Jamie Oliver’s steak and mushroom pie is the ultimate comfort food. With tender chunks of beef, hearty mushrooms, and a rich, flavorful gravy, all encased in golden, flaky pastry, this pie is perfect for family dinners or special occasions. This classic British dish is satisfying, warming, and full of savory goodness.

Why This Recipe Is a Must-Try

Hearty and Comforting: Packed with tender beef, mushrooms, and a rich sauce, this pie is the ultimate comfort food.
Perfect for Cold Days: A warming dish ideal for fall and winter dinners.

Flaky, Buttery Pastry: The golden, crisp pastry is the perfect complement to the rich filling.
Make-Ahead Friendly: You can prepare the filling in advance, making it a great option for busy days or special occasions.
Rich, Deep Flavors: Slow-cooked beef and mushrooms develop a deliciously rich flavor that’s irresistible.

What is Jamie Oliver’s Steak and Mushroom Pie?

Jamie Oliver’s Steak and mushroom pie is a savory pie filled with slow-cooked beef, mushrooms, onions, and a rich gravy, all wrapped in flaky pastry. It’s a classic British dish often enjoyed as a comforting main course.

Jamie Oliver Steak and Mushroom Pie Ingredients

600g beef stewing steak, diced
2 tablespoons olive oil

1 onion, finely chopped
2 garlic cloves, minced
250g mushrooms, sliced (button or chestnut mushrooms work well)

2 tablespoons plain flour
1 tablespoon tomato purée
500ml beef stock

1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 bay leaf

Salt and freshly ground black pepper
1 sheet of ready-made puff pastry
1 egg, beaten (for glazing)

Step-by-Step Instructions to Prepare Jamie Oliver Steak and Mushroom Pie

1. Brown the Beef

Heat 1 tablespoon of olive oil in a large, heavy-based pan over medium-high heat. Add the diced beef in batches, browning the pieces on all sides. Remove the beef from the pan and set aside.

2. Cook the Onions and Garlic

In the same pan, lower the heat to medium and add another tablespoon of olive oil. Add the chopped onions and garlic, cooking for 3-4 minutes until softened and fragrant.

3. Add the Mushrooms

Stir in the sliced mushrooms and cook for another 4-5 minutes until they begin to release their moisture and turn golden.

4. Add the Flour and Tomato Purée

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste, then stir in the tomato purée.

5. Add the Beef and Stock

Return the browned beef to the pan. Pour in the beef stock, and Worcestershire sauce, and add the thyme and bay leaf. Stir everything together, bring to a boil, then reduce the heat to low and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and season with salt and pepper to taste.

6. Preheat the Oven and Prepare the Pastry

Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface, ensuring it’s large enough to cover the top of your pie dish with some overhang.

7. Assemble the Pie

Transfer the beef and mushroom filling into a pie dish. Lay the puff pastry over the filling, pressing the edges down to seal. Trim any excess pastry, and crimp the edges with a fork. Cut a small slit in the center of the pastry to allow steam to escape.

8. Egg Wash and Bake

Brush the top of the pastry with the beaten egg to give it a beautiful golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown.

9. Serve

Remove the pie from the oven and let it cool slightly before serving. Serve hot with mashed potatoes, steamed vegetables, or a fresh green salad.

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What to Serve with Jamie Oliver Steak and Mushroom Pie

Mashed Potatoes: Creamy mashed potatoes are the perfect side to soak up the rich gravy.
Roasted Vegetables: Serve the pie with roasted carrots, parsnips, or Brussels sprouts for a hearty meal.
Green Beans: Lightly steamed green beans or peas offer a fresh, crunchy contrast to the rich pie.

Gravy: A side of extra gravy is always welcome to pour over the pie and sides.
Crisp Salad: A light green salad with a tangy vinaigrette complements the richness of the pie.

Expert Tips for Mastering Jamie Oliver Steak and Mushroom Pie

Choose the Right Beef: Use stewing or braising steak for the best results. This cut becomes tender and flavorful after slow cooking.

Thicken the Filling: If your filling is too runny, let it simmer uncovered for the last 15 minutes to reduce and thicken.
Pre-Cook the Filling: You can make the beef and mushroom filling ahead of time and store it in the fridge. When ready to bake, simply top with pastry and bake.
Use Fresh Herbs: Fresh thyme or rosemary adds a wonderful depth of flavor to the dish.

Crimp the Pastry: Crimp the pastry edges well to prevent the filling from bubbling out during baking.

Variations of Jamie Oliver Steak and Mushroom Pie

Add Ale: For a deeper flavor, replace part of the beef stock with dark ale or stout.
Cheesy Topping: Sprinkle-grated cheddar cheese on top of the filling before adding the pastry for a cheesy twist.

Vegetable Additions: Add carrots, peas, or potatoes to the filling for extra heartiness.
Gluten-Free Option: Use gluten-free flour for the filling and a gluten-free pastry for those with dietary restrictions.
Spicy Kick: Add a pinch of chili flakes or a splash of hot sauce for a spicier version of the pie.

How to Store Leftover Jamie Oliver Steak and Mushroom Pie?

Refrigerate: Store leftover pie in an airtight container in the fridge for up to 3 days.
Freeze for Later: You can freeze the cooked pie. Allow it to cool completely, then wrap it tightly in foil or place it in a freezer-safe container. Freeze for up to 3 months.

How to Reheat Jamie Oliver Steak and Mushroom Pie?

Oven Reheat: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes until the pastry is crisp and the filling is heated through.

Microwave Option: Reheat individual slices in the microwave for 1-2 minutes, but note that the pastry may lose some crispness.
Air Fryer: Reheat slices in an air fryer for 3-5 minutes to maintain the crispness of the pastry.

Nutrition Value (per serving)

Calories: 550

Protein: 32g
Carbohydrates: 42g
Fat: 28g

Fiber: 4g
Sodium: 850mg

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. When you’re ready to bake, top the filling with puff pastry and bake as directed. You can also freeze the filling for up to 3 months.

How do I stop the puff pastry from getting soggy?

To prevent soggy puff pastry, make sure your pie filling is thick and not too watery. You can let the filling cool slightly before adding the pastry and bake the pie at a high temperature (200°C/400°F) to ensure the pastry crisps up.

What cut of beef is best for steak and mushroom pie?

Stewing steak or braising steak is best for steak and mushroom pie. These cuts are ideal for slow cooking and become tender and flavorful when cooked for a long time.

Can I freeze steak and mushroom pie?

Yes, you can freeze steak and mushroom pie. After cooking, let the pie cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, bake it in the oven at 180°C (350°F) until fully heated through.

Final Words

Jamie Oliver’s steak and mushroom pie is a hearty, delicious dish that’s sure to become a family favorite. With its tender beef, savory mushrooms, and flaky puff pastry, this pie is the ultimate comfort food. Whether you’re making it for a special occasion or a cozy weeknight dinner, it’s sure to impress and satisfy!

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