Jamie Oliver’s Steak and Mushroom Pie is a hearty and comforting dish, perfect for a satisfying meal any day of the week. This classic pie combines tender chunks of steak, earthy mushrooms, and a rich gravy all encased in golden puff pastry. It’s a favorite for many, bringing together rich flavors and a deliciously flaky crust.
What is Jamie Oliver’s Steak and Mushroom Pie?
Jamie Oliver’s Steak and Mushroom Pie is a savory pie made from tender braised steak and mushrooms cooked in a rich gravy. The mixture is encased in a flaky puff pastry and then baked to golden perfection. The steak is slow-cooked to ensure it’s melt-in-your-mouth tender, while the mushrooms add a deep, earthy flavor that complements the beef. This pie is an excellent option for anyone looking for a comforting and flavorful dish.
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Why You Should Try This Recipe
- Rich, comforting flavors: The combination of tender beef and mushrooms in a savory gravy is the ultimate comfort food.
- Great for gatherings: Perfect for family dinners or entertaining guests.
- Easy to prepare: While the pie needs some cooking time, it’s straightforward and simple to make.
- Classic British dish: A traditional favorite that’s loved by many.
- Versatile: Works great with different sides like mashed potatoes, steamed vegetables, or a fresh salad.
Ingredients Needed to Make Jamie Oliver Steak and Mushroom Pie
- 700g (1.5 lb) beef stewing steak – cut into bite-sized chunks.
- 200g (7 oz) mushrooms – sliced or quartered, for an earthy flavor.
- 1 large onion – finely chopped, to add sweetness.
- 2 garlic cloves – minced for depth of flavor.
- 2 tablespoons plain flour – for thickening the gravy.
- 500ml (17 fl oz) beef stock – for a rich gravy base.
- 2 tablespoons tomato paste – adds a touch of sweetness and richness.
- 1 teaspoon Worcestershire sauce – for a tangy, savory kick.
- 2 tablespoons olive oil – for frying the steak and vegetables.
- 1 sheet puff pastry – to cover the pie and create a flaky crust.
- 1 egg – beaten, for brushing the pastry.
- Salt and pepper – to season.
Equipment
- Large frying pan
- Casserole dish or pie dish
- Sharp knife
- Chopping board
- Rolling pin (if needed for puff pastry)
- Pastry brush
Instructions to Make Jamie Oliver Steak and Mushroom Pie
- Preheat the oven: Heat your oven to 180°C (350°F) in preparation for baking the pie.
- Brown the steak: In a large frying pan, heat the olive oil over medium-high heat. Add the chunks of beef, seasoning them with salt and pepper, and cook until browned on all sides. Remove the steak and set aside.
- Cook the vegetables: In the same pan, add the chopped onion, garlic, and mushrooms. Cook for 5-7 minutes, until the onions are softened and the mushrooms have released their moisture.
- Make the gravy: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then add the beef stock, tomato paste, and Worcestershire sauce. Stir well to combine and let the gravy simmer until it thickens slightly.
- Return the steak: Add the browned steak back to the pan, mixing it into the gravy. Simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
- Assemble the pie: Transfer the steak and mushroom mixture into a pie dish. Roll out the puff pastry to fit the top of the dish, then place it over the filling, trimming any excess pastry.
- Brush with egg: Use a pastry brush to lightly coat the pastry with the beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Serve hot: Once done, remove the pie from the oven and let it cool slightly before serving.
What Goes Well With Jamie Oliver Steak and Mushroom Pie
- Mashed potatoes: Creamy mashed potatoes are a perfect pairing for the rich gravy.
- Steamed vegetables: Green beans, carrots, or peas balance the richness of the pie.
- Roasted root vegetables: Adds a sweet and earthy complement to the savory pie.
- Crusty bread: Great for soaking up the gravy.
- Coleslaw: A fresh, crunchy salad provides a nice contrast in texture and flavor.
Expert Tips for Making the Best Jamie Oliver Steak and Mushroom Pie
- Use stewing steak: Stewing steak works best for this recipe as it becomes tender when slow-cooked.
- Don’t rush the gravy: Allow the gravy to simmer and thicken to get the best flavor.
- Chill the pastry: Keep the puff pastry chilled until ready to use to ensure it bakes up flaky.
- Make ahead: Prepare the filling in advance and refrigerate it until you’re ready to bake.
- Try adding herbs: A sprig of thyme or rosemary can add an extra layer of flavor to the pie.
Easy Variations of Jamie Oliver Steak and Mushroom Pie
- Add red wine: For a deeper flavor, replace part of the beef stock with red wine.
- Make it spicy: Add a pinch of red chili flakes for a bit of heat.
- Use different mushrooms: Try mixing different mushroom varieties, like portobello or shiitake, for a more complex flavor.
- Add vegetables: Add diced carrots or peas to the filling for extra texture and nutrition.
- Try shortcrust pastry: Swap puff pastry for shortcrust if you prefer a sturdier pie crust.
Best Practices to Store Jamie Oliver Steak and Mushroom Pie
- Refrigerate leftovers: Store any leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the cooked pie or just the filling for up to 2 months. Thaw in the fridge overnight before reheating.
- Cover properly: If storing the pie whole, wrap it in plastic wrap or foil to maintain freshness.
Best Practices to Reheat Jamie Oliver Steak and Mushroom Pie
- Oven method: Reheat the pie in the oven at 160°C (320°F) for about 15-20 minutes until fully warmed through.
- Microwave option: Individual portions can be reheated in the microwave, but the pastry may lose its crispness.
How Can I Make Jamie Oliver Steak and Mushroom Pie Healthier?
- Use lean meat: Opt for lean cuts of beef to reduce fat content.
- Cut down on butter: Reduce or eliminate butter in the pastry, using olive oil instead.
- Add more vegetables: Increase the vegetable content for added fiber and nutrients.
- Use whole wheat pastry: Swap regular puff pastry for a whole wheat version for more fiber.
Nutrition Value (per serving)
- Calories: 450
- Protein: 25g
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 3g
FAQs
Can I make steak and mushroom pie ahead of time?
Yes, you can make the filling ahead of time and store it in the fridge for up to 2 days. Assemble the pie just before baking, or freeze the filling for later use. When ready to bake, simply add the puff pastry on top and follow the baking instructions.
What cut of beef is best for steak and mushroom pie?
Stewing steak or braising beef works best for steak and mushroom pie. These cuts become tender when slow-cooked, absorbing the rich flavors of the gravy and making the filling melt-in-your-mouth delicious.
Can I freeze steak and mushroom pie?
Yes, steak and mushroom pie freezes well. You can freeze it before or after baking. If freezing before baking, wrap the pie tightly in plastic wrap and foil. If freezing leftovers, allow the pie to cool completely before placing it in a freezer-safe container. It can be frozen for up to 2 months.
How do I prevent a soggy bottom in steak and mushroom pie?
To prevent a soggy bottom, ensure the filling is thickened and not too liquid before adding it to the pie shell. You can also pre-bake the pastry for a few minutes before adding the filling to help it stay crisp.
Final Words
Jamie Oliver’s Steak and Mushroom Pie is a comforting, savory dish that’s sure to be a hit at your dinner table. With tender steak, flavorful mushrooms, and a golden, flaky crust, this pie brings together everything you love about hearty British cooking.
More By British Baking Recipes
- Jamie Oliver Stilton Sauce For Steak
- Jamie Oliver Honey Roasted Parsnips And Carrots
- Jamie Oliver Lamb Liver Pate
Jamie Oliver Steak And Mushroom Pie Recipe
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Steak and Mushroom Pie is a savory pie made from tender braised steak and mushrooms cooked in a rich gravy. The mixture is encased in a flaky puff pastry and then baked to golden perfection. The steak is slow-cooked to ensure it’s melt-in-your-mouth tender, while the mushrooms add a deep, earthy flavor that complements the beef. This pie is an excellent option for anyone looking for a comforting and flavorful dish.
Ingredients
- 700g (1.5 lb) beef stewing steak – cut into bite-sized chunks.
- 200g (7 oz) mushrooms – sliced or quartered, for an earthy flavor.
- 1 large onion – finely chopped, to add sweetness.
- 2 garlic cloves – minced for depth of flavor.
- 2 tablespoons plain flour – for thickening the gravy.
- 500ml (17 fl oz) beef stock – for a rich gravy base.
- 2 tablespoons tomato paste – adds a touch of sweetness and richness.
- 1 teaspoon Worcestershire sauce – for a tangy, savory kick.
- 2 tablespoons olive oil – for frying the steak and vegetables.
- 1 sheet puff pastry – to cover the pie and create a flaky crust.
- 1 egg – beaten, for brushing the pastry.
- Salt and pepper – to season.
Instructions
- Preheat the oven: Heat your oven to 180°C (350°F) in preparation for baking the pie.
- Brown the steak: In a large frying pan, heat the olive oil over medium-high heat. Add the chunks of beef, seasoning them with salt and pepper, and cook until browned on all sides. Remove the steak and set aside.
- Cook the vegetables: In the same pan, add the chopped onion, garlic, and mushrooms. Cook for 5-7 minutes, until the onions are softened and the mushrooms have released their moisture.
- Make the gravy: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then add the beef stock, tomato paste, and Worcestershire sauce. Stir well to combine and let the gravy simmer until it thickens slightly.
- Return the steak: Add the browned steak back to the pan, mixing it into the gravy. Simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
- Assemble the pie: Transfer the steak and mushroom mixture into a pie dish. Roll out the puff pastry to fit the top of the dish, then place it over the filling, trimming any excess pastry.
- Brush with egg: Use a pastry brush to lightly coat the pastry with the beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Serve hot: Once done, remove the pie from the oven and let it cool slightly before serving.
