I don't think I've ever smelled a recipe through my monitor screen until I watched yours. Excellent job, mate! I spent 7 years in your country in the American Air Force - learned how to make beer and appreciate the chip shop pies. THIS looks the the Grand Daddy of pies and the stout gravy is the accent mark I was looking for. Thanks for this, and bringing back some great memories.
Lol the best part of this video is how much your into the food your cooking. I can relate to salivating as something I’m cooking with good flavours is turning out well. Made me smile lots watching you enjoy the pie and mash. The filling does look amazing & I’m sure the mash is delicious. ❤
That is one very good looking Steak 'n' Stout Pie, I personally prefer channels that can be bothered to present the Ingredient list and Quantities on screen, one quick pause and a photo of the recipe to add to my Food Album!
My goodness!!! I can't wait to make this. I plan on making it for Thanksgiving, i am so over the turkey and ham always on thanksgiving menus here in the states. What a welcome change this will be.
@@charredfoodco Steak and ale is different and distinct from steak and Guinness. You may not use Guinness and call it steak and ale, the flavors are too different.🤷♂️👎🤡
@@spanqueluv9er depends on what you refer to as ale really I suppose. First few lines of this article state Guinness is a type of ale amp.cnn.com/cnn/2021/03/17/health/guinness-beer-good-for-you-wellness/index.html But to be fair, the details remain the same, either would be delicious
I was in lincoln uk a whole month for work. And ever since ive been to england ive been craving a nice steak/lamb pie 🤤 non of that here in canada unfortunately 😢
Your recipe looks like one I will be trying. I’ve never made a steak and ale pie before. Can I please ask where your pie tin came from along with its sizes. I have some but they are shallow and would like some deeper ones.
Looks fantastic, I'll make sure to try this recipe! Do you have any instructions for the gravy? Also, any tips about pie cases? I like the look of yours. Thanks!
Hey Magnus! I made a simple gravy but creating a roux with equal parts melted butter and flour, then slowly added a rich beef stock and stirred till smooth. The pie cases are from Amazon. They’re really great.
My first potato ricer was like yours, holes sides and bottom, but it was so annoying as potato went everywhere and made a mess. My second only had bottom holes and was so much better to use.
Sounds nice fella, but how was the pastry` I don`t think it was mentioned ,as you know the pastry has to be just as nice to make a good marriage ,loll Have you tried that recipe but for a more vintage taste add 5-10 grams of Stilton cheese depending how much you want the strength coming through ,and a 1/2 teaspoon of English mustard . and heat a bay leaf when throwing in your veg its gives that ye old flavor,
Yup, I agree. I’m hindsight the music was a bad idea lol. Sorry man. Great recipe though worth watching till the end. Also I’m aware of video length these days and keep them less long and more to the point.
@ICanUCanCook nah, that guy couldn't tune the music out and focus on the process. That'd a Him problem. I had no issue, and yeah stay to the point, but don't get so short you forget to be specific. People these days have the shortest attention spans
And pray, where is the recipe in the main post (or even the comments)? Or is this the classical 'clickbait' that we have got accustomed to for most online posts?
There’s a link to the recipe directly in the description buddy. Here it is again if your struggling - icanucancook.com/steak-and-alestout-pie-in-shortcrust-pastry/
@@charredfoodco sadly this link takes me to a private site. Would love to know the dimensions of the pan you are using.....we are debating if it's a 4" X 3" or a 5" X 3" (or a 4" X 2")....... :)
I'm torn between this type of beef and ale (milk stout in this case which is delicious) pie and the mash on the top version. I really like the texture of the baked mash. One thing that kills me about Brits is how they switch between metrics and I guess (American?) standard measuring. Like saying to roll the dough to 2-3mm thick (which was closer to 1/2 inch) and then for the top or lid saying to cut it 1/2 inch bigger than the baking dish. That's the only thing I caught in this video but I've seen people switch between mile and kilometer, liter and gallon. I think the only thing they do on cooking shows is stick to celsius. I have a couple of suggestions though, don't roll/knead your dough so much. You're making a pie not a loaf of bread that has yeast and will rise. The key to a flakey pie dough is to NOT work in all the butter/lard so that the little lumps of butter/lard melt away and create the flakey layers. Lastly you don't need a knife the size of a claymore sword to trim away the excess dough, grab a paring knife.
All valid points lol And all noted, I’ve actually changed my recipe slightly, I’ll be filming the new version very soon. Small knife included I promise ;)
I don't think I've ever smelled a recipe through my monitor screen until I watched yours. Excellent job, mate! I spent 7 years in your country in the American Air Force - learned how to make beer and appreciate the chip shop pies. THIS looks the the Grand Daddy of pies and the stout gravy is the accent mark I was looking for. Thanks for this, and bringing back some great memories.
I recreated this whole dish but made one big pie, it was amazing and the mash was unreal.Thank-you x
I’ve done this also, great work 👍🏻
🤤 That looks deeeeeeelicious. I'll be making this in Tucson, AZ.
Thankyou man!
Lol the best part of this video is how much your into the food your cooking. I can relate to salivating as something I’m cooking with good flavours is turning out well. Made me smile lots watching you enjoy the pie and mash. The filling does look amazing & I’m sure the mash is delicious. ❤
Thankyou so much Dee!
Now thats a proper pie full to the brim 😋 nice job im salivating 😂
Thankyou. You can’t beat a pie crammed with filling lol
That is one very good looking Steak 'n' Stout Pie, I personally prefer channels that can be bothered to present the Ingredient list and Quantities on screen, one quick pause and a photo of the recipe to add to my Food Album!
Looks so good. Gonna try this for sure.
My goodness!!! I can't wait to make this. I plan on making it for Thanksgiving, i am so over the turkey and ham always on thanksgiving menus here in the states. What a welcome change this will be.
Hope you enjoy
Jeez the pie came out textbook mate...fair dues. I can almost smell it through the screen.😃😋
lol thanks man!
Good to see you back. Ad
Hey, thanks!
Great looking pie mate. Delicious.
Don't trim pie before cooking.
Trim it up after lid is cooked 🙂
Went to Uni in England (American here), and i’ve been craving a proper meat pie! This looks like the one! 👌✨
Thanks buddy
Looks awesome mate! Will be making one today cheers 🇦🇺👍🍻
Love pie - that was a great pie
Thanks man
New zealand and aussie pies are huge as well!! can't bet a kiwi pie, mate....
looks good I'd have put some fine green beans with it or Spring cabbage.
Mash potato is so good. As a Coliacs, I can't eat gluten, but I will try and do this with with alternatives. Great VID!
Thankyou so much. Please let me know how it turns out 👍🏻
You can post in my Facebook group, I know everyone would love to see it!
That was such an enjoyable video and it looks scrumdiddlyumptious! I will definitely try It. I hope I can find stout similar here in the states.
Thank you so much
@@charredfoodco Steak and ale is different and distinct from steak and Guinness. You may not use Guinness and call it steak and ale, the flavors are too different.🤷♂️👎🤡
@@spanqueluv9er depends on what you refer to as ale really I suppose.
First few lines of this article state Guinness is a type of ale
amp.cnn.com/cnn/2021/03/17/health/guinness-beer-good-for-you-wellness/index.html
But to be fair, the details remain the same, either would be delicious
New subscriber here fella... well done looks grouse...yum
Cheers Robbie! Appreciate it man!
Really good video Ste will definitely give this a go
Thanks josh! Let me know how it goes!!! It’s my new fave lol
I was in lincoln uk a whole month for work. And ever since ive been to england ive been craving a nice steak/lamb pie 🤤 non of that here in canada unfortunately 😢
Looks like awesomeness
My mouth is watering
Really great, thank you for that great recipe.
You are most welcome, I hope you enjoy it.
Thank you for this video. Could you please link the recipe?
Here you go, icanucancook.com/steak-and-alestout-pie-in-shortcrust-pastry/
So nicely done 🤩🤩
Thank you 🙏🏼
Hope you are enjoying my recipes as well ✌
@@hcuisines5504 just watched the manchurian chicken video
Thanks for appreciate dear 💕💕
I like it 👍
Your recipe looks like one I will be trying. I’ve never made a steak and ale pie before. Can I please ask where your pie tin came from along with its sizes. I have some but they are shallow and would like some deeper ones.
Hi Nick. I got them from Amazon. Quite cheap.
I’ll see if I dig out the link 👍🏻
@@charredfoodco size please?
Great post,stay connected Regards Akshata 💓
Thank you, I will
Looks fantastic, I'll make sure to try this recipe! Do you have any instructions for the gravy? Also, any tips about pie cases? I like the look of yours. Thanks!
Hey Magnus!
I made a simple gravy but creating a roux with equal parts melted butter and flour, then slowly added a rich beef stock and stirred till smooth.
The pie cases are from Amazon. They’re really great.
Beautiful rich tasty recipe changed my view completely on the old Steak and Ale debate!
I made this. Loved it. Subbed. Good job bud . Thank you. Sooooo tasty
You are most welcome brother!!! Glad you enjoyed it!!!
Yumm
Keep up the good work and delicious recipes 👍🔔✅
Wishing you lots of success 🤩🔔👍stay connected 🙏
Thank you so much 😊
Subscribed 😊
Thanks man!! Appreciate it 👍🏻
How do you make the gravy?
Mate, I was fucking drooling over that😂
Hahahahahah glad you enjoyed it
Watching from flour,eggs and yeast channel. Hope to see more soon!
Thank you, will check it out now ;)
@camv5193 Wtf does any of that mean?🙄🤡🤦♂️
@@spanqueluv9er I was letting the creator know how I found this video
My first potato ricer was like yours, holes sides and bottom, but it was so annoying as potato went everywhere and made a mess. My second only had bottom holes and was so much better to use.
Ye I’ve upgraded to the one from Joseph Joseph. Its pretty good
where find milk stout
If you can’t find it, any stout will work buddy
@@charredfoodco Thank you
How do I find the recipe
In the description
Omg! I’m currently on a diet and actively torturing myself watching this. That’s on my menu once I lose these 23 pounds.
lol. I’m currently on a similar mission, I’m strict 6 days of the week and have one day where I eat what I like. Working so far!
Please share recipe
Sounds nice fella, but how was the pastry` I don`t think it was mentioned ,as you know the pastry has to be just as nice to make a good marriage ,loll
Have you tried that recipe but for a more vintage taste add 5-10 grams of Stilton cheese depending how much you want the strength coming through ,and a 1/2 teaspoon of English mustard . and heat a bay leaf when throwing in your veg its gives that ye old flavor,
That sounds awesome, I’ll give the stilton a try for sure!
Looks yummy, but it can't be touted as a steak and ale pie if one is using stout as opposed to ale. 🇬🇧
In the states we call this pot pie😂
Had to bail out @16:17 due to the annoying music loop.
Yup, I agree. I’m hindsight the music was a bad idea lol.
Sorry man. Great recipe though worth watching till the end.
Also I’m aware of video length these days and keep them less long and more to the point.
@ICanUCanCook nah, that guy couldn't tune the music out and focus on the process. That'd a Him problem. I had no issue, and yeah stay to the point, but don't get so short you forget to be specific. People these days have the shortest attention spans
And pray, where is the recipe in the main post (or even the comments)?
Or is this the classical 'clickbait' that we have got accustomed to for most online posts?
There’s a link to the recipe directly in the description buddy.
Here it is again if your struggling - icanucancook.com/steak-and-alestout-pie-in-shortcrust-pastry/
@@charredfoodco- ok, thanks 👍
@@charredfoodco sadly this link takes me to a private site. Would love to know the dimensions of the pan you are using.....we are debating if it's a 4" X 3" or a 5" X 3" (or a 4" X 2")....... :)
"Wuster" sauce.
Haha ;)
I'm torn between this type of beef and ale (milk stout in this case which is delicious) pie and the mash on the top version. I really like the texture of the baked mash. One thing that kills me about Brits is how they switch between metrics and I guess (American?) standard measuring. Like saying to roll the dough to 2-3mm thick (which was closer to 1/2 inch) and then for the top or lid saying to cut it 1/2 inch bigger than the baking dish. That's the only thing I caught in this video but I've seen people switch between mile and kilometer, liter and gallon. I think the only thing they do on cooking shows is stick to celsius. I have a couple of suggestions though, don't roll/knead your dough so much. You're making a pie not a loaf of bread that has yeast and will rise. The key to a flakey pie dough is to NOT work in all the butter/lard so that the little lumps of butter/lard melt away and create the flakey layers. Lastly you don't need a knife the size of a claymore sword to trim away the excess dough, grab a paring knife.
All valid points lol
And all noted, I’ve actually changed my recipe slightly, I’ll be filming the new version very soon.
Small knife included I promise ;)