Best 2 Jamie Olivers Steak Guinness And Cheese Pie Recipes

Indulge in the rich flavors of a classic Irish dish with Jamie Oliver's Steak Guinness and Cheese Pie. This hearty and comforting pie features tender chunks of steak slowly braised in Guinness stout, enveloped in a creamy cheese sauce, and encased in a flaky puff pastry crust. The Guinness adds a distinct depth of flavor to the beef, while the cheese sauce provides a velvety richness that complements the meat perfectly. Served piping hot, this pie is sure to warm your soul on a chilly evening.

Accompanying this main course recipe are two delightful accompaniments: a vibrant watercress salad and a creamy horseradish sauce. The watercress salad offers a refreshing contrast to the richness of the pie, with its peppery leaves and tangy dressing. The horseradish sauce, on the other hand, adds a zesty kick to each bite, balancing the flavors of the pie beautifully.

Together, these recipes create a memorable dining experience that showcases the best of Irish cuisine. Whether you're celebrating a special occasion or simply seeking a comforting meal, Jamie Oliver's Steak Guinness and Cheese Pie, paired with the watercress salad and horseradish sauce, is sure to satisfy your cravings.

Here are our top 2 tried and tested recipes!

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steak and Guinness Pie - Jamie Oliver image

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. :)

Provided by LifeIsGood

Categories Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

Steps:

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.

JAMIE OLIVER'S STEAK, GUINNESS AND CHEESE PIE

JAMIE OLIVER'S STEAK, GUINNESS AND CHEESE PIE image

Categories Beef Bake Dinner

Yield 4-6 People

Number Of Ingredients 15

Ingredients

Beef brisket (1 inch pieces)
Store bought puff pastry
3 onions sliced
Sprig of rosemary
3 cloves of garlic; minced
1 tbsp butter
2 sticks celery - finely sliced
2 carrot sticks - peeled and sliced
Field mushrooms (portabella); as many as you like; sliced
1 can Guinness
1 heaping tbsp flour
Beef stock
2 handfuls of shredded white cheddar cheese
1 egg, beaten with a fork
1 package frozen peas

Steps:

1. sauté onions on the stove top with a little olive oil, salt and pepper until slightly browned in a deep pot. 2. stir in a sprig of rosemary. 3. add in the 3 cloves of minced garlic. 4. add 1 tbsp butter. 5. add celery and carrots. 6. add mushrooms. 7. add beef. 8. add a pinch of pepper and salt. 9. add 1 can Guinness. 10. stir in 1 heaping tbsp flour. 11. pour in beef stock to top off stew; liquid should not cover beef. 12. cook at 350 degrees for 2 hours in oven safe pot or bowl. 13. pull stew filling out of oven and stir in 1 handful of shredded white cheddar cheese. 14. roll out puff pastry to about 3mm if needed; some puff pastries already come rolled out, you just need to unfold them from the package. 15. line the bottom of a oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. 16. pour in the stew filling. 17. sprinkle the other handful of shredded cheddar cheese on top of stew filling. 18. brush the outer edge of the puff pastry with the beaten egg (this will act like glue when you put the top on). 19. cover with another piece of puff pastry that has been lightly scored with a knife; in watching the show, I am pretty sure you are not supposed to cut all the way through the pastry. You should still be able to pick up the section of pastry without it coming apart. 20. press around the edges so the top puff pastry is sealed to the bottom puff pastry. 21. fold in excess puff pastry that is draping over the bowl/pan so it has a crinkled look on the top. 22. brush top with beaten egg. 23. put pie in the oven at 350 degrees for 40 minutes or until bubbly and golden. 24. towards the end of the cook time for the pie, cook a package of frozen peas according to package directions. 25. once pie is finished cooking, pull out of the oven; spoon peas over top of each pie serving.

Tips:

Use high-quality ingredients for the best flavor. Look for well-marbled steak, a rich and flavorful Guinness stout, and a sharp cheddar cheese.
Don't overcook the steak. Cook it to your desired doneness, but be careful not to overcook it, or it will become tough and chewy.
Use a good quality puff pastry. This will help to create a light and flaky crust.
Don't be afraid to experiment with different types of cheese. You could try using a combination of different cheeses, or even a different type of cheese altogether, such as blue cheese or brie.
Serve the pie hot out of the oven. This is when it will be at its best.

Conclusion:

Jamie Oliver's Steak Guinness and Cheese Pie is a delicious and hearty dish that is perfect for a cold winter night. With its tender steak, rich Guinness gravy, and creamy cheese filling, this pie is sure to be a hit with your family and friends. So next time you're looking for a special meal to make, give this recipe a try.