Thank you, Justine, for this excellent recipe! I tried it this afternoon/evening. It took a bit of time, but well worth the effort. My husband loved it! I did too. Blessings!!!
Trying this recipe out right now, however the stew did not reduce as much as what's shown in the video. As a matter of fact it barely reduced down at all. I think it might be a few things that are off on the written recipe - namely the amount of flour used and amount of time for the reduction both before and after adding wine. Waiting for it to cool down to see if that might thicken it more. Which other cooks might want to be aware of - letting the stew cool down to room temperature will add another half hour to the recipe.
Maybe after you remove lid, let it continue to cook down a little to evaporate some of the liquid. Maybe thats how she did it, or it could be possible the pan size is so wide plus the 2 holes in the covering (paper & lid) allowed it to reduce.
I actually put it on medium heat without lid because I was worried it wouldnt reduce in 1.5hrs and the meat was done in 45 mins. So i think it just takes a bit of experimenting.
Cooker temperatures vary, cooking pans vary, hobs vary, maybe you didn't use enough flour, or did not let the wine reduce enough... If it's still too wet for your liking reduce it further on the stove top. :)
I'm sure this is delicious, but how much does it cost by the time I buy port, wine, stock in a carton, a ready-made crust and puff pastry? Plus, chuck used to be an economical cut of beef, but now all beef is expensive. I'm afraid this recipe is no longer for Everyday.
What aspect do you see as expensive? All the ingredients are cheap in Australia, particularly that cut of meat, Chuck steak, its stewing steak. Actually, the only thing I find expensive though its not really, it just feels expensive is buying the celery.
Most of these things are just things i keep at home. Alcohols expensive but meh i went for 500 mill red instead of 2 bottles. And then it's like, by some thyme, cellery whorstechier sauce, beef stock and a pie dish, which you don't really include in the price of the pie since you'll keep it. Well yeah and the meat, but like you're buying meat for most meals, this is comparitivly cheap meat to a lot of other meals.
@@assiaisindegyara4905 they don’t have to be expensive wines, you just buy one that tastes nice. You can buy a very nice merlo for $12-$15, port I’ve not bought in awhile so can’t remember but I’m pretty sure it’s one of those alcohols that sits in your pantry and you don’t generally use much in any particular recipe, so one bottle lasts ages.
@@MaZEEZaM yeah i know, but as someone who doesnt drink wine. Thats 2 12 to 15 dollar ingrediants. Expensive for a single pie. Like if you were goimg to drink what you don't use it's fine. But i ended up pouring half down the sink
It's worth a shot but they are very different flavours. You can always change it, an Indian Butter Chicken pie is very popular in Australia and last year a Thai green curry pie won the Great Pie competition.
Oh to die for, what a pie should be. Sure beats 4 & 20, Mrs Macs, Balfours, Herbert Adams etc slop pies. When i get a pie from the shop/baker they always ask 'Do you want sauce on it?' to which i always respond ' Why is there something wrong with the pie?' Then you see the cogs turning behind their eyes. lol
The choice of meat picked for this pie which is chuck makes this meat pie very tender! Excellent presentation by this young chef ! Anthony Joseph Lucchese
Made it today so yum. Omitted the pork and the tomato paste. Still perfect Ingredients 2 tbsp extra virgin olive oil 1kg beef chuck steak, sinew removed and cut into 5cm chunks Salt and pepper 1 large onion, finely chopped 1 stalk of celery, finely chopped 1 carrot, finely chopped 3 clove garlic, finely chopped 4 sprigs thyme 150g speck or pancetta, cut into lardons ¼ tsp ground clove 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 ½ tbsp plain flour 250ml red wine 250ml port 1L beef stock 100g button mushrooms, cut in 4 1 sheet of store-bought puff pastry 1 sheet of store-bought shortcrust pastry 1 egg, lightly whisked Method Preheat the oven to 200°C. Heat 1 tablespoon of oil in a large casserole or heavy based pan over a medium to high heat. Season the meat with salt and pepper and seal on all sides. Set meat aside on a plate. Heat the remaining oil in the same pan and cook the onion, celery, carrots, garlic, thyme and speck for 5 minutes or until just coloured. Stir in the ground clove, tomato paste, Worcestershire and cook for another minute. Return the meat and any juices to the pan and toss to coat. Add flour, stir well, and cook off for 1-2 minutes. Pour the wine and port into the pan and bring to the boil, stirring and scraping any bits from the bottom. Add the stock and mushrooms. Cover with a piece of baking paper with a small hole in the middle (a cartouche) and then a lid and cook on a low heat for 1½ hours or until the meat is tender. Once the meat is cooked remove from the pan and roughly shred with two forks. Discard the thyme sprigs and bring the sauce to the boil to thicken. Turn the heat off and fold through the meat. Let cool a little. Grease a 24cm (approx.) pie dish with a little oil. Line base and sides with shortcrust pastry and cut off excess around the edges. Line with a piece of baking paper and fill with uncooked rice or pulses to weigh down. Bake in the oven for 15 minutes. Remove paper and rice/beans and cook for a further 10 minutes. Pour the meat into the cooked shortcrust pastry shell and press down, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre. Bake in the oven for 30-35 minutes or until golden brown. Found at everydaygourmet.tv/recipes/beef-pie/
Tried this a few times. Same problem as you describe David. Now I just don't bother with the parchment paper and add more flour... Taste delicious still but you make a very good point!
I'm cooking this recipe right now and the sauce tastes amazing, however you will definitely need more than 1.5 hours to reduce the liquid... currently 3 hours in and still not as thick as in the video, even after removing the lid and baking paper after 1.5 hours. So just plan for more reducing time!
Looks delicious, 1) is there a brisket like recipe? can it hang together to be chuncky? 2) using chuck, always ends up dry/tough for me (help?), and how much fat comes off? looking for that juicy textural pie...maybe I'm aiming too high...
@@wurlitzer895 Yes, very much, for most of us in Australia sauce on top of a meat pie really rounds it off but it does depend on the type of pie but most benefit from tomato sauce.
@@MaZEEZaM Don't get me wrong; I'm a huge tomato ketchup fan, but have never tried it with a meat pie. BUT as it's good enough for you Aussies, it's more than good enough for this Brit!! With warmest good wishes to you!! :)
@@wurlitzer895 I would clarify one thing, if I was making this a family pie, I would usually serve it with creamy, cheesy mashed potatoes, tinned baked beans and probably a veg such as green beans , peas or broccoli and served with gravy but made as individual pies to eat for lunch as a stand alone item, then I would add tomato sauce on top.
If you can bake it. Could this be made with other type of flour like almond meal flour. I got a problem with normal puff pastries and wheat based pie bases.
Please stop using French terms for cutting the veg .Most people or those who arnt' chefs may not know what it means .just think of the people who are just starting it is hard enough .The pie looks amazing well done .
Why is onion considered gourmet and luxury in British food? In India, onion garlic ginger goes in majority of the stews and curries. Onion is a basic thing
@@MaZEEZaM peradventure you can try it. Before Roger Bannister ran a dream mile nobody also heard about it. There are always new ways. What do you think?
Looks great, but it would have been better with a recipe attached in US units of measure. When you said 200-degrees preheated oven, in the US (F) that is only used for food drying, not cooking!
I don't see how you got that gravy so thick. I have cooked endless numbers of stews and there is no way that much liquid can disappear from a covered pot. Only what 3 tablespoons of flour? Did I miss a step or something?
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Thank you, Justine, for this excellent recipe! I tried it this afternoon/evening. It took a bit of time, but well worth the effort. My husband loved it! I did too. Blessings!!!
I made one as well. Got it from Tescos for 74p Eastmans pie. Stuck it in the microwave for about 30 seconds, consumed it in 30 seconds. Lovely.
It looks amazing, simple cut piece makes it even better, thank you for sharing this wonderful recipe
Trying this recipe out right now, however the stew did not reduce as much as what's shown in the video. As a matter of fact it barely reduced down at all. I think it might be a few things that are off on the written recipe - namely the amount of flour used and amount of time for the reduction both before and after adding wine. Waiting for it to cool down to see if that might thicken it more. Which other cooks might want to be aware of - letting the stew cool down to room temperature will add another half hour to the recipe.
Maybe after you remove lid, let it continue to cook down a little to evaporate some of the liquid. Maybe thats how she did it, or it could be possible the pan size is so wide plus the 2 holes in the covering (paper & lid) allowed it to reduce.
Suzanne Powell yes mine was a bath of liquid ☹️
Lots and lots wrong with this recipe sadly. The ingredients aren't bad, but they're off in proportions and the cook time is totally off.
I actually put it on medium heat without lid because I was worried it wouldnt reduce in 1.5hrs and the meat was done in 45 mins. So i think it just takes a bit of experimenting.
Cooker temperatures vary, cooking pans vary, hobs vary, maybe you didn't use enough flour, or did not let the wine reduce enough... If it's still too wet for your liking reduce it further on the stove top. :)
That looks lovely! I've just mastered boiling an egg! Am getting better at cooking though! :)
Good job mate, u comment this a while ago
Hope u got better at cooking
Yeah i mean, gotta start somewhere good job
Have you learnt anything new? Or still on the boiled eggs?
Quit
Love your cutting board
Living in the US I miss a good meat pie.
Im gonna try it I was looking for a a clear lesson on making one yours was the best thanks Bill
I’m making this today! Thanks for the recipe
Will definitely try to make this for my English hubby.
I'm sure this is delicious, but how much does it cost by the time I buy port, wine, stock in a carton, a ready-made crust and puff pastry? Plus, chuck used to be an economical cut of beef, but now all beef is expensive. I'm afraid this recipe is no longer for Everyday.
I just made this for the second time, I will say though your sauce reduces thicker than mine any tips? it was delicious tho
Holy cow pun intended pie looks great and so does the cook :P
Over the top covering all the meat. Love it lol
I did recipe in a pressure cooker, and the used half the liquids used and it’s extra watery..
Really Yum, I will make this one 😊
Hi I just subscribed, awesome channel. I make lots of pies as well.
What alternative to wine and port can you put in?
No shortcrust pastry for me….flaky pastry top and bottom is the only way to make the quintessential pie and it ain’t a pie without tomato sauce
Just take a good bite of the pie!! Let us virtually enjoy. Annoying when these Cooks don't eat their own food in front of the camera.
Carrot and celery???
Gonna be making this soon!
On the case right now. Looks amazing :-)
Did you mean red cooking wine?
Ummm. Thankyou!🤘🥩🥕
I would need a bank loan to buy the ingredients.
You could probably cook this entire thing for $12.
What aspect do you see as expensive? All the ingredients are cheap in Australia, particularly that cut of meat, Chuck steak, its stewing steak. Actually, the only thing I find expensive though its not really, it just feels expensive is buying the celery.
Most of these things are just things i keep at home.
Alcohols expensive but meh i went for 500 mill red instead of 2 bottles. And then it's like, by some thyme, cellery whorstechier sauce, beef stock and a pie dish, which you don't really include in the price of the pie since you'll keep it.
Well yeah and the meat, but like you're buying meat for most meals, this is comparitivly cheap meat to a lot of other meals.
@@assiaisindegyara4905 they don’t have to be expensive wines, you just buy one that tastes nice. You can buy a very nice merlo for $12-$15, port I’ve not bought in awhile so can’t remember but I’m pretty sure it’s one of those alcohols that sits in your pantry and you don’t generally use much in any particular recipe, so one bottle lasts ages.
@@MaZEEZaM yeah i know, but as someone who doesnt drink wine. Thats 2 12 to 15 dollar ingrediants. Expensive for a single pie. Like if you were goimg to drink what you don't use it's fine. But i ended up pouring half down the sink
She added just a little amount of salt.....
6:51 What is that on the side of the mug? 😃😃
😂 hahaha well spotted
This recipe looks spot on! I am thinking of introducing a curry twist on this As well with some homemade Chinese curry paste. Any thoughts?
Wouldn't indian curry powder be better
It's worth a shot but they are very different flavours. You can always change it, an Indian Butter Chicken pie is very popular in Australia and last year a Thai green curry pie won the Great Pie competition.
That's a beaut :)
Want to touch the hiney. AAAOOOOWWW! 😍
nnnno idea......
wow you are very lovely woman
Guys. I made this the other day and it was absolutely by far the best pie I've ever eaten. You all HAVE to try this!
Oh to die for, what a pie should be. Sure beats 4 & 20, Mrs Macs, Balfours, Herbert Adams etc slop pies.
When i get a pie from the shop/baker they always ask 'Do you want sauce on it?' to which i always respond ' Why is there something wrong with the pie?' Then you see the cogs turning behind their eyes. lol
I told lots of time to flatmates never use any metal tongs or spoons on non stick pans but they never listen.Never ever.
I can you gave me your complete recipes thank you
Hello from Canada.
Was browsing beef pot pie recipes and found this one as well. A great recipe indeed and thanks for sharing. Cheers.
Me too, great recipe.I like her accent.
what the hell is " mirapoire " [ I'm guessing the spelling]. I speak french but don't recognise this word < if indeed it is french
mirepoix - its a fine chopped carrot, onion and celery base
The choice of meat picked for this pie which is chuck makes this meat pie very tender! Excellent presentation by this young chef !
Anthony Joseph Lucchese
Made it today so yum. Omitted the pork and the tomato paste. Still perfect
Ingredients
2 tbsp extra virgin olive oil
1kg beef chuck steak, sinew removed and cut into 5cm chunks
Salt and pepper
1 large onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, finely chopped
3 clove garlic, finely chopped
4 sprigs thyme
150g speck or pancetta, cut into lardons
¼ tsp ground clove
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 ½ tbsp plain flour
250ml red wine
250ml port
1L beef stock
100g button mushrooms, cut in 4
1 sheet of store-bought puff pastry
1 sheet of store-bought shortcrust pastry
1 egg, lightly whisked
Method
Preheat the oven to 200°C.
Heat 1 tablespoon of oil in a large casserole or heavy based pan over a medium to high heat. Season the meat with salt and pepper and seal on all sides. Set meat aside on a plate.
Heat the remaining oil in the same pan and cook the onion, celery, carrots, garlic, thyme and speck for 5 minutes or until just coloured. Stir in the ground clove, tomato paste, Worcestershire and cook for another minute.
Return the meat and any juices to the pan and toss to coat. Add flour, stir well, and cook off for 1-2 minutes. Pour the wine and port into the pan and bring to the boil, stirring and scraping any bits from the bottom.
Add the stock and mushrooms. Cover with a piece of baking paper with a small hole in the middle (a cartouche) and then a lid and cook on a low heat for 1½ hours or until the meat is tender. Once the meat is cooked remove from the pan and roughly shred with two forks. Discard the thyme sprigs and bring the sauce to the boil to thicken. Turn the heat off and fold through the meat. Let cool a little.
Grease a 24cm (approx.) pie dish with a little oil. Line base and sides with shortcrust pastry and cut off excess around the edges. Line with a piece of baking paper and fill with uncooked rice or pulses to weigh down. Bake in the oven for 15 minutes. Remove paper and rice/beans and cook for a further 10 minutes.
Pour the meat into the cooked shortcrust pastry shell and press down, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre. Bake in the oven for 30-35 minutes or until golden brown.
Found at everydaygourmet.tv/recipes/beef-pie/
I hope you used Lea & Perrins Worcester Sauce, 'cos if it ain't Lea & Perrins, it ain't Worcester Sauce.
You can probably trust her judgement given that she knows it's called Worcestershire Sauce, not Worcester Sauce :)
How did you reduce the liquids by that much in just 1.5hrs with 2 layers of cover over the liquid?
I'm curious as well too🤔
It is all fake
The flour also acts as a thickener!
Tried this a few times. Same problem as you describe David. Now I just don't bother with the parchment paper and add more flour... Taste delicious still but you make a very good point!
It's all fake. And there wasn't enough flour to thicken it that much even if they did reduce it.
I'm cooking this recipe right now and the sauce tastes amazing, however you will definitely need more than 1.5 hours to reduce the liquid... currently 3 hours in and still not as thick as in the video, even after removing the lid and baking paper after 1.5 hours. So just plan for more reducing time!
I had something liké this at dinner thé first Time I was in England. I didn't forgot it.
"...we don't want to leave any of that gorgeous sauce", proceeds to leave lots of sauce behind in the pan 🤦♀🤔
I wish I took pie making ability into account when I chose a partner... Ye I'm an idiot
Looks delicious, 1) is there a brisket like recipe? can it hang together to be chuncky? 2) using chuck, always ends up dry/tough for me (help?), and how much fat comes off? looking for that juicy textural pie...maybe I'm aiming too high...
Yes youre aiming too high. Aim lower (everytime).
Looks amazing! So does the beef pie! TBH the accent is the kicker!
Its a sin not to have a meat pie with tomato sauce!
Can I ask the recipe?
Link in description bro
Nice recipe just made a fresh pie 🥧 dough and done a steak chilli pie
I watched a few pie tutorials on youtube, but I reckon yours was the best !
Thanks for the awesome recipe. I tweaked it with some dark choc at the end. it was heavenly!
thumbs up for the bacon paper oooopppppss missheard that baking paper gotcha
Love this girls show
If i get a chance to watch
Thanks justine
I've never, ever thought of having tomato sauce with a meat pie; am I unusual??? I'm more a potato and gravy man! LOL!!
@An Aussie Farming in the Philippines Thanks for that! In which case, I'm trying it!! Cheers, chum! All the best.
@@wurlitzer895 Yes, very much, for most of us in Australia sauce on top of a meat pie really rounds it off but it does depend on the type of pie but most benefit from tomato sauce.
@@MaZEEZaM Don't get me wrong; I'm a huge tomato ketchup fan, but have never tried it with a meat pie. BUT as it's good enough for you Aussies, it's more than good enough for this Brit!! With warmest good wishes to you!! :)
Thats crazy, as an aussie it just belongs i never really considered that, that wasn't a world concensus.
@@wurlitzer895 I would clarify one thing, if I was making this a family pie, I would usually serve it with creamy, cheesy mashed potatoes, tinned baked beans and probably a veg such as green beans , peas or broccoli and served with gravy but made as individual pies to eat for lunch as a stand alone item, then I would add tomato sauce on top.
I’ve been using her recipe for the past 5 years. It’s legit, excellent taste. Thanks for your upload.
If you can bake it. Could this be made with other type of flour like almond meal flour. I got a problem with normal puff pastries and wheat based pie bases.
any true tradie would refuse this pie.
Yum 😋 and what a great 👍 chef 👩🍳. Clear and easy to follow.awesome
its just pronounced 'wuster' sauce
beutiful and delicious recipe.
Still my favourite pie recipe
She's even hotter than the Pie.
No tomato sauce required!
Aussie heratics.x
Please stop using French terms for cutting the veg .Most people or those who arnt' chefs may not know what it means .just think of the people who are just starting it is hard enough .The pie looks amazing well done .
but why not learn from observation and listening?
Why is onion considered gourmet and luxury in British food? In India, onion garlic ginger goes in majority of the stews and curries. Onion is a basic thing
This is Australian and it’s not considered luxurious at all, it goes into every single recipe
Very good.👍
Very nice🇨🇦
I am going to try this recipe. But I need to find the pie cover where it is formed on the bottom and at the top of pie. Certainly, the pie mold too.
The top is puff pastry, the bottom, short crust pastry, both available in most grocery shopping centre’s.
can children eat it????
(because of the alcohol)
no
no
Is that really the Holy Trinity because I thought the 3rd component is Bell-pepper?
I thought it was swede.
@@susancreed8430 💖
Onion, carrots and celery
I’ve never heard of capsicum or Swede being part of the base trio.
@@MaZEEZaM peradventure you can try it. Before Roger Bannister ran a dream mile nobody also heard about it. There are always new ways. What do you think?
If it has cellery in it I won't be eating it!
Looks great, but it would have been better with a recipe attached in US units of measure. When you said 200-degrees preheated oven, in the US (F) that is only used for food drying, not cooking!
lol, it is an Australian tv program.
Australian show my dude.
Could you please.put a ingredient list & oven temperature,
Pie looked delicious
There is a link in the description mate
OMG, I can't wait to bake this!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I don't see how you got that gravy so thick. I have cooked endless numbers of stews and there is no way that much liquid can disappear from a covered pot. Only what 3 tablespoons of flour? Did I miss a step or something?
its simmered for 1.5 hours.
Simmered for 1 1/2 half, cooled for another half hour, then sieved put back in the pan and shown to us.
Holy shit, that came out well.
Shame about the music 😡
Looks delicious! I've never used puff pastry before. Gotta give it a try!
I wish celery wasn’t so darn expensive or you could buy it sliced and frozen.
I buy it Blanche and freeze or dehydrate , enough for a year
@@colleenpritchett6914 oh ok, thanks. Do you slice it then blanch, or leave it in batons?
Great recipe.. and often times better the next day as all the flavors have really gotten married.. ;-)
Looks awesome!
Top tip with the Port.
Nice knockoff burek
Sweet,and the pie looks lovely aswell
Yum! 😋 Delicious this! 👍
Looks very nice thanks for the tips 😊
Very nice
you lost me when you put in the wine
Now that’s what you call a pie.
I would watch this just to hear her voice and see her pretty face (but I love the meat pie).
Marry me!
Move aside. Lol
Oh this is enough for this family of one 😂
yes 😂
What is speck?
Blueman smoked prosciutto.
Bacon
its just a whole piece of bacon.
Meet looks rubbery and tough as f. Lol
Why would you use Extra Virgin olive oil TO FRY? Super hot Olive Oil = BURNED. Otherwise a great video.
love your channel. This dish made me try the recipe!! and I am inspired with new ideas with your dish. Yummm :)
Where can I find this recipe.? What are the measures of the ingredients.
A bloody great looking pie, cheers Justine!