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
  • field mushrooms
  • puff pastry
  • Guinness

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

  • anya_sf on March 18, 2021

    I don't own this book, so followed online recipes (several can be found) plus JO's video. Note that the recipe linked here has a few errors vs. JO's video (which I assume matches the book): 1 kg beef, not 1 lb; water instead of beef stock (and not very much); no peas; 2 Tbsp flour; baking temp 375 F. I did use 8 oz cremini mushrooms. In a pyrex baking dish, the pastry took 55 minutes to brown and the bottom got soggy, but the sides and top were nice and crisp. The stew tasted fantastic and I'd buy Guinness just to make this again, next time maybe just as a stew over mash, with peas stirred in.

  • 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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