Have you guys seen Jamie Oliver's new show, Jamie at Home? It's pretty fantastic. I have to say it's so so nice to have him back, just cooking. I mean I enjoyed some of his other shows like the one where he's training the angry teenagers to work in a restaurant kitchen or the one depicting his fruitless quest to get little school kids to eat anything besides chicken nuggets, but it's when he's preparing food that I find him the most entertaining. In case you can't tell, I LOVE me some Jamie Oliver. In fact, it's Jamie Oliver that got me into cooking in the first place. On a trip home for Thanksgiving or Christmas or something my mom had Food Network on and raved about this "darling young English boy." At that point I had never really watched Food Network and all I knew of it was it was the home to that annoying hunchback who always shouted BAM! So my mom and I watched a couple episodes of the Naked Chef. From then on, I was hooked. Jamie made cooking seem so fun. He'd jump on his scooter and peel off to the market to pick up some fillets of beef or some veggies. He'd chop chop chop and throw things in pots from across the kitchen (which was fantastic). He'd use all sorts of British slang that I didn't understand. (What does he mean by "pukka"?) He was such a far cry from the PBS cooking shows my mom watched every Saturday - boring, dry shows like The Victory Garden or The Frugal Gourmet. As soon as I got back to LA I told Annie about this crazy bloke and she too became addicted. We rushed out and bought his cookbooks and delved in fearlessly. It was so exciting and he was really instrumental in changing the way I looked at cooking.
So anyway, I was more than a little excited when I read about his return to Food Network. This time instead of his hip, urban kitchen with the huge arched window and the spiral staircase, Jamie cooks at a rustic country estate with a lush garden, an outdoor brick oven and a kitchen full shelves stacked mismatched bowls and plates. The energy is a little less hyper but it's still unmistakably very Jamie. Each episode is dedicated to a certain ingredient and features several recipes utilizing it. So far he's done a show on squashes and pumpkins, peppers (in which he made an incredible looking goulash, which you might be seeing soon), and pastry, which this recipe is from. The recipe for some reason was not on the Food Network website nor was it on Jamie's personal website. Thankfully in some random Jamie related forum, someone had re-watched the episode and typed up the list of ingredients and instructions. This is my take on that recipe. Thanks Jamie and welcome back. You were missed.
INGREDIENTS
(for the stew)
2 to 2 1/2 pounds chuck roast or beef brisket, trimmed of excess fat and cut into large cubes
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
3 smallish red onions, sliced
3 stalks of celery, sliced
3 carrots, sliced
8 ounces of mushrooms (something like baby bella but not button), sliced
1/4 cup all-purpose flour
1 pint of Guinness
1 cup or so of beef stock (or you could use water)
1 dried bay leaf
(for the pies)
1 cup English cheddar, shredded
1 box frozen puff pastry sheets, thawed
all-purpose flour
1 egg, lightly beaten
(to serve)
boiled peas tossed with a little butter
METHOD
Preheat the oven to 350 degrees F.
Heat a large dutch oven over medium-high heat for 2 minutes. Pour in enough olive oil to lightly coat the bottom. Season the beef cubes generously with salt and pepper and once the oil is shimmery, add the beef to the pot being careful not to over crowd. Brown the meat well on all sides and then remove to a plate while you continue browning the rest of the meat. Set the plate of browned meat aside while you continue with the vegetables.
Reduce the heat to medium. Into the same pot, add a little more oil and the butter. Once the butter has melted, toss in the red onions, thyme, rosemary and season with 1 teaspoon of salt and a few grindings of balck pepper. Stir to combine and then cook for about 5 minutes until the onions have softened. As the salt draws out the moisture in the onions, scrape up the brown bits that was left in the bottom of the pot from the meat.
Add in the chopped garlic and cook for another minute. Then add in the celery and carrots and cook for about 5 minutes, until the celery has softened.
Return the meat to the pot along with any juices that have accumulated on the plate. Stir in the sliced mushrooms and then sprinkle over the flour, stirring to coat everything. Cook for 2 minutes or so, to remove the raw flour taste, stirring frequently so the flour doesn't burn to the bottom of the pot.
Pour in the Guinness and enough beef broth so that the meat and vegetables are almost but not quite covered. Tuck in the bay leaf and bring to a gentle boil.
Cover and then place in the oven for 2 hours.
Dust your work surface with some flour. Take one of the puff pastry sheets and slice in half but don't bother to unfold it. Scatter the pastry with a bit more flour and roll out to form a large square, big enough to cover the bottom and sides of your oven proof bowl or baking dish, with a little draping over the edge. Line your bowl or baking dish with the puff pastry. Sprinkle a little of the shredded cheddar cheese into the bottom of the bowl and then spoon in enough of the stew to fill the bowl up to the top. Scatter over more of the cheddar cheese.
For the top of the pie, take the second puff pastry sheet, slice it in half (again, don't unfold the pastry) and roll out into a large square, but not as big as the first one. It only needs to be as big around as your baking dish or bowl, plus about 1 inch on each side. With a small sharp knife, score the pastry with straight lines about 1/2 inch apart in a grid pattern.
Crack the egg into a small bowl and beat with a fork. Brush the edges of the pastry lining the bowl with the egg. Place the scored pastry dough on top, 1/4 turn from the dough lining the bowl. You don't want the points of the two squares of dough to be aligned. Press the edges of the dough together and then roll and crimp the edges together to form a crust around the edge of the pie. Paint the top and crust with more of the egg and then grind over a little black pepper.
Place the the pies on a small baking sheet and slide into the oven. Bake for 30 to 40 minutes (mine took 35), until puffed and golden. Remove the pies from the oven and let sit for 10 minutes.
Slice, scoop into shallow bowls and serve with boiled peas.
Perfect for cold and/or rainy weather, this dish transported me back to my first meal ever in London, at a divey little pub in Belsize Park. Of course I think this one probably tastes better. There are so many layers of flavor going on. The beef has incredible depth thanks to the browning and the braising in Guinness. The red onions and carrots add a subtle hint of sweetness while the rosemary, thyme and mushrooms contrast that with an earthy woodsiness. The cheddar, creamy and sharp, melts into the sauce, thickening it, adding to the richness. Then there is the puff pastry. Flaky and light, yet so buttery and rich, the texture and flavor works really well with the velvety, hearty meat and vegetables.
I know I call these "individual" pies, but once I started making them they seemed a big big for one person. In fact each pie very comfortably serves two people. If you'd rather not make the individual pies you could very easily just make one big one. I happen to find the smaller pies more fun. Of course you could just make the beef and Guinness stew and forget about the pie portion, but it's totally worth the effort.
Serves 6
Oh my word! Those are gorgeous.
Posted by: Jennie | January 22, 2008 at 01:24 PM
Aha! The recipe for these bad boys is in the Jamie at Home cookbook, in the pastry/winter section. It is definitely worth a read. I have actually just discovered him and he is imminently cookable, and most of the recipes are easy to convert to vegan too, which is a plus! Anyway you should pick up the book, it's good, even if just for the calzone and tomato sauce recipe, which I think you would love.
Wow, that was rambly! Sorry about that! I tend to get excited about food. :)
Posted by: Jennis | January 23, 2008 at 12:00 AM
I watch practically all kinds of cooking shows, even those which I hv no understanding of the language! I am a hopeless addict when it comes to cooking shows. But J. Oliver's shows are the ones that I watch with serious intention of re-creating the dishes and I am happy to say that they always turn out FANTASTIC. He knows food, he understands ingredients and he knows the combo that mks the dish/taste so so WICKED!!! I hv read (yes, read like a novel!) all his books and watched most of his shows and cooked quite a few of his recipes over the years. And I will continue to do so. I think the best show is the new one, Jamie at Home. But I miss his little girls...they sometimes mk an appearance in his previous shows but I hv not seen them anywhere yet in this new show! Aren't they the most gorgeous bambinas? OK, enough fm me......yes, food lovers, united we stand!
Posted by: VB | January 23, 2008 at 02:45 AM
Now THAT is what I call a real pie! I haven't managed to catch any of Jamie's latest series yet - I'm obviously missing out, big time....
Posted by: aforkfulofspaghetti | January 23, 2008 at 03:14 AM
looks absolutely yummy..
Posted by: riya | January 23, 2008 at 03:39 AM
I had missed Jamie Oliver too! He is just precious. I saw this episode and also thought this looked really good, although I'd definitely want my peas MUSHY! I have no doubt yours is better than anything I've ever eaten in England.
Posted by: Maggie | January 23, 2008 at 05:37 AM
Oh, I keep meaning to try and catch the new show! I see I'm missing out on some amazing food. I too, love him and his simple approach to food.
These look fantastic--perfect for a cold, snowy New England Sunday afternoon. Definitely going on my to do list!
Posted by: elle | January 23, 2008 at 07:31 AM
Oh, I keep meaning to try and catch the new show! I see I'm missing out on some amazing food. I too, love him and his simple approach to food.
These look fantastic--perfect for a cold, snowy New England Sunday afternoon. Definitely going on my to do list!
Posted by: elle | January 23, 2008 at 07:32 AM
Oh, I keep meaning to try and catch the new show! I see I'm missing out on some amazing food. I too, love him and his simple approach to food.
These look fantastic--perfect for a cold, snowy New England Sunday afternoon. Definitely going on my to do list!
Posted by: elle | January 23, 2008 at 07:34 AM
Oh my gosh - THE FRUGAL GOURMET! My brother and sister and I used to watch that show and giggle and make fun b/c it was SOOOO BORING! But we were still fascinated! How wonderful to have cooking shows that are both educational AND entertaining. I totally agree - Jamie Oliver is one of the best. I'd say he's second only to my beloved Nigella Lawson:) These pies look amazing. My hubby studied at Oxford and is quite familiar w/ pub food. He would love this!
Posted by: Miss Scarlett | January 23, 2008 at 08:20 AM
I just watched this episode this weekend and, like you, was frustrated that the recipe wasn't available. Turns out it's because it's in his newest book, Jamie at Home (not out in the US yet). I found a couple similar recipes in the forum on Jamie's own website and made it Monday. Delicious food that is perfect for these cold Winter months.
Posted by: Cate O'Malley | January 23, 2008 at 09:59 AM
Ack! I have NO idea how my comment posted 3 times! *elle puts bag over her head and backs out of the room* ;) sorry!
Posted by: elle | January 23, 2008 at 01:18 PM
That pie looks so good the meat look nice and tender. I like the use of the cheese!
Posted by: Kevin | January 23, 2008 at 06:02 PM
Can you please tell me how much meat you used?
xo
Posted by: elena | January 24, 2008 at 12:40 PM
those pies look so good! wish i could have one right now. perfect for chilly rainy day.
Posted by: susan | January 24, 2008 at 03:41 PM
I don't often eat beef but those pies looked scrumptious! Maybe I could work out a knock off with chicken and pale ale.
Glad to hear that Jamie is back. Food network hasn't been the same without him!
Posted by: Mimi | January 24, 2008 at 05:19 PM
This looks like a wonderful and hearty twist on a beef pot pie. And I love your step by step photos!
Posted by: Deborah Dowd | January 24, 2008 at 06:16 PM
Those pies look so rich and comforting, especially in this miserable rainy weather! Wowza.
Posted by: Clare K. | January 24, 2008 at 08:03 PM
Nice! I know what I'm making this weekend.
Posted by: Dr Zibbs | January 25, 2008 at 12:09 PM
Jamie Oliver rocks! His new cookbook is great. Hopefully his new show will make it to our TV line up. Can't wait to see it. Thanks for the great pictures!
Posted by: White On Rice Couple | January 28, 2008 at 05:11 PM
Made this last night-- super tasty and perfect for a cold night. Thanks for the recipe!
Posted by: Okimus | January 28, 2008 at 05:32 PM
I made these this weekend and they were fantastic - thanks for the recipe!
Did you find that the crust that was between the bowl and the stew was a tad on the soggy/uncooked side? I'm not sure if blind-baking it first would make it better or if I should just skip the bottom crust, or if there's something else I can do to make it better...
Posted by: Emily | January 29, 2008 at 04:53 PM
i love the naked chef too, i have to search tivo for his new show. that looks absolutely indulgent and delicious! every last element....!!
Posted by: ariaa | January 29, 2008 at 06:56 PM
Jamie's new show is seriously making me contemplate getting a DVR. I keep missing it... I do love him and his enthusiasm and intelligence and energy. So glad to have him back too.
Posted by: ann | February 01, 2008 at 05:35 AM
I've not been a huge Jamie Oliver fan in the past, but I think maybe I should give him a second look. These look absolutely delicious. And beautiful photos, too. Thanks for posting the recipe!
Posted by: Christian | February 03, 2008 at 05:01 PM