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Amazingly Tasty! Steak Mushroom Cheese Meat Pie Recipe - How To Make Steak Pie Recipe - Glen Cooks
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- Опубліковано 28 січ 2021
- Steak Mushroom And Cheese Meat Pie Recipe - 30 Day Dry Aged Steak Pie - How To Make Steak Pie Recipe Glen And Friends Cooking.
This steak meat and cheese pie features some 30 day dry aged strip loin as its base. The dry aged steak added a great base note earthy flavour to this meat pie recipe. Making meat pies is pretty easy, and beef pies are among my favourites. But this steak and cheese pie recipe is really amazing.
Ingredients:
500g beef, ground or chopped
Handful of mushrooms, chopped
1 medium onion, chopped
1 celery stalk, chopped
1 carrot, chopped
5 mL (1 tsp) thyme
5 mL (1 tsp) marjoram
Salt and pepper to taste
500 mL (2 cups) water or stock
30 mL (2 Tbsp) Marmite
30 mL (2 Tbsp) vinegar
15 mL (1 Tbsp) softened butter
15 mL (1 Tbsp) flour
200g grated cheddar
1 recipe of pie dough for a double crust pie
(try this easy Lard pie dough recipe: • How To Make And Roll L... )
(Try this easy all butter pie dough recipe: • How To Make Flaky All ... )
Beaten egg yolk to glaze the pies
Method:
In a large fry pan, over medium high heat; heat some oil and brown the chopped beef.
Add in the onion, celery, mushrooms and carrot.
Continue cooking until vegetables are softened, then season with salt, pepper, thyme, and marjoram.
Stir in the water (or broth, or combo), Marmite, and vinegar.
If using water, a bouillon cube or Knorr stockpot would be great.
Reduce temp, and cover.
Simmer for 20-30 minutes.
Roll out the dough and line 4 individual pie plates. (place in fridge until needed)
If the sauce for the filling needs to be thickened: use a beurre manié.
Make the beurre manié by mixing together equal parts softened butter and flour; then stirring into the sauce.
Let the filling cool to room temp before filling the pie cases.
Cover with a top crust, crimp to seal and brush with an egg wash.
Place in a preheated 450ºF oven and bake for about 45-60 minutes.
These pies are great to freeze and bake from frozen at a later date.
#LeGourmetTV #GlenAndFriendsCooking
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Thanks for watching Everyone! *What do you put in your meat pies?* Of course as always the recipe is in the description box.
I put in anything in my meat pie that Marco Pierre White recommens.
Just a standard beef stew, either with veg or without, i.e. stewed steak in gravy. Never added cheese to it though.
Vegan here. Mushrooms and Brown lentils.
If you have subtitles on it says "music" when put the beef in the pan.
My Memere makes this with creton/gorton as the inside filling, and we've always called it French Meat Pie.
As an Australasian, I am surprised you failed to mention the most important quality a good meat pie MUST HAVE!
It must be sturdy enough to hold with one hand and be eaten while driving stick shift. This is mandatory in the southern hemisphere.
Why didn't you just say kiwi lmao it's gotta be sturdy enough to hold and lukewarm enough from the pie warmer that it won't cause an accident when you get it on yourself
As a what? 😂
Just always remember to blow on the pie.
😂😂😂😂
I was surprised at first that you said this was made between Christmas and New Years, but then I remembered that Canadian Christmas is actually on the fifth thursday of February
Don't they traditionally celebrate it by decorating Bear's eggs and drinking poutine cocktails?
this actually happens once every 28 years :-)
It would have been between Dec. 26th 2020 and Jan 6th 2021. The lock-down started on the 26th.
@@writerpatrick a sense of humor is a terrible thing to lose
The week after that is Orthodox Canadian Christmas
OK, Glen's look when he mentioned "chili meat pie" was absolutely priceless!
12:36 "Hold it" Jules waiting in the wings :D
Instead of putting them in a pie tin or a bowl, we put the filling in the pastry, fold it over, and make hand pies, which also freeze really well.
Hand pie sounds like a very fancy way of saying pasty!
@@bulman07 Was just thinking the same haha
We call 'em "bakes".
13:38 i love how they both put their hands under the fork such a cute couple
"Chilli" meat pie sounds like high class frito pie
Hmm, cornbread crust.
Oh Sara, high class frito pie...LOL. Frito pie is just amazing.
When I saw the Knorr stockpot on the bench I was waiting for a Marco Pierre White reference. Thanks for not disappointing me Glen. Nice one.
Lol, i think it's sad i know exactly what you mean 😂
As an Australian who eats meat pies all year round, I approve of this recipe
Always makes me laugh when ever there’s a meat pie recipe you Australians seem to emerge from the rafters
As an American who now lives in Melbourne, I agree with you
Only thing this Aussie doesn’t approve of is the celery, ditch that and it sounds like a pretty damn good pie, Aussies would have it with Tomato sauce too though lol...
@@ryangraham6393 I mean your tomato sauce will probably have celery in it, think most ketchup does so really this is just moving it to another part of the meal
@@ryangraham6393 dude, it depends on the pie, nd the person making, I use plenty of celery n some of my pies and they taste great becauase of it, I use only garlic and onions in others and the taste great too. And yes I am an Aussie, I own a pieshop in Tokyo.
Will Julie tell me to add whatever I want and make it my own? Must stay tuned!
I love how you encourage flexibility in your recipes. Most chefs today make a recipe and then expect you to follow it like you don't have a kid who hates carrots. I love that you are literally like, use what you have.
"I'd usually make this with ground beef but I don't have that so here's some aged beef, use whatever you have in the bottom of your crisper."
I admire the way you cook good sir!!
Whenever Glen says "everything will be okay" I really feel it. It's like a wave of calm that hits me and relieves any anxiety from my very soul.
Simple, easy, tasty comfort food is the best in stressful times.
The look on Glens face when he realized the amazing possibility of a chili pie...priceless. suggest texas style chili
In the next two weeks glen’s going to be making a chili dish. I know people are passionate on chili so I can’t wait for the comments.
I agree, the look on his face and the pause at 5:10 just says it all :D
See now I have, "Don't fear the pie dough." in my brain to the tone of "Don't fear the Reaper." You evil evil human you. LOL.
Try a recipe for hot water crust. It’s the only pie dough that works for me.
A Chilli... wait for it... meat pie. Awesome pie Glen
I'd definitely be interested in your bean pie. I've just got my own kitchen for the first time so I'm in the market for some new recipes to try!
Our local favorite/'specialty' is Harrow's chicken pie. Been a staple of the Boston North Shore region for almost a century now.
when the idea of a chili meat pie hit your brain...yup, saw the lightbulb go off over your head...lol! priceless!...perhaps we will see a video of that one in the future. i would love to see that one!
@@samiam619 yeah, you can almost see the endorphins flooding his brain with euphoria! hahaha! and the envisioning of a new recipe in the works!
Ooooo...steak and Guinness pie......
I live in Toledo and I LOVE Marmite too. My meat pie is beef, purple potatoes, peas n carrots blend, onion, s+p to taste with a dash of curry powder
Wow. That just looks amazing. Brb.
I don't usually make pies. I think I need to start.
12:31 really clever shot
This Aussie approves hehehe
Watching this channel has inspired me too try many of the recipes. Unfortunately for me, these videos have also shown me just how much of a food desert I live in.
The "Meat, Mushroom, Mozzarella" comment made me think of a local place, Dangerously Delicious Pies, that has a SMOG pie - steak, mushroom, onion, gruyere
*waves from Baltimore*
During quarantine I’ve discovered a great pace to order jam. They have one called FROG Jam: fig, raspberry, orange, ginger. It’s delicious.
We live in Maryland suburbs of DC. I envy your pie place and your Atwater’s.
Yes that does sound like a great combo, I am going to have to make that.
God that cross section was so satisfying
Today I learned about beurre manié and my day is better for it. Thanks.
Onion, mushroom, oakra or peas, potato, carrot.
Also makes a good soup.
You made a mistake, you included oakra.
You had me, then in came marmite, with it’s remembrances of things past that best left forgotten.
I'd say it could be substituted with Worcestershire sauce and anchovy paste
Gosh, I love you two!
I love the look on Glen's face when he realizes the possibilities of a chili meat pie, at 5:10
I've made these with lamb, and added fresh rosemary...so good.
If you stuck it outside in late December in Australia, you’ll be able to bake your pies
They are beautiful!
This is one of Glen’s funniest performances. All of his epiphanies.
Well, I've got some lean steak bits and veg in the fridge. I guess I'm gonna make some pie dough tonight and have a rendition of this. I've got a little red wine left over so I'll use that too
I'll be over at 7 !
I do believe that dry aged beef makes all the difference to a pie. That meat looks beautiful!
Wow!!! That looks fantastic! I’ll be watching for your “veg” version, that sounds interesting also.. Thanks so much for sharing all your great cooks with us!!! W
I live in Australia and I always add vegemite when I make meat pie filling.
Just fine for the weather these days!
Dry-aged sirloin meat pies. That's high end man. Pies often contain mystery meats. In OZ some people call them 'maggot packs'.
This looks fantastic.
I've always wanted to make a steak and ale pie.....this looks even better.
Making this for dinner today!
Moroccan spiced veggie pot pie is one of our go to pies
Knorr Stockpot or not... it's your choice, really.
There's no real recipe...
Those look amazing.
I just made beef stew for the first time in a couple of years. I’d never heard of marmite, but I ordered some on Amazon, and put it in the stew. It was really good. Who would have thought that the answer to “where’s the beef” is answered by marmite.
My local pie shop has been closed for Holidays for the last 4 weeks... but they are back open TODAY! Oatley Pies - Best pies in Sydney!
This is like a time machine to 2020
Looks Yummy!
I make Venison meat pies all winter long , that I harvest in the fall each year . yummy
That looks like a perfect, cold winter's day, meal.
Wow that looks so good!
Yes Please! Who doesn't love a pie? That's on the menu for the weekend. That Dry Ager is Far out. ✌️🐝
Substitute dark beer for the water, simmer down til mostly absorbed, thicken as base for gravy. Delicious. We use that for a lot of beef recipes here.
I just had lunch. I'm full. I'm watching this and now I'm hungry again.
i've never made meat pie might have to those look really good, good recipe to be able to make and impress people, i'd probably use mince meat or chicken though
I love to use leftover roast chicken from a Sunday roast to make a chicken and mushroom pie. Be extra thorough when getting as much meat off the chicken as you can, and keep the less appetising looking bits aside for your pie along with the leftover.
Instead of the water/beef stock Glen uses, try a simple Velouté for the gravy. Melt 1tbsp of butter in a pan until it stops bubbling and goes quiet. Now add 1 tbsp of plain flour and stir together. It'll go kinda like a paste. Now slowly add warm chicken stock, while constantly whisking. At first it'll go really thick - but will quickly become a nice sauce. Stop adding stock when it comes to a consistency of your liking. You shouldn't need more than 500ml.
Yuuuummm! Just needs some mushy peas to go on top 🤤
@@samiam619 only if you cook them to death. Mushy peas are usually made with split peas like you use in soups.
@@samiam619 These are mushy peas: www.irishamericanmom.com/mushy-peas/
Love that idea to do this with beans!
Love it!
Looks absolutely delightful!!
My wife cooked a bunch of pie fillings and froze them, so when we want pies the filling is already done, great recipe Glen but Vegemite is the go here, hi Julie, stay safe guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Imagine a chilli meat pie, with corn and beans. Taco seasonings, would be great. Don’t forget the cheese 😉
My late husband was from the far north of Wisconsin. He tried to get me to make him pasties decades ago. He said that they were good, but something was missing. It was rutabagas. Good luck finding them in Las Vegas decades ago. But we did and he totally approved.
Yum! 💜
With beef, I'd use the same veggies you did, but use red wine instead of broth. I'd also use beef paste and a T of tomato paste. Chicken, I'd use the same veggies again, white wine, chicken paste and then add green peas. I'd use sage and rosemary in the chicken. Lots of leeway with this recipe. Thanks!
Would love to see the bean pie! That would be an awesome addition to my vegetarian meals arsenal!
So Good. I will cook this for my Grand-Daughters and let them add whatever they want. Please keep up the excellent work.
Whaaaaaaaaaaat. I have never seen a dry ager!
Off topic... please tell Jules that her sweater is lovely.
Does Canada have its own variant of Cornish pasties?🤔 Speaking of meat pies and adding veggies, Julie. 😊
I'm going to make these. I'll post on Twitter when I do. Thanks Glen
NGL, I'd pretty much just eat that filling straight out of the pan.
Me too!
Looks like Evil Knievil!
The best meals start with those "almost compost" vegetables from the bottom of the fridge.
Ok, where do I buy my "make it your own" t-shirt?
I was really born in the wrong country.. I have a strong love for meat pies But for some reason they aren't that big of a thing here in America. Good thing there are people like you with great recipes So I can make some for myself.
I’ve made kangaroo pies, lamb shank pies, beef and Guinness pies… go crazy!
Yep. I agree. Those Knorr concentrated stock buckets should be in every cooks cupboard. They are great. Knorr really has a great product there and throw you a case for the mention.
That must have deep flavors.
Thanks for the easy and doable recipe. I like that you let us know of alternatives to add or use instead. And used what you had.
We like to add steak, kidny, onion and potato sometime. Going to have to make pies this weekend, there used to be a vender at the 400 flea market in barrie that had the most amazing pies, they were huge and then 1 weekend we went to get our months supply and they were gone.
Look really really good. I would like it to be a bit less watery
Vegemite works very well in dishes like this as well a marmite. It adds a different depth of flavor. I highly recommend it to anyone who has access to it.
The MMM pie made me cackle out loud at 2:39am
I made a meat pie the other day using left over chicken thighs and legs. I used the onion, mushrooms, carrots, celery and peppers. Spices thyme, garlic, pepper, a little soy sauce and a little worcestershire sauce. No cheese and thought about potatoes after the fact. It was time to use what was in the refrigerator. Everyone loved it.
My must haves are; carrots, peas, potato and pearl onions
Thank you for the wonderful video. Always enjoyable and educational.
You could try beef and potato top pie cook potatos and mash them add cheese yumm
When you take them out of the mold (bowl) and vacuum seal them, how do you plan to cook them after? I assume they must go back into the same bowl for baking?
Yes - for baking I'll put them back in the same bowl.
@@GlenAndFriendsCooking i do this frequently with leftovers freezing them in the bowl i'll heat and serve them in later then removing to vacpac...works wonderously!
At 3:28 you use the spine of the knife to push food off the board and not the blade. It is a lovely knife skill.
That is a great video. Looks so delicious :) Will put that on my cooking list. 🍓🍓🍓
Not meat pie, but this xmas I put cheese curds in my chicken pot pies. Will definitely redo!
My Scottish-Canadian mother taught me to use toasted oatmeal, (I microwave a half cup of oatmeal with an equal amount of stock or water), to thicken, stabilize meat sauces for pies or sandwiches, especially when vinegar was used to add tang to it. Only add as much of this as needed.
fancy hotpocket!
Would you do a show on purchasing an aging cabinet along with tips on how to? Which meats? meat cuts? This sounds like something my hubby would love to get into. We are always buying meats that are dry-aged so I'm sure it could be cost-effective after awhile. I noted the Tomahawks in yours so that's 1 meat.