Steak, Guinness and cheese pie with a puff pastry lid from Jamie at Home: Cook Your Way to the Good Life (page 342) by Jamie Oliver

  • beef brisket
  • carrots
  • celery
  • rosemary
  • red onions
  • cheddar cheese
  • Guinness
  • field mushrooms
  • puff pastry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on January 30, 2021

    What a nice cold weather dinner! I only had 1.5 lbs of stewing beef on hand and so added some chopped parsnips with the aromatics & then later in the braise, some chunks of skin-on red potatoes. Once again, JO does NOT begin with a patient browning of the meat but I went ahead with his method and the result was a really delicious stew with super tender beef. I don't usually use puff pastry for a double crust but it certainly worked here. A very good aged cheddar went in & we were questioning whether we could really taste it or not. Lastly, I stirred in frozen peas & chopped roasted red peppers before proceeding with the pastry and the result was a pie that will definitely be repeated.

  • Breadcrumbs on March 18, 2012

    p.342 - I actually made this a year ago but forgot to post! Gosh this was good - really, really good! Oh, and the house smelled amazing! Now this isn’t a dish you can whip up after a day at work, nope not at all. JO has you braise it for a couple of hours so this dish needs time. I worked from home today just to accommodate this pie! I have to say I was skeptical when I read the meat wasn’t floured, I couldn’t imagine making a steak pie without doing this. That said, I thought I’d put our fate in JO’s hands and went w his idea. What emerges from the oven is a fabulously aromatic, rich and truly scrumptious bit of steak pie heaven. The flavours were well balanced and I was especially surprised by the deep, rich flavours in the sauce given that the only liquids added were Guinness and water. Hat’s off to JO and the Irish, this was a huge hit.

  • Lillibet on October 15, 2011

    Really rich and flavourful. The PERFECT pie!

  • melissabazley on April 22, 2011

    What a superb pie !! So delicious and tasty. If feeling lazy, just use packaged puff pastry. I also added more mushrooms (as I love them) A great winter dish...or anytime really !!

  • sarahcooks on April 18, 2011

    The best pie I've ever made! You can taste the beer but it is not at all overpowering, and the meat was meltingly tender. I used sirloin tip roast. I'll be making this again and again.

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