softened.
- Add flour: Stir in the flour and cook for 1-2 minutes to thicken the mixture.
3. Build the Gravy:
- Pour in the ale and stock: Add the ale and beef stock to the pot, stirring well to combine.
- Return the beef: Add the browned beef back to the pot along with the thyme sprigs. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a simmer, then lower the heat and cover. Cook for 1½ to 2 hours until the beef is tender and the gravy has thickened.
4. Assemble the Pie:
- Transfer the filling: Once the beef and gravy are cooked, transfer the mixture to an oven-safe pie dish.
- Top with puff pastry: Roll out the puff pastry if needed and place it over the filling. Trim the edges and press them down to seal. Cut a few slits in the top to allow steam to escape.
- Brush with egg: Lightly brush the top with the beaten egg for a golden finish.
5. Bake the Pie:
- Bake: Preheat the oven to 200°C (400°F) and bake the pie for 20-25 minutes, or until the pastry is golden and puffed.
- Serve hot: Let the pie cool for a few minutes before serving.
