This is my son's favourite pie, but he can wait til the weather cools down, I have been collecting those type of pie tins for a couple of years now and love them no more unwanted soggy pastry.
Another Winner, Keef. BTW, if you have any Stilton cheese, then grating a SMALL amount of the hard crust into the beef and ale mix will add an extra dimension to the flavours. But, be sure to use the "reduced salt" OXO stock cubes, as Stilton is quite salty. Also, if making Steak and Guinness pie, you'll need some button mushrooms and, to sweeten the bitter Guinness, you're best using Black Treacle (which doesn't just sweeten, it adds to the flavours from pan browning the meat). I also add a SMALL amount of tomato puree (1/2 teaspoon) to my Guinness pie. No guesses what's for dinner tonight. Thanks again, Rick
Alan Shaw that is a fantastic tip! I always end up with 7 tiny shards of foil and oxo crumbs all over the kitchen counter. Next time I’m going to try it your way. 👍
Hi Keef. First of all I'd like to say all of your traditional recipes are just great. I have recently subscribed and followed this recipe last Sunday. I enjoyed making this pie and enjoyed eating it even more. I actually used a topside joint and roasted it first then added it with the meat juice, beer etc - to make the rich gravey. I had a singular bottle of Guinness in so used just over half. Sadly i had to drink the rest haha. I am loving all of your videos Keith and I am looking forward to your live stream today :)
Ey up Keef! Aye, that's a reet proper pie. Steak and ale, now that's a classic that'll warm the cockles of any Yorkshireman's heart. Tender beef, rich gravy, and a good ale - that's what makes it special. That hot water pastry looks spot on too. Takes a bit of time, but good things come to those who wait, eh? Cracking job!
How tasty. I had an underwhelming interpretation of a steak and ale pie from the brand "Marie Callender's" last holiday season. It used to be (?) a restaurant chain in the U.S., but now they are more known for their frozen dinners. So, this was a frozen "pub-style" pie, meant to be heated in the oven. I was so excited, but sadly, it was mostly salty filling with a bland crust, and not a lot of actual beefy, oniony, ale-y flavor. I don't think I'd be compelled to buy it again, but it does give me more inspiration to make a meat pie from scratch someday. We Americans are missing out for not carrying savory pies into our cuisine. 😅
Today (14 Sept. 2021) I made this dish. I had to make several substitutions: I couldn't find shin, so I used chuck ; I didn't have lard or beef drippings, so I used vegetable shortening (hydrogenated vegetable oil) for the crust ; and I forgot to buy eggs, so I used light cream to glaze the crust. Also, I didn't trust myself, so I made half of the recipe. (I had to bake the pie in a soup bowl.) Nevertheless, the resulting pie turned out well. No soggy bottom crust, beautifully browned top crust, and the filling was flavorful (not the bland muck that's served in restaurants). Worth the time and the effort.
Hi Keef . Great recipe. Like the fact you used a pressure cooker. I use an electric one. Instant Pot. The worlds best selling pressure cooker. Press a button and walk away. No watching it. Does so much more than pressure cook. I think it is fair to say you are an enthusiastic cook. Check it out. Like lots of your stuff keep up the good work. Cheers.
I've seen Instant Pots around - not sure if I want any more gadgets. I already have things that do what Instant Pots do. Or maybe I just object to the name - there's nothing Instant about cooking, nor should there be.
Skirt steak He does say that at the beginning of the vid. Americans call it flank but you call most things by a different name than the rest of the world, Chuck steak can also be used or stewing/casserole steak and here is a link seeing as you could not be bothered to look it up yourself. separatedbyacommonlanguage.blogspot.com/2009/12/buying-meat.html
Mrs Keef, please don't notice the artwork you will encorage him. He will start wearing his DaVinci Hat soon. :-) Once more the general Tuck-In says it all. This also happens to be a favourite of mine. I would be making Individual ones I think. I have never tried to make Hot Crust Pastry before. I have some flour now so I may try that.
(A.) It would be nice to hear more about the new pie tin; and, (B.) fie on those who are critical of Oxo cubes. I love their lamb-flavored cubes. In the US, unfortunately, most bouillon cubes or powders are irredeemably salty. It's good to have the re-make of your earlier version!
So, before this starts, I'm'a guess it's kinda like stew in a crust? So, GF just skip the crust? ...Oh, crust looks so good, too! Now I'm hungry, and already ate my dinner! Have a lovely weekend, you two!
Hmmmm, that does look beautiful! Lucky Mrs KC! Oh dear, I don't know if I could give up cutting a steam vent. I don't doubt you, I just don't think I could break with tradition. This is making me question everything I ever knew about pies (which is admittedly very little). Before this spirals into a full-blown existential pastry crisis, I'm going to resolve to keep the steam vent if only for aesthetic reasons. And I won't object to you abandoning them. New motto is Nothing vented, nothing gained. But for you and those who abstain from such wanton slashing,, enjoy your unblemished pie lids.
Keef, love your videos and made your chicken and veg pot pie the other night, with great success! My wife says "mixy mixy mixy" and she said you say it wrong because you only say it twice, on your next video when you're mixing something can you say it 3 times?! Cheers! :)
What about those chicken and mushroom pies from the chippies, their bottoms were so soggy, you had to eat them upside down. What kind of pastry are those made from Keef? (Havent been to the UK for decades, but remember those pies were delish)
They would probably be shortcrust pastry, or maybe hot water crust (I know Pukka Pies used hot water pastry). But the sogginess would come from them being heated and kept warm, maybe microwaved at some point...
Newcastle Brown Ale makes a delicious steak and ale pie, but that particular ale can be a bit sweet. I'm sure there are some bitter herbs that would nicely compliment the Newcastle Brown; any suggestions Keef or anyone? You might try grating a SMALL amount of the rind of a Stilton cheese into the Newcastle Brown, as that's both salty and bitter. Give it a try tasting in a small amount of the beef and ale after cooking, as it should work. Rick
Keith you are so good you make Great Britain food as honest as it should be. I see all these cooking programs on TV and all these so call chefs and the all take the taste of natural ingredients out of the taste by putting in fancy substances like cheese I want to taste honest food.
@@Keefcooks -- The meat selection is indeed limited. Almost never does one find organ meat; ox tail is very rare; shin and skirt cuts are also very rare. Basically American butchers sell steaks, roasts, and ribs.
Since nobody has suggested anything I thought I'd pass on a tip from another lovely gentleman cook who has since left this earth but who also shared his recipes some years ago. James Barber, known as the Urban Peasant on Canadian tv, wasn't at all pedantic and happily substituted when any ingredient was missing. For wines and other alcoholic substances in recipes he suggested fruit juice. Apple juice or any other juice might serve, but I'm no chef so it might behoove you to google your question, if no one else with more knowledge responds here. Keep up the good work and good for you for asking your question. I stopped smoking 6 years ago after puffing a pack of cigarettes daily for 55 years so I know the struggle. Blessings.👍
Well I won't suggest non-alcoholic beer - generally lacks flavour anyway. As per the reply from @Beruthiel45, I don't think fruit juice would do the trick - wrong flavours, too sweet...I'm actually a bit stumped. You could maybe play with malt extract and/or yeast extract/Marmite/Vegemite...
BTW ... You have some very loud birds in the background ... LOL ... I silenced the volume on your video to make sure the birds were not outside my back window.
I guess I didn't make it clear - the meat wasn't steaming hot at that point. It's more dangerous to have it out in a warm kitchen for a long time when the temperature is in the danger zone. I think lard is perfect in the pastry for a robust pie like this. Glad you like the videos.
Why on earth did you use IPA, Keef? The name says it all, it's a "Pale" Ale, so not exactly brimming with flavour. Yorkshire has some of the best Real Ales in the world. Slapped wrist for not using a full-flavour traditional Yorkshire Ale. Rick
I think 'pale' is a misnomer. Old Empire is a strong, dark and tasty ale - try it. BTW Rick, I know Yorkshire has some very fine produce, but I'm not here to be the Yorkshire Marketing Board. Other places are available, with equally fine stuff. And yes, that includes Lancashire.
Great video Keef! I love when you do classic British recipes, and I love when you make pies especially, so this was a joy.
Glad you enjoyed it
This looks beyond delicious! You two are just lovely. Can't wait to try this recipe. Thank you!
This is my son's favourite pie, but he can wait til the weather cools down, I have been collecting those type of pie tins for a couple of years now and love them no more unwanted soggy pastry.
A real Classic Keef.... nice one !! brings back some great memories.
Another Winner, Keef.
BTW, if you have any Stilton cheese, then grating a SMALL amount of the hard crust into the beef and ale mix will add an extra dimension to the flavours. But, be sure to use the "reduced salt" OXO stock cubes, as Stilton is quite salty. Also, if making Steak and Guinness pie, you'll need some button mushrooms and, to sweeten the bitter Guinness, you're best using Black Treacle (which doesn't just sweeten, it adds to the flavours from pan browning the meat). I also add a SMALL amount of tomato puree (1/2 teaspoon) to my Guinness pie.
No guesses what's for dinner tonight.
Thanks again,
Rick
Good tips @Rick Bear - thanks!
Tip for you keith, with oxo cubes, pull up the tabs then squeeze the cube, they will crumble in the foil, then just rip and pour into your pan.....
Well I just learned something. Thanks!
Alan Shaw that is a fantastic tip! I always end up with 7 tiny shards of foil and oxo crumbs all over the kitchen counter. Next time I’m going to try it your way. 👍
Love love loved this cooking video, can't wait to try and watch many more, 👍🏽 Thanks Keef
Hi @Emilie - plenty of videos in my back catalogue, and a new one every Friday!
Top class, Keef - Well Done!
Yum keefy. I love your old recipes.
Your pastry is always so pretty. Lovely job!
Yes! Now we are really talking 👍👍 A good hearty pie. Love all that. Thanks 👌
That is a very tasty looking pie. Cheers, Keef!
I love me some pie and this is a classic and very tasty too with a side of chips and gravy..........corrrrrrrr
Soo good 😊👌🏼
Even though its about 100°c outside, i'd still smash that down my neck. Nice one Keef
Looks amazing will be making this as soon as it cools off thank keef
love you both i just started cooking i live on my own thanks for the help john.
Our pleasure!
Very different to how I usually make steak pie - has made me realise I've been doing a lot of things wrong! Can't wait to try this out
Thanks Mr n Missus Keef. I’ve never heard of this but I know if you made it it’s 😋
I'm going to make this it looks divine Thank you, for this one Keef, :-)
Hi Keef. First of all I'd like to say all of your traditional recipes are just great. I have recently subscribed and followed this recipe last Sunday. I enjoyed making this pie and enjoyed eating it even more. I actually used a topside joint and roasted it first then added it with the meat juice, beer etc - to make the rich gravey. I had a singular bottle of Guinness in so used just over half. Sadly i had to drink the rest haha. I am loving all of your videos Keith and I am looking forward to your live stream today :)
Ey up Keef! Aye, that's a reet proper pie. Steak and ale, now that's a classic that'll warm the cockles of any Yorkshireman's heart. Tender beef, rich gravy, and a good ale - that's what makes it special. That hot water pastry looks spot on too. Takes a bit of time, but good things come to those who wait, eh? Cracking job!
Brilliant work Keef. I'm going to make it this afternoon. I'll be using Guinness though.
You guys are too adorable.
Lovely I like British food and your cook is very delicious 🇸🇦🇬🇧
How tasty. I had an underwhelming interpretation of a steak and ale pie from the brand "Marie Callender's" last holiday season. It used to be (?) a restaurant chain in the U.S., but now they are more known for their frozen dinners. So, this was a frozen "pub-style" pie, meant to be heated in the oven. I was so excited, but sadly, it was mostly salty filling with a bland crust, and not a lot of actual beefy, oniony, ale-y flavor. I don't think I'd be compelled to buy it again, but it does give me more inspiration to make a meat pie from scratch someday. We Americans are missing out for not carrying savory pies into our cuisine. 😅
I really don't understand why America doesn't have savoury pies.
Looks delicious!😋
Today (14 Sept. 2021) I made this dish. I had to make several substitutions: I couldn't find shin, so I used chuck ; I didn't have lard or beef drippings, so I used vegetable shortening (hydrogenated vegetable oil) for the crust ; and I forgot to buy eggs, so I used light cream to glaze the crust. Also, I didn't trust myself, so I made half of the recipe. (I had to bake the pie in a soup bowl.)
Nevertheless, the resulting pie turned out well. No soggy bottom crust, beautifully browned top crust, and the filling was flavorful (not the bland muck that's served in restaurants). Worth the time and the effort.
Well done!
Nice one keef 👍
Hi Keef . Great recipe. Like the fact you used a pressure cooker. I use an electric one. Instant Pot. The worlds best selling pressure cooker. Press a button and walk away. No watching it. Does so much more than pressure cook. I think it is fair to say you are an enthusiastic cook. Check it out. Like lots of your stuff keep up the good work. Cheers.
I've seen Instant Pots around - not sure if I want any more gadgets. I already have things that do what Instant Pots do. Or maybe I just object to the name - there's nothing Instant about cooking, nor should there be.
Hey I use stock cubes all the time even with soup with the natural stock
My favorite greeting...”Hello, you lot.”
We don't find "shin beef" here in the US, do you have any other recommendations for a slice of meat that would stand up to "long and slow cooking"?
Skirt steak He does say that at the beginning of the vid. Americans call it flank but you call most things by a different name than the rest of the world, Chuck steak can also be used or stewing/casserole steak and here is a link seeing as you could not be bothered to look it up yourself.
separatedbyacommonlanguage.blogspot.com/2009/12/buying-meat.html
@@johnmarshall6975 Wow! I bet you're great company in the pub! Jesus! Let me guess, your a middle aged, anti-American piss head?
Shin beef = meat from the lower leg.
We have beef shanks, which come from a beef leg and does lovely with long slow cooking. Bit rich, and not sure about it in a pie though
Mrs Keef, please don't notice the artwork you will encorage him. He will start wearing his DaVinci Hat soon. :-)
Once more the general Tuck-In says it all. This also happens to be a favourite of mine. I would be making Individual ones I think. I have never tried to make Hot Crust Pastry before. I have some flour now so I may try that.
(A.) It would be nice to hear more about the new pie tin; and, (B.) fie on those who are critical of Oxo cubes. I love their lamb-flavored cubes. In the US, unfortunately, most bouillon cubes or powders are irredeemably salty. It's good to have the re-make of your earlier version!
I rambled on quite a bit about the pie tin, but ended up cutting it. I have included it in an outtakes video for Patreon SuperFans
So, before this starts, I'm'a guess it's kinda like stew in a crust?
So, GF just skip the crust?
...Oh, crust looks so good, too!
Now I'm hungry, and already ate my dinner! Have a lovely weekend, you two!
No, not really. For a stew I would have bigger chunks of meat and a few chunks of veggies.
Hmmmm, that does look beautiful! Lucky Mrs KC!
Oh dear, I don't know if I could give up cutting a steam vent. I don't doubt you, I just don't think I could break with tradition. This is making me question everything I ever knew about pies (which is admittedly very little). Before this spirals into a full-blown existential pastry crisis, I'm going to resolve to keep the steam vent if only for aesthetic reasons. And I won't object to you abandoning them. New motto is Nothing vented, nothing gained. But for you and those who abstain from such wanton slashing,, enjoy your unblemished pie lids.
Sorry Karen - pretend I never mentioned it.
Hi Keef from the island of Crete.
If I make the pastry with butter,I boiled like you're doing with the fat,or I use it cold?
Thank you
Melt it, don't boil it - works fine!
Yum.I'll do it.
That looks fabulous Keef, You know when Homer Simpson throws his head back & drools, That's me watching taste test time. 😁
Sous vide! More please! 🤘
That pie would go so well with mushy peas. Garden peas never quite cut it for me.
Keef, love your videos and made your chicken and veg pot pie the other night, with great success! My wife says "mixy mixy mixy" and she said you say it wrong because you only say it twice, on your next video when you're mixing something can you say it 3 times?! Cheers! :)
Done: ua-cam.com/video/hQuuqk0Yeyc/v-deo.html
@@Keefcooks lol cheers Keef!!
Oh my gosh! I think I could actually do this one! Yes I could! It doesn't have any organ meats or bones sticking out! Hahaha!! ❤️ This!! ❤️ You two!!
Love it x
Ah, just the ticket on these hot summer evenings 😂
Course it is!
A 1 . Looks excellent.
Love Mrs K's long hair.
U'r wife is a lucky girl having such a great cook 4 a husband! : )
What about those chicken and mushroom pies from the chippies, their bottoms were so soggy, you had to eat them upside down. What kind of pastry are those made from Keef? (Havent been to the UK for decades, but remember those pies were delish)
They would probably be shortcrust pastry, or maybe hot water crust (I know Pukka Pies used hot water pastry). But the sogginess would come from them being heated and kept warm, maybe microwaved at some point...
proper tucker!
I could eat that - looks good, usually about 6 hours in the slow cooker and the meat is failing part
I’ve always used Newcastle brown ale in my steak and ale pie. I wonder if that’s a good choice?
Newcastle Brown Ale makes a delicious steak and ale pie, but that particular ale can be a bit sweet. I'm sure there are some bitter herbs that would nicely compliment the Newcastle Brown; any suggestions Keef or anyone?
You might try grating a SMALL amount of the rind of a Stilton cheese into the Newcastle Brown, as that's both salty and bitter. Give it a try tasting in a small amount of the beef and ale after cooking, as it should work.
Rick
Rick Bear thanks Rick, I’ll give it a go
Newcy Brown would be excellent - I don't know why I forgot about it.
do you clean or need the beef first?
Keith, how do you do it?
The usual way.
you pair seem so in love... cool
For the pastry... could I use half lard half butter 🤔🤔🤔🤔
Sure.
KeefCooks so melt them both together with water then add to the flour 👍
Yep, that should work!
Meat pie! My favorite thing!
Keith you are so good you make Great Britain food as honest as it should be. I see all these cooking programs on TV and all these so call chefs and the all take the taste of natural ingredients out of the taste by putting in fancy substances like cheese I want to taste honest food.
@Jack Cro I don't know if I would ever describe cheese as a fancy substance, but thank you for the rest!
omg i never realised cheese was fancy, i must very posh!
Getting shin and skirt cuts of beef isn't easy in the States.
I think that the butchers just turn it into minced / ground beef.
Sounds like American butchery is pretty limited!
@@Keefcooks -- The meat selection is indeed limited. Almost never does one find organ meat; ox tail is very rare; shin and skirt cuts are also very rare. Basically American butchers sell steaks, roasts, and ribs.
2 pints one for the pie and 1 for you to drink
how do I found the beef when my mum doesn’t agree?
I'm a recovering alcoholic. Been 14 months. What can I replace the beer with? Miss steak and ale, but I know what'll happen if I bring home beer.
Since nobody has suggested anything I thought I'd pass on a tip from another lovely gentleman cook who has since left this earth but who also shared his recipes some years ago. James Barber, known as the Urban Peasant on Canadian tv, wasn't at all pedantic and happily substituted when any ingredient was missing. For wines and other alcoholic substances in recipes he suggested fruit juice. Apple juice or any other juice might serve, but I'm no chef so it might behoove you to google your question, if no one else with more knowledge responds here. Keep up the good work and good for you for asking your question. I stopped smoking 6 years ago after puffing a pack of cigarettes daily for 55 years so I know the struggle. Blessings.👍
Well I won't suggest non-alcoholic beer - generally lacks flavour anyway. As per the reply from @Beruthiel45, I don't think fruit juice would do the trick - wrong flavours, too sweet...I'm actually a bit stumped. You could maybe play with malt extract and/or yeast extract/Marmite/Vegemite...
@@Beruthiel45 Thank you for your suggestion. Proud of you for quitting smoking. 6 years is awesome.
@@Keefcooks Thank you. I'll try it out.
I find that dark soy sauce works well for dishes that need a rich, umami and sweet flavour.
BTW ... You have some very loud birds in the background ... LOL ... I silenced the volume on your video to make sure the birds were not outside my back window.
Keith
It’s dangerous to put hot meat in a cold fridge,you used a lot of lard not good for flavour but I enjoy your videos
I guess I didn't make it clear - the meat wasn't steaming hot at that point. It's more dangerous to have it out in a warm kitchen for a long time when the temperature is in the danger zone. I think lard is perfect in the pastry for a robust pie like this. Glad you like the videos.
Keith where do you love
Depends.
Keith are you gonna?
Probably not
Why on earth did you use IPA, Keef? The name says it all, it's a "Pale" Ale, so not exactly brimming with flavour. Yorkshire has some of the best Real Ales in the world. Slapped wrist for not using a full-flavour traditional Yorkshire Ale.
Rick
I think 'pale' is a misnomer. Old Empire is a strong, dark and tasty ale - try it. BTW Rick, I know Yorkshire has some very fine produce, but I'm not here to be the Yorkshire Marketing Board. Other places are available, with equally fine stuff. And yes, that includes Lancashire.
@@Keefcooks Thanks, I'll give your IPA a try. Keep on making your wonderful videos. They're inspirational.
Rick
Keef, we’ve been good fans...
10 minutes
Keef i’m starting to think you don’t know how to
You could be right.
it looks a little burnt, keath.
No it doesn't
I love you more than your wife, keath.
Oh. OK.
Keith, British is constantly changing but your wife’s dashing looks, don’t. My friend
How awful was your first meal
Keef is there a rule that says I cannot use a hot water crust pastry to make a rhubarb pie.
Would love your thoughts.
Albert Downunder 👍🦘
Nope, but you might want to add a tablespoon of sugar to sweeten it up.
@@Keefcooks i have a feeling to stay with butter than lard. will give that a go. when i pick the rhubarb.many thanks