Jamaican Steak Pie – by Brian

I wanted to make a traditional Steak and Ale Pie, (as I felt it was a good time to visit my original English roots), but when I went to the fridge I only had Jamaican Red Stripe beer! So, I decided to combine and then adapt a couple of recipes to check out the flavours.

I combined a recipe from ChefMeow for Jerk Beef Tenderloin with a recipe from Wychwood Brewery for Steak and Ale Pie and here is the end result.


  • 1 and 1/2lb (800g) braising steak, cut into bite sized pieces
  • 1 bottle Jamaican Red Stripe beer (375 ml)
  • 1 large onion, chopped
  • 3 tablespoons plain flour
  • 2 heaped teaspoons Dijon mustard
  • 2 pastry pie crusts (frozen)
  • 1 egg, beaten with a little water

Marinade for beef:

  • 1/4 cup olive oil (I used extra virgin)
  • 3 tablespoons Jamaican jerk seasoning (available at most good food shops)
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic (minced)


  • Whisk marinade ingredients together in a bowl.
  • Place steak in large sealable plastic bag, pour in marinade and turn the bag a few times to evenly coat the beef. Place in fridge overnight (or for about 8 hours).
  • In a large saute pan heat some olive oil and when hot add onions and saute until soft (about 5 minutes).
  • Add the meat and cook to seal.
  • When meat is brown, add flour and stir into meat juices.
  • Continue to cook out flour, adding the beer gradually to prevent sticking to pan until all beer is added. If needed add a little beef stock to keep the gravy at the desired level (I didn’t need to but it is a personal taste thing).
  • Add mustard and stir in. When boiling reduce heat, cover the pan and simmer very gently for about 1 1/2 hours.
  • Preheat the oven to 190C/170C fan forced/375F.
  • Grease a 20cm/8 inch pie dish and use the first pastry shell to make the pie base.
  • Season the meat mix to taste and add to the pie.
  • Brush the edges of the base with the egg mix and then place the other pie shell on top to act as a lid.
  • Roll and crimp edges and brush the top of the pie with the rest of the egg mix.
  • Bake the pie until the crust is golden brown, (about 30 minutes depending on your oven).
  • Let the cooked pie stand for about 10 minutes, then enjoy with your favorite veggies.
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