Steak And Potato Pie Recipe By Jamie Oliver

May 03, 2023 Post a Comment

Description

This hearty steak and potato pie recipe by Jamie Oliver is the perfect comfort food for a cold winter night. With its golden, flaky crust and succulent beef filling, this pie will warm your soul and satisfy your hunger. The recipe is easy to follow and doesn't require any fancy ingredients or complicated techniques, making it a great option for novice cooks.

Prep Time

The preparation time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

For the filling:

2 lbs. beef chuck roast, cut into bite-sized pieces
2 tbsp. olive oil
2 onions, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups beef stock
1/2 cup red wine
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
1 tsp. dried thyme
1 tsp. dried rosemary
1 bay leaf
Salt and pepper, to taste

For the pastry:

2 cups all-purpose flour
1 tsp. salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup cold water
1 egg, beaten

Equipment

Large Dutch oven or heavy-bottomed pot
Rolling pin
9-inch pie dish
Basting brush

Method

1. Preheat your oven to 350°F. 2. Season the beef with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. 3. Add the onions and garlic to the pot and cook until softened, about 3 minutes. 4. Add the carrots and celery to the pot and cook for another 5 minutes. 5. Pour in the beef stock and red wine, scraping the bottom of the pot to release any browned bits. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. 6. Bring the mixture to a simmer, then cover and transfer the pot to the oven. Bake for 1 1/2 to 2 hours, or until the beef is tender and the sauce has thickened. 7. While the beef is cooking, make the pastry. In a large bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. 8. Gradually add the cold water to the flour mixture, stirring until the dough comes together. 9. Turn the dough out onto a floured surface and knead it briefly until it comes together. Roll the dough out into a circle large enough to cover the pie dish. 10. Once the beef is done, remove the pot from the oven and discard the bay leaf. Pour the beef mixture into a 9-inch pie dish. 11. Place the pastry on top of the beef mixture and trim the excess dough from the edges of the dish. Brush the pastry with the beaten egg. 12. Bake the pie for 30 minutes, or until the pastry is golden brown.

Notes

This recipe can be made ahead of time and stored in the refrigerator or freezer. Simply reheat in the oven before serving.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:

Calories: 564
Carbohydrates: 47g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 124mg
Sodium: 1058mg
Potassium: 1058mg
Fiber: 3g
Sugar: 5g
Vitamin A: 73%
Vitamin C: 11%
Calcium: 5%
Iron: 29%

Recipe Tips

For a shortcut, you can use store-bought puff pastry instead of making your own.
If you don't have red wine on hand, you can substitute beef broth instead.
If the pastry is browning too quickly, cover the pie with foil to prevent burning.
This pie pairs well with mashed potatoes and green beans.

Enjoy your delicious and comforting steak and potato pie by Jamie Oliver!