Jamie Oliver’s Steak and Ale Pie is a classic British dish that epitomizes hearty, comforting cuisine. This pie combines tender chunks of steak, rich ale-infused gravy, and a flaky, buttery pastry. Perfect for a cozy dinner or a festive gathering, this dish promises to satisfy your cravings for something savory and fulfilling.
This recipe serves 6-8 people and can be prepared in about 2 to 3 hours. Follow this detailed guide to recreate Jamie Oliver’s iconic Steak and Ale Pie in your own kitchen, complete with tips and tricks to ensure it turns out perfect every time.
What is Jamie Oliver Steak and Ale Pie?
Steak and Ale Pie is a traditional British pub fare that Jamie Oliver has popularized with his unique twist. It features slow-cooked beef steak simmered in a rich, dark ale gravy, encased in a golden, flaky pastry.
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Why You’ll Love This Recipe
- Flavorful and Fulfilling: The combination of succulent beef, rich ale gravy, and flaky pastry creates a deeply satisfying dish.
- Perfect for Any Occasion: Whether it’s a family dinner or a special celebration, this pie is sure to impress.
- Customizable: Easy to adapt with different fillings or types of pastry, allowing for personalization to suit your taste.
Ingredients Needed to Make Jamie Oliver Steak and Ale Pie
- Beef Skirt (1 kg): Chosen for its rich flavor and tenderness when slow-cooked. Cut into 2cm strips to ensure even cooking and easy integration into the pie.
- Olive Oil & Butter: Used for sautéing and bringing out the flavors of the onions and beef. Olive oil adds a subtle fruitiness, while butter provides a rich, creamy base.
- Onions (2 large): The sweetness of the onions complements the savory beef and provides a foundation for the pie’s flavor profile.
- Fresh Rosemary & Thyme: These herbs infuse the dish with aromatic, earthy notes that enhance the meat’s natural flavors.
- Bay Leaves (2): Add a subtle depth and complexity to the dish, releasing their flavor during the slow cooking process.
- Sea Salt & Black Pepper: Essential seasonings that elevate the other ingredients and balance the dish’s overall taste.
- Tomato Purée (2 tbsp): Concentrated tomato flavor that adds tanginess and richness to the filling.
- Balsamic Vinegar (2 tbsp): Offers a sweet and tangy contrast to the robust flavors of the beef and ale.
- Stout (500 ml): A dark beer like Guinness adds a malty, slightly bitter flavor that’s iconic in steak and ale pies.
- Plain Flour (2 tbsp): Used to thicken the sauce, giving it a luxurious consistency that clings to the meat.
- Beef Stock (500 ml): Provides a base for the sauce, contributing to the savory, meaty flavor of the pie filling.
For the Pastry:
- Plain Flour (500 g): The primary structure of the pastry, giving it strength and flakiness.
- Suet (250 g): A traditional British ingredient that makes the pastry light, crisp, and rich.
- Cold Butter (125 g): When worked into the flour, it creates pockets that puff up in the oven, resulting in a flaky texture.
- Ice-Cold Water: Binds the pastry ingredients together without activating gluten, which keeps the pastry tender.
- Cheddar Cheese: Adds a sharp, tangy flavor to the pie when sprinkled on top of the filling before the pastry lid is added.
- Egg (1): Beaten and used as an egg wash, it gives the pastry a beautiful golden sheen when baked.
Useful Equipment
- Large frying pan: For browning the meat and sautéing vegetables.
- Rolling pin: To roll out the pastry to the perfect thickness.
- Pie dish (9-inch preferred): To assemble and bake the pie.
- Sharp knife: For chopping vegetables and cutting the meat.
- Measuring cups and spoons: For precise ingredient measurements.
Instructions to Make Jamie Oliver Steak and Ale Pie
Step 1: Cooking the Filling
- Heat a large casserole pan over medium heat with olive oil and butter. Add the onions, herbs, and bay leaves, cooking until the onions are golden. Introduce the beef and mushrooms, followed by the tomato purée, seasoning with salt and pepper. Pour in the balsamic vinegar, stout, flour, and beef stock, bringing it to a boil before simmering until the meat is tender and the sauce thickens.
Step 2: Making the Pastry
- In a mixing bowl, combine flour, suet, and a pinch of salt. Rub the cold butter into the flour until it resembles coarse breadcrumbs. Gradually add ice-cold water to form a dough. Wrap in clingfilm and chill.
Step 3: Assembling the Pie
- Preheat your oven to 180°C (350°F). Ladle the stew into pie dishes and sprinkle with cheese. Roll out the pastry, cover the dishes, and trim the excess. Seal the edges and brush with egg wash.
Step 4: Baking
- Bake for 45-50 minutes until the pastry is golden. Serve with steamed greens for a complete meal.
What Do I Serve With Jamie Oliver Steak and Ale Pie?
- Creamy Mashed Potatoes: A perfect side to soak up the rich gravy.
- Steamed Green Beans: Offer a crisp, fresh contrast to the rich pie.
- Roasted Root Vegetables: A hearty and colorful addition to the meal.
- Buttered Peas: Simple yet delicious, these add a light, sweet touch that complements the savory pie.
- Cabbage Slaw: A tangy slaw can cut through the richness of the pie with its crispness and acidity.
- Yorkshire Pudding: Embrace the British theme fully with this classic, perfect for sopping up gravy.
- Garden Salad: A light, vinaigrette-dressed salad can balance the heaviness of the meal.
Expert Tips to Make Perfect Jamie Oliver Steak and Ale Pie
- Ensure Proper Browning: Brown the beef in batches to ensure it gets a good caramelization, which adds depth of flavor.
- Let the Filling Cool: Before topping with pastry, let the filling cool slightly. This helps prevent the pastry from getting soggy.
- Check Seasoning After Simmering: Always taste the filling after it has simmered and adjust the seasoning if necessary. This ensures the final pie is perfectly flavored.
- Use Quality Ale: The type of ale greatly affects the flavor. Use a good quality ale that you enjoy drinking.
- Thicken Gravy Appropriately: If the gravy is too thin after simmering, mix a little more flour with water and add it to the filling, cooking a bit longer to thicken.
Variations of Jamie Oliver Steak and Ale Pie
- Add Mushrooms: For an earthy flavor, sauté sliced mushrooms along with the onions. This adds depth and a new layer of taste to the traditional pie.
- Use Different Meats: Try lamb or venison for a twist on the traditional beef filling. Each meat brings its own unique flavor and can make the dish feel like a whole new experience.
- Vegetarian Version: Swap the beef for a mix of hearty vegetables like squash, parsnips, and lentils. This version is just as satisfying but caters to those who prefer plant-based dishes.
- Include Smoky Flavors: Add smoked bacon or smoked paprika to the filling for a smoky depth that complements the ale.
- Cheese Crust: Integrate shredded cheddar or Stilton into your pastry for a cheesy, flavorful crust that adds a wonderful texture and taste to the pie.
How Do I Store Jamie Oliver Steak and Ale Pie Leftovers?
- Refrigerate Promptly: Transfer any leftovers to the refrigerator within two hours of cooking to ensure safety.
- Use Airtight Containers: Store the pie in airtight containers to preserve freshness and prevent odors from permeating.
- Keep Portions Handy: If you prefer, divide the pie into portion-sized pieces for easier reheating later.
How Do I Reheat Jamie Oliver Steak and Ale Pie Leftovers?
- Cover with Foil: Wrap the pie in aluminum foil to prevent the crust from burning while allowing the inside to warm up thoroughly.
- Maintain Moisture: Add a few tablespoons of water to the dish before covering it with foil to help the pie retain moisture.
- Microwave if Necessary: For a quicker option, microwave slices of the pie on high for 2-3 minutes, checking periodically to avoid overheating.
Nutrition Value (per serving)
- Calories: 600 kcal
- Protein: 35 g
- Carbohydrates: 45 g
- Fat: 30 g
- Saturated Fat: 12 g
- Cholesterol: 90 mg
- Sodium: 500 mg
- Fiber: 3 g
- Sugar: 5 g
FAQs
What type of ale works best for Jamie Oliver’s Steak and Ale Pie?
The best type of ale for this pie is a robust dark ale, such as a stout or porter. These ales provide a depth of flavor that enhances the richness of the gravy and complements the beef beautifully.
Can I make Jamie Oliver’s Steak and Ale Pie ahead of time?
Yes, you can prepare the pie in advance. Assemble the pie without baking it and store it in the refrigerator for up to a day ahead. When ready to serve, bake it according to the recipe instructions to ensure a crisp, golden crust.
Is there a gluten-free option for this pie?
To make a gluten-free version of Jamie Oliver’s Steak and Ale Pie, substitute the all-purpose flour for a gluten-free blend and use a gluten-free ale. Ensure that the puff pastry is also gluten-free, as many store-bought varieties contain gluten.
How can I ensure the pastry on my pie is perfectly cooked?
To ensure the pastry is perfectly cooked, bake the pie in the lower third of your oven, which helps the bottom crust cook through without burning the top. Additionally, brushing the pastry with an egg wash will help achieve a golden and crisp top. Make sure the oven is preheated and at the correct temperature before baking for the best results.
Final Words
Creating Jamie Oliver’s Steak and Ale Pie at home is a rewarding endeavor that brings a taste of British pub culture right into your kitchen. With its rich flavors and satisfying texture, this pie is sure to become a favorite. Whether you stick to the classic recipe or experiment with variations, each bite will be a reminder of why this dish is so beloved. Enjoy the process and the delicious results!
