Some interesting variations in Jamie Oliver’s recipe, including adding cheddar cheese.
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Stephen: The recipe’s in his “Jamie at Home” book which is pretty good.
I didn’t follow his recipe very closely. I just got some tips like adding the cheese. So here is my/Jamie’s combined steak and ale pie recipe in brief:
The choice of beef cut is very important. You need a cheap cut that can survive for 2+ hours in the oven, so use something like shin/brisket/chuck steak.
The precise amounts don’t matter very much. I had less than a kilo of meat so I increased the mushrooms to compensate.
* Chop the beef into bite-sized chunks, and brown off in olive oil, then remove the beef onto a plate.
* Chop up a mix of red and white onions and fry gently in the fat/juice from the beef.
* Jamie also adds garlic, carrots, celery and mushrooms. I think I only added garlic, carrots and mushrooms.
* Once the onions, garlic etc. are soft, add back the beef (plus any juices).
* Add a whole bottle of ale or Guinness. (Jamie says it must be Guinness, but I used a dark English ale). If the beer doesn’t cover the meat and veg you may need to add a little extra water, but don’t make it too watery. It’s better for it to be thicker.
* Add a couple of tablespoons of flour.
* Add rosemary and other strong herbs from the garden (in a bundle tied up with string so you can pull it out at the end).
* Bring to the boil.
* Cover the pan and place in the oven at 190C for two and a half hours. Stir every hour.
* Let it cool down, remove the herb bundle, and stir in about 100g of grated cheddar cheese for each kilo of meat.
After it has cooked, take puff pastry (from the supermarket, but make sure it’s the “all butter” type) and roll that out. Jamie suggests putting pastry along the sides and bottom of the pie dish as well as over the top, and that’s what I did above, but it’s tricky to make the pastry on the bottom cook before it goes soggy.
* Place the meat in the pie dish, another 100g of cheddar cheese on top, then pastry on that.
* Brush with egg.
* Place back in the oven _directly on the bottom_ (to make sure the pastry base cooks) for up to 45 minutes. Keep an eye on it so it doesn’t burn.
October 28th, 2008 at 3:55 am
could you please send it to me????????????
October 28th, 2008 at 9:26 am
The meat was great,it’s different from Sainsbury’s one?!
October 28th, 2008 at 10:15 am
Hiroko:
N-sama doesn’t want to take it to work today?!
watari:
Don’t even compare this meat to Sainsbury’s rubbish meat …
November 10th, 2008 at 1:02 pm
Please could you email me the recipe, I can’t seem to find it anywhere?
Much appreciated :)
November 10th, 2008 at 1:25 pm
Stephen: The recipe’s in his “Jamie at Home” book which is pretty good.
I didn’t follow his recipe very closely. I just got some tips like adding the cheese. So here is my/Jamie’s combined steak and ale pie recipe in brief:
The choice of beef cut is very important. You need a cheap cut that can survive for 2+ hours in the oven, so use something like shin/brisket/chuck steak.
The precise amounts don’t matter very much. I had less than a kilo of meat so I increased the mushrooms to compensate.
* Chop the beef into bite-sized chunks, and brown off in olive oil, then remove the beef onto a plate.
* Chop up a mix of red and white onions and fry gently in the fat/juice from the beef.
* Jamie also adds garlic, carrots, celery and mushrooms. I think I only added garlic, carrots and mushrooms.
* Once the onions, garlic etc. are soft, add back the beef (plus any juices).
* Add a whole bottle of ale or Guinness. (Jamie says it must be Guinness, but I used a dark English ale). If the beer doesn’t cover the meat and veg you may need to add a little extra water, but don’t make it too watery. It’s better for it to be thicker.
* Add a couple of tablespoons of flour.
* Add rosemary and other strong herbs from the garden (in a bundle tied up with string so you can pull it out at the end).
* Bring to the boil.
* Cover the pan and place in the oven at 190C for two and a half hours. Stir every hour.
* Let it cool down, remove the herb bundle, and stir in about 100g of grated cheddar cheese for each kilo of meat.
After it has cooked, take puff pastry (from the supermarket, but make sure it’s the “all butter” type) and roll that out. Jamie suggests putting pastry along the sides and bottom of the pie dish as well as over the top, and that’s what I did above, but it’s tricky to make the pastry on the bottom cook before it goes soggy.
* Place the meat in the pie dish, another 100g of cheddar cheese on top, then pastry on that.
* Brush with egg.
* Place back in the oven _directly on the bottom_ (to make sure the pastry base cooks) for up to 45 minutes. Keep an eye on it so it doesn’t burn.
Serve with peas.