It’s similar to Worcestershire, but doesn’t have the anchovies. It’s very popular in Yorkshire 🙂 if you’re struggling to get it in the US there’s an Amazon link in the video description (Amazon UK but I’m pretty sure it’ll lead you to a US-friendly listing 🙂).
Not a bad effort, but my mother’s Yorkshire recipe is made with a suet pastry and since her recipe was created by her grandmother, it comes from a time before gravy granules, so she used Bisto gravy browning (liquid). She would make the suet pastry thick enough that it would need to be rolled out to about 3/8 of an inch to 1/2 an inch but no need to edge the rim of the dish, the suet pastry would stick to the dish no problem. Finally it was always a beef dish and it was served with peas, carrots and cabbage or cauliflower and extra gravy with a doorstep piece of fresh bread and butter to wipe up the last drop of gravy.
You’re not missing much to be honest 😅 it’s basically stock and an thickener in one package. Some stock and some cornflour (corn starch?) will do the same job 🙂
The layout of the recipe page does look familiar. I would have used block margarine for rubbing in, that what my mum would have used. I think the soft margarine was used more for cakes. Also she would have thickened with Bisto and maybe added an OXO. Also she would cook mince like you did, but would have used white pepper. Black pepper wasn't available when I was little. There was none of this browning meat off either then.
@@RossBamford When making shortcrust pastry, both my grandmother and mother used a mixture of pure lard and butter. It made the best light shortcrust pastry I know.
Hey Ross, just seen this and could tell it was a Yorkshire style pie it had more potatoe than meat in it 😂 economy first! But seriosly when my mum made pies like this the trimmings were pressed together, baked and spread with jam as a biscuit desert for us kids. Waste not want not as Yorkies are prone to say. Cheers
Wey hey hey there he is back with a scorcher..!!! I love a good hearty pie mate and you certainly delivered on this one love it. Do you think some horseradish mixed in the pie mix whilst cooking might help..? Of course I can add it as a condiment to my plate whilst eating it, but I didn't know if it would benefit the meat whilst cooking - it may over power the whole dish I suppose..?!. Gotta say you're looking trim there mate I could do with shedding some tonnage - any tips..? Whatever you're doing keep it up mate well done you... 🙂
Haha cheers mate! Yeah, I've been trying to lose a bit, hadn't really noticed it myself but it's obviously working 😅. Just getting a bit more exercise really and cutting back on the fine living 🤣. I'm not sure about the horseradish, this recipe's a bit subtle - just good, simple, northern food 😊 - and I'd be worried about overpowering as you suggest. Probably worth a try though, even if it's a different dish it'll still most likely be good 😋
In the recipe from this old magazine, it is top-crust only, but if you wanted to do a fully-encased pie you could just double up on the pastry and maybe use a slightly deeper tin / dish 🙂
This is definitely a subject that could be debated (and I’m steering well clear of it 😅). I think the general definition of pies includes bottom-crust (e.g. quiche), top-crust (e.g. this one) and two-crust (as in your definition). Of course opinions vary and that’s fine - life would be boring if we all thought the same 🙂
Fish, cottage, shepherd pie all have a single topping and are pies so logically this is a pie made exactly like this by my grandmother mother and myself 😊
Just like my Mother would make in the 50's and in those days it was treat to have. Thanks Ross.
Henderson's Relish, is that like a Worcestershire? Never heard of that either, lol.
It’s similar to Worcestershire, but doesn’t have the anchovies. It’s very popular in Yorkshire 🙂 if you’re struggling to get it in the US there’s an Amazon link in the video description (Amazon UK but I’m pretty sure it’ll lead you to a US-friendly listing 🙂).
Not a bad effort, but my mother’s Yorkshire recipe is made with a suet pastry and since her recipe was created by her grandmother, it comes from a time before gravy granules, so she used Bisto gravy browning (liquid). She would make the suet pastry thick enough that it would need to be rolled out to about 3/8 of an inch to 1/2 an inch but no need to edge the rim of the dish, the suet pastry would stick to the dish no problem. Finally it was always a beef dish and it was served with peas, carrots and cabbage or cauliflower and extra gravy with a doorstep piece of fresh bread and butter to wipe up the last drop of gravy.
That sounds amazing! I'm hungry now 😅
LOL!!! Never even heard of gravy granules. Never seen them at the store here in the States.
You’re not missing much to be honest 😅 it’s basically stock and an thickener in one package. Some stock and some cornflour (corn starch?) will do the same job 🙂
McCormick "brown gravy" sold at every Walmart around the United States. Next to all the other seasoning.
The layout of the recipe page does look familiar. I would have used block margarine for rubbing in, that what my mum would have used. I think the soft margarine was used more for cakes. Also she would have thickened with Bisto and maybe added an OXO.
Also she would cook mince like you did, but would have used white pepper. Black pepper wasn't available when I was little.
There was none of this browning meat off either then.
Ah, gotcha, this being the wrong margarine definitely makes sense! Will try and find the other one 🙂
@@RossBamford When making shortcrust pastry, both my grandmother and mother used a mixture of pure lard and butter. It made the best light shortcrust pastry I know.
@@GlenCooper75 great tip! Thanks for sharing 🙂
Hey Ross, just seen this and could tell it was a Yorkshire style pie it had more potatoe than meat in it 😂 economy first! But seriosly when my mum made pies like this the trimmings were pressed together, baked and spread with jam as a biscuit desert for us kids. Waste not want not as Yorkies are prone to say. Cheers
Haha yeah, plenty of potato in this 😅 Ah that’s a great idea to use up the trimmings! Thanks for sharing 🙂
@@RossBamford your welcome
Greetings from Alaska! I also have that "700 years of English cooking" book that you have. There are some very interesting old recipes in there.
Hello! 🙂 it is a great book, I haven’t had chance to make many of the recipes yet, but I can’t wait to give some of them a try!
Wey hey hey there he is back with a scorcher..!!! I love a good hearty pie mate and you certainly delivered on this one love it. Do you think some horseradish mixed in the pie mix whilst cooking might help..? Of course I can add it as a condiment to my plate whilst eating it, but I didn't know if it would benefit the meat whilst cooking - it may over power the whole dish I suppose..?!. Gotta say you're looking trim there mate I could do with shedding some tonnage - any tips..? Whatever you're doing keep it up mate well done you... 🙂
Haha cheers mate! Yeah, I've been trying to lose a bit, hadn't really noticed it myself but it's obviously working 😅. Just getting a bit more exercise really and cutting back on the fine living 🤣.
I'm not sure about the horseradish, this recipe's a bit subtle - just good, simple, northern food 😊 - and I'd be worried about overpowering as you suggest. Probably worth a try though, even if it's a different dish it'll still most likely be good 😋
I'll give it a try but is it a pie with only a lid?
In the recipe from this old magazine, it is top-crust only, but if you wanted to do a fully-encased pie you could just double up on the pastry and maybe use a slightly deeper tin / dish 🙂
I understand that you were following another's recipe. To me this is not a pie as it isn't enclosed by pastry.@@RossBamford
This is definitely a subject that could be debated (and I’m steering well clear of it 😅).
I think the general definition of pies includes bottom-crust (e.g. quiche), top-crust (e.g. this one) and two-crust (as in your definition). Of course opinions vary and that’s fine - life would be boring if we all thought the same 🙂
Try it with some of the gravy. Pours gravy from a litre jug. 😂
😋😂
You remind me of someone but can't get my finger on who.
Sorry Ross, that's not classed as a pie.
No? 🤔
@@RossBamford A pie has a base and a top.
Always? According to whom? Where does, say, cottage pie fit with that definition? 🤔
Wiganer here! You're both right in a way. It is a meat and potato pot pie.
Fish, cottage, shepherd pie all have a single topping and are pies so logically this is a pie made exactly like this by my grandmother mother and myself 😊
Eww, Yorkshire. 😊