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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 375°F (190°C). Transfer the rich meat mixture to a 9-inch (23-centimeter) pie dish, spreading it evenly.
- 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.
- 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