Steak and Guinness Pie - Jamie Oliver

"A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Mary K. photo by Mary K.
photo by Chris B. photo by Chris B.
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
3hrs 30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
  • Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
  • Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
  • To make pies:

  • Preheat your oven to 375 degrees F.
  • Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
  • Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
  • Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

Questions & Replies

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  1. jmcgoverns
    Can I make this a day ahead, without the pastery?Then add the pastery the next day and bake it. If so, how long would it need to be in the oven, since it will be cold. Thank you.
     
  2. Tobey W.
    May I know how many grams are there per serving ?
     
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Reviews

  1. SharonChen
    This pie absolutely made my day! Very hearty and delicious! I didn't find puff pastry in the local grocery stores, so I picked up a Pillsbury Crescent sheet. It worked perfectly fine. Instead of cooking the ingredients in Guinness, I dissolved one cube of beef bouillon in 2 cups of hot water. Didn't have fresh herbs on hand, so I used dried rosemary. The flavor was still excellent. Will definitely be making this again. Next time, I will try with Guinness. Thank you so much for posting this amazing recipe!
     
  2. MarraMamba
    This was so so good. I loved the flavors, it was even worth using the oven in the heat. I made an individual portion and have one to freeze as well. Since i was making small portion I decided to use sirloin instead of stewing beef, just ensured tenderness.
     
  3. cyberpony
    This is a full-on winner. Delicious, hearty, full-bodied like a steak and guiness pie should be.
     
  4. 7Seven
    Lovely hearty stew. I did find the Guinness taste was a little overpowering so I added half cup of beef broth after the first hour of simmering. More changes that I made were adding 4 smashed cloves of garlic and I used dried herbs as I have none fresh. I will certainly be making this again, thank you! :-)
     
  5. April S.
    Wow! So tasty! I put thisv delicious recipe in little pie shells to try recreating mini pies i have had from a butcher shop. It's so good. And smells amazing while it is cooking. I substituted the Guinness for a local stout, Hoyne Dark matter. This was the best stew i have ever made.
     
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Tweaks

  1. ShortieNJ
    so yummy. i made this with a pie crust instead of puff pastry, since that's what i had. i'll definitely be making this again. thanks
     
  2. MarraMamba
    This was so so good. I loved the flavors, it was even worth using the oven in the heat. I made an individual portion and have one to freeze as well. Since i was making small portion I decided to use sirloin instead of stewing beef, just ensured tenderness.
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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