Kate & Wills's wedding pie, beef & beer filling, unbelievable pastry from Jamie's Great Britain: Over 130 Reasons to Love Our Food by Jamie Oliver

  • bay leaves
  • rosemary
  • English mustard
  • red onions
  • thyme
  • tomato purée
  • Worcestershire sauce
  • pearl barley
  • plain flour
  • cheddar cheese
  • stout
  • store-cupboard ingredients
  • stock of your choice
  • beef shin on the bone
  • ground suet

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

  • lils74 on September 23, 2017

    I've made this recipe several times and it's always been delicious, a real crowd pleaser. There are a lot of ingredients, some of which I wouldn't have thought to include, but I love the richness and the way the flavours blend, particularly the tomato puree, stout, mustard and cheese, which while didn't taste individually blended to make a great combo. The only thing I didn't include was the pearl barley and suet, as I didn't have them available. I like the pie crust being just on top, no worries about it getting soggy. It is a bit of effort to put the filling together, but worth it in my opinion for when you want something special. A very satisfying British pie.

  • eeeve on September 06, 2015

    This makes a fantastic stew: deeply flavoursome, albeit very rich (= calorific). First time I made it, I thought it was a bit too mustardy, therefore now I only use 1 tsp, and it also doesn't need all that cheddar - the sauce tasted great and was very creamy already before adding it. I love the pearl barley, but have also substituted it with cooked beans, which was quite nice. Also great results with (thrifty) cuts of stewing beef. Haven't made the pastry from this recipe, though, have always used my standard shortcrust pastry one instead.

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