Quick & Perfect Jamie Oliver Steak and Mushroom Pie Recipe

Warm, hearty steak and mushroom pie signals ultimate comfort food for hungry souls craving robust flavors.

Rich meaty fillings nestled beneath golden pastry promise a culinary adventure that transforms ordinary dinners into memorable experiences.

British cuisine reaches new heights with this classic dish combining tender chunks of beef and earthy mushrooms.

Slow-cooked ingredients meld together, creating a symphony of taste that whispers generations of home cooking traditions.

Fragrant herbs and carefully selected seasonings elevate this pie from simple meal to gastronomic delight.

Rustic yet refined, this recipe bridges nostalgic memories with contemporary cooking techniques that delight both amateur and experienced chefs.

Crisp, buttery pastry promises a satisfying crunch that complements the luscious, savory filling within: prepare to indulge in pure deliciousness.

Why Jamie Oliver’s Steak & Mushroom Pie Is Weekend-Worthy

• Savor Hearty Flavor Explosion: This pie bursts with rich, deep meat flavors from perfectly browned steak and smoky lardons, creating a mouthwatering combination that warms you from the inside out.
• Master Easy Comfort Cooking: With simple steps and minimal ingredients, even beginner cooks can create a restaurant-quality pie that looks impressive and tastes incredible without complicated techniques.
• Enjoy Texture Perfection: The dish delivers an amazing contrast between tender, slow-cooked meat, silky mushrooms, and crispy golden pastry that provides a satisfying crunch in every single bite.
• Transform Ordinary Ingredients: Jamie Oliver's recipe magically turns basic ingredients like steak, mushrooms, and shortcrust pastry into a stunning meal that feels luxurious and special without requiring expensive components.

All the Essentials for Steak & Mushroom Pie

• Steak: Rich, tender beef cut perfect for hearty pies, choose a well-marbled cut for extra flavor.
• Lardons: Salty, smoky bacon pieces that add depth and richness to the meat mixture.

• Mushrooms: Earthy and meaty ingredient that provides wonderful texture and umami flavor.
• Onions: Sweet and savory base that helps build the pie's foundational flavor profile.

• Flour: Helps thicken the pie filling and create a rich, smooth sauce.
• Stock: Provides liquid and additional depth of flavor to the pie's filling.
• Oil: Used for initial browning and preventing ingredients from sticking to the pan.
• Egg: Serves as a glaze to create a golden, shiny pastry surface.
• Shortcrust Pastry: Buttery, flaky covering that encases the delicious meat mixture.

Cooking a Perfect Steak & Mushroom Pie

Step 1: Sear The Steak

Heat oil in a large pan. Brown the steak and lardons until they develop a rich, caramel-colored crust. Remove and set aside on a plate.

Step 2: Develop The Flavor Base

• Mushrooms
• Onions

For 10 minutes until they release their natural juices and become golden. Return the meat to the pan. Sprinkle of flour and stir to coat. Gradually pour in the stock, stirring constantly. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes, allowing the sauce to thicken and flavors to meld.

Step 3: Prepare The Oven

Preheat the oven to 375°F (190°C). Transfer the meat mixture to a pie dish. Brush the dish’s edges with beaten egg to help the pastry stick.

Step 4: Create The Pastry Topping

Carefully lay the shortcrust pastry over the meat filling. Crimp and press the edges to create a tight seal. Brush the entire top with egg wash and cut a small vent in the center to allow steam to escape.

Step 5: Bake To Golden Perfection

Place the pie in the preheated oven. Bake for 20-25 minutes until the pastry turns a beautiful golden brown and looks crispy around the edges.

Hints for a Flaky, Savory Pie

• Preserve Flavor Depth: Refrigerate filling overnight to allow ingredients to meld and intensify taste profiles.
• Create Crisp Layers: Brush pastry edges with cold water before sealing to ensure perfect, tight crimping and prevent leaks.
• Maximize Meat Tenderness: Select tough meat cuts like chuck that transform into succulent, melt-in-your-mouth textures during slow cooking.
• Elevate Mushroom Complexity: Combine wild porcini, chestnut, and button mushrooms for rich, multilayered earthy undertones.
• Achieve Golden Perfection: Use egg wash mixed with a splash of milk to create a glossy, professional-looking pastry surface that browns evenly.

Safekeeping Jamie Oliver’s Pie

• Freeze whole pie or individual slices in freezer-safe containers for long-term preservation up to 2 months. Wrap tightly with freezer-proof plastic wrap and aluminum foil to prevent freezer burn and maintain optimal taste. Thaw overnight in the refrigerator before reheating to ensure the pastry remains flaky and delicious.
• Refrigerate leftovers within two hours of cooking in sealed airtight containers. Consume refrigerated pie within 3-4 days for best quality and food safety. Store at consistent temperatures below 40°F to prevent bacterial growth and maintain freshness.
• Reheat individual slices in preheated oven at 350°F for 10-15 minutes to restore crispy pastry texture. Skip microwave reheating to avoid soggy crust and preserve the pie's original delightful crunch.

Spin-Offs on Steak & Mushroom Filling

• Hearty Beef Burgundy Pie: Swap standard stock for rich red wine, add pearl onions, and include bacon for a classic French-inspired version with deeper flavor complexity.
• Lamb and Rosemary Rustic Pie: Replace steak with tender lamb chunks, incorporate fresh rosemary sprigs, and use thyme-infused stock to create a Mediterranean-style pie with robust herbal notes.
• Vegetarian Wild Mushroom Pie: Substitute steak with mixed wild mushrooms like porcini, shiitake, and oyster mushrooms, use vegetable stock, and add chestnuts for extra texture and earthy undertones.
• Spicy Pepper Steak Pie: Introduce diced jalapeños, use smoked paprika, and mix in chipotle peppers to create a zesty Mexican-inspired pie with a bold, fiery kick.

Concluding Jamie Oliver’s Steak & Mushroom Pie

Savory aromas waft from this classic British comfort dish, promising a delightful culinary journey through hearty flavors.

Jamie Oliver’s Steak and Mushroom Pie embodies rustic elegance with its rich, tender meat and earthy mushroom filling.

Crisp pastry embraces a luscious interior, creating a perfect balance of textures that whispers home-cooked warmth.

Meat lovers will discover pure satisfaction in each perfectly seasoned bite.

Home kitchens can easily recreate this masterpiece with simple ingredients and straightforward techniques.

Gather friends, slice into this golden marvel, and watch their faces light up with pure gastronomic pleasure.

Share this recipe, comment below with your pie-making adventures, and spread the deliciousness across your social networks!

Jamie Oliver Steak And Mushroom Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Rich Jamie Oliver steak and mushroom pie delivers hearty British comfort straight from rustic kitchen traditions. Tender beef, savory mushrooms, and flaky pastry create a soul-warming meal you’ll crave on chilly evenings.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 415 grams (14.6 ounces) steak, cut into small pieces
• 180 grams (6.3 ounces) smoked lardons

Vegetables and Aromatics:

• 180 grams (6.3 ounces) sliced white mushrooms
• 2 diced mild onions

Pastry and Binding Ingredients:

• 375 grams (13.2 ounces) ready-rolled shortcrust pastry
• 2 tablespoons olive oil
• 2 tablespoons plain flour
• 250 milliliters (8.4 fluid ounces) beef stock (from a cube)
• 1 beaten egg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large skillet over medium-high heat and add 1 tablespoon (15 milliliters) of vegetable oil. Sear the steak and lardons until they develop a rich, caramelized exterior, creating deep flavor layers. Remove the meat and set aside on a clean plate.
2. Using the same skillet with residual meat juices, sauté the sliced mushrooms and diced onions for 8-10 minutes, allowing them to release moisture and develop a golden-brown color. Return the cooked steak and lardons to the pan.
3. Sprinkle flour over the meat and vegetables, stirring thoroughly to coat and create a light roux. Gradually pour in the beef stock, stirring continuously to prevent lumps and ensure a smooth, velvety sauce.
4. Reduce heat to low and let the mixture simmer gently for 1 hour and 20 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking and ensure even cooking.
5. Preheat the oven to 375°F (190°C). Transfer the rich meat mixture to a 9-inch (23-centimeter) pie dish, spreading it evenly.
6. Carefully drape the shortcrust pastry over the filling, trimming excess edges and crimping to create a tight seal. Brush the pastry surface with beaten egg and create a small vent in the center to allow steam to escape.
7. Bake the pie for 22-27 minutes, or until the pastry turns a beautiful golden-brown and appears crisp and flaky. Allow the pie to rest for 10 minutes before serving to let the filling set.

Notes

• Slow cooking breaks down tough muscle fibers, transforming steak into incredibly tender, flavor-packed meat.
• Mushrooms soak up every drop of savory pan juices, creating an intense umami experience throughout the pie.
• Lardons contribute a smoky, salty punch that elevates the beef’s natural richness and complexity.
• Shortcrust pastry delivers a perfectly golden, crispy exterior that beautifully encases the hearty filling.
• Strategically placed pastry hole prevents sogginess while allowing steam to escape, maintaining the perfect texture.
• Egg wash ensures a stunning bronzed finish and helps seal the pie’s delicate edges for a professional presentation.

• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 677 kcal
• Sugar: 1 g
• Sodium: 811 mg
• Fat: 46 g
• Saturated Fat: 15 g
• Unsaturated Fat: 31 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 107 mg