Jamie Oliver Beef and Ale Pie Recipe
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.
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
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.