Ultimate Hunger food right there, i have almost cried with joy eating my way through one of these pies, There is something about comfort food on a Cold winters day in a Pub that makes me feel so cozy and warm.
Looking forward to giving this a try. My Scottish son-in-law is leaning on me pretty heavy to give this a try, for a taste of home. He gives me grandkids, I take care of the steak and ale pie...I'm on it!
@@aseal5511 I think you know you can't go wrong with mashy tato. Although I don't know how well it would work on the bottom. On top, ala shepherds pie, would be delicious
@@steakwilliams4448 My grandmother used to make it with potato on bottom and top and it came out superfine. Unfortunately she took the recipe with her and the lady who took care of her and learned the recipe from her, can't find her. She also made one fine "Arroz con pollo" (chicken with rice). My mom's Hispanic roots came from Panama and so did these recipes.
Respectfully, using a Guinness would achieve a similar sweetness profile as most amber or pale ales the recipe recommends, being a dry irish stout that uses a comparable or lighter grain bill. An Imperial Stout, Baltic Porter, IPA has roughly twice the grain bill as their dryer cousins, and would cook down to a more syrupy consistency. The chocolate malt in the Guinness would be a roasted-bitterness that would contrast with the pale ale's hop-bitterness... and now I'm planning on the recipe this weekend. Thank you!
Thank you for info. When I watched video I wish they took a minute to go over stouts and ales, other than to say what not to use. I do not drink, but like to be educated on this info.
Thank you for this articulate comment. I make a tasty guinness beef stew all the time. This is essentially that stew with a crust on top, so I could not understand why it wouldn't work.
This one is a winner. I used a little less meat and instead added peas, corn and carrots to get some veggies into it. Worked great. Only thing was I asked for boneless short ribs at the meat counter and the guy thought I was crazy. He gave me what he said would be the equivalent - boneless chuck roast and that worked very nicely.
2:08 LOL! I'm the type who'll often read the comments first and when I saw this one I thought, surely the quotation marks are sarcastic... NOPE! ROFLMAO!!!
I'm English, never had a steak pie with mushrooms (remind some of steak Diane which is awesome), usually it's nice chunks of kidney. Some will add a bottom crust but small individual pie bowls with just a bottom crust sides with chips/fries cooked in beef fat is amazing. Regardless, really enjoyed this video!!! Looked amazing!
Sainsburys do a really good steak, onion, mushroom and red wine pie. It's pricey but it is the best pie I've ever eaten. Or, you can just buy all the stuff, make a stew and put a puff pastry lid on it for ease 👍
this will be third time working this recipe. I have embellished a bit by adding some diced poached potato and some carrot with an addiional 1/4 cup of broth on the reduction cookdown. This is Football food (english and American) have a nice custard pudding waiting in the wings for desert and you won't get them out of the house after the game for hours.
Great recipe, very similar to my English grandma’s. She went one step further and made steak and oyster pie/pudding. Try adding some next time you make the recipe! It’s really quite stunning! P.s. try making a steak and ale pudding with suet crust.
Believe it not, in the 19th century, Steak & Oyster pie used to be poor man's food, rather like lobster rolls were in Maine Steak & Ale suet pudding is da bomb
For some unknown reason when I eat meat that was cooked with Bicarb, it gives me a lot of heartburn. I have tried cooking the same protein with and without at the same time (oxtail) and believe it or not, the bicarb cook gave me heartburn.
If you can't eat the thing from one hand while standing with a beer in the other hand, it's not a proper pie! Pub pies should be self contained, with a top and bottom crust. Anything else is just stew with pastry.
Your need to soak the beef (usually cheap cuts) in the ale at least overnight. It varies depending what part of the UK your in, I've seen a pie with just the lid called a Steak Day in Northampton I think. But traditionally your just wrapping up last nights stew in pastry so you can take it to work for lunch (no Tupperware). We also have Pasties which are rectangle pies but the Cornish pastie is done Calzone style. So make a big pan of stew, feed everyone and make some pies/pasties with the left overs, wack em in freezer.
Lovely, my mouth was watering throughout the whole video. Question: do you nice ladies have recipes for instant pots? Just got one, have made great beans and beanless chili, threw some frozen thin steaks and pork chops, but need more ideas before I stick it in the closet. ☺☺
Egads Man!!! My Nan would be rolling in her grave! Sour cream? No bottom pastry? Mushrooms? Even the food processor is wrong, Flour, Salt, and small cubes of butter in a bowl using your fingers to press the butter into the flour, And for those who say it takes to long to make, I'm sure there is a McDonalds around the corner, and that doesn't take any time at all😂
@@docclabo6350 is that the only difference? I saw this recipe and thought "it needs a bottom crust". The crust is my favorite part, absorbing all that gravy. Probably why I am a crustacean
That steak and ale pie is looking great and I have to try making it myself and see how it turns out. I may end up using American ale though to put in the pie like Budweiser and then tear into it after it comes out of the oven fully cooked.
Mate knows her steak pie but.... for an extra treat... Add two tablespoons of stilton cheese to the mixture before baking to make it a steak and stilton pie.. Plus I add a nice dollop of Coleman's my mustard! Also If you can, I've found shepherd neames bishop finger ale to be the best ale to use.. not sure if it's available in the states.. but it's very good Oh and I always use ready made pastry.. Delia Smith and nigella do so meh..
Love this recipe! I have had stake and ale pie once at my favorite pub in Topeka, Kansas called the Celtic Fox, it was so good I thought I had died and gone to heaven because of all the flavor.
That brings back memories. I used to live near a British Pub that had great pies. I preferred their Steak and Kidney Pie though. If you haven't done one (I couldn't find it), maybe you could do that someday. I've failed with any recipe I tried.
@@steakwilliams4448 I should add that people are advocating for a nose to tail policy for consuming meat. I'm trying to the extent I can. My local Asian grocer sells almost anything you can think of. Two of the things sold that I can't bring myself to try is lungs and stomach. Tongue, heart, liver, blood sausage, head cheese, chicken giblets, and so on are great. Lungs and stomach are just nasty looking.
@@steakwilliams4448 - Hi SW. Kidneys are ok, just an acquired taste. Your butcher should have (in order of cooking time) lamb, pig and ox kidneys. Use ox kidney in a slow cook beef pie because the others will break down too quickly. Ox is beef so the flavour matches. Liver is another kind of offal that makes a tasty meal (lamb's liver, bacon and onions in gravy mmm). I find ox liver and pig's liver are too coarse. That's about as far as I go with offal. Try Scott Rea's channel for some easy cook British recipes - ruclips.net/video/oTw5tPt4KmA/видео.html
Wonderful. I will make this next week. Do they sell ale by the can? I may have to buy a 4 pack of local craft dark ale, light on the hops. Wish me luck. I love beer in my cooking, but do not like to drink.
Same here in South Wales. No need for the additions to the meat for browning either or to the pastry for a nice short crust. It is a nice recipe but prefer the true British version. 😊😊
I am from Yorkshire and I thought the whole recipe was unnecessarily complex. It really does need a pastry base. The only base-less pies I know are those horrible tinned ones.
I can understand how baking soda (bicarb) would lend a brown color. However, I don't see how it is a good replacement for browning the meat from a flavor development perspective. If doing so in batches in the pot takes too long, one way to brown the meat while also streamlining the recipe would be to place the meat on a baking sheet or two and brown it in the oven.
It adjusts the Ph on the surface of the meat, making it brown more easily. I'm not a food chemist, but I've seen dozens of references to this technique in RUclips videos from reputable sources. Here is a quote from Serious Eats: "Because baking soda is alkaline (meaning it raises pH levels), it also speeds along the Maillard reaction-the chemical process responsible for the complex flavors of cooked, browned foods."
It also destroys the nutrients in the meat and vegetables. I would never use it in something like this when I can just brown the meat and could it low and slow to get it tender.
[sultry voice] "Waft of Beef, eau de parfum by Bridget." In the commercial instead of running along a beach and making out with a model, it's just Bridget smelling a pot of stew and eating steak and ale pie.
I should know by now not to watch this at dinner time :-) my stomach is grumbling and wants some of that beauty pie. I guess I’ll just have to make it sometime soon.
Thank you, ladies. So nice to hear that Britain has one dish you like. Perhaps you might risk trying bubble and squeak, which always reminds me of my mother's kitchen. Your British husband should be able to help you find a recipe.
NOTHING these days are rigidly SHOULD BE's ... top only... bottom and top ... heck, there's even a bottom only, to give way to other delicious toppings to add to the taste experience ... Just chill some... with the should's ... this is a democracy after all and the endgame is to come up with something delicious for all tastes and palates ..
This IS a staple of British Pies but there is debate about Top or Bottom and Top Crust. Personally I prefer a Bottom and Top Pie, they seal in the filling better and you can eat them with one hand (Individual ones). The beer has to be a flavoursome one not your everyday incipid things which is why I am suprised you said no to Guiness. I tend to do my pie fillings in a slow cooker.
This is beef stew. Bottom crust would be a soggy mess. To make a bottom crust workable, the filling would need to be much drier. By the way, a brown ale has plenty of flavor. So does an English pale ale. She said the increased maltiness of the Guinness might change the flavor profile, but I think that's a personal preference.
Looks yummy. Look up Michel Blanc making a steak and kidney pudding as a comparison; a different dish but an interesting comparison, and also a British pub staple.
It's fairly traditional in Scotland to have a steak pie for new year's Day dinner. Usually bought from the local butcher and it'll come in a tinfoil ashet and won't have a pastry base, you get either a standard steak pie or you can get one with link sausages in it as well.
I am excited to make this recipe. Boneless short in a 3 lb portion would cost $40 + cad ($28+ usd), so I am going to use stewing beef (what you call chuck roast in the States). I am so excited that this recipe has mushrooms :).
Hi, all. I’m no beer expert as I prefer to drink wine or spirits. Can anyone recommend a beer that falls within the guidelines of this recipe? Something available at most regional grocery stores? I’m in the Cleveland area of Ohio if that helps. Thanks!!!
I'm in the same boat as you my friend! My family has been growing wine grapes in the Central San Joaquin Valley of California for 100+ years, I studied enology and wine marketing at CSU Fresno and worked at the largest crush facility (winery) in the world which also had a distillery, but when it comes to beer, I know virtually nothing. I can drink a whole bottle of Corona when it's offered and one other local brew was pretty good, but the other few beers that I've tried have been so gross that I couldn't handle more than a couple of sips before I handed it over to a friend. We were not a beer-drinking family. My French-Basque grandpa's philosophy was to teach children to enjoy alcohol with family, close friends and lots of food. It was not to be treated as the forbidden fruit. He gave me my first taste of wine at age 7, which I didn't like and secretly passed to my mother when Grandpa wasn't looking, but to show a distaste for it would have been a grave insult. It would have been the same as spitting on his beautiful pristine vineyard that was his and his immigrant parents life's work. By age 8, I liked my first glass of wine, a light Chardonnay and then he fixed me my first highball of whiskey and Coca-Cola at his home bar, though I'm sure it was more soda than whiskey. It's still my favorite adult beverage. He thought that it was better for a kid to taste alcohol at home with their parents than to sneak around and obtain it dishonestly and get into trouble with their friends and the law or even worse and cause an accident. He preached "everything in moderation." No one ever had too much too drink at our family holidays and birthday parties, but we did usually eat too much! Grandpa was born on the ranch in 1922 and the community at that time was predominantly Italian. When he was in grammar school there was a little Italian boy who got into trouble with their teacher because his mother sent wine in his lunch tin. A couple other kids used to always smell of wine because their parents owned a little tavern in town and one of their jobs in the tavern was to refill the bottles of wine that sat on the tables from the large barrels kept in the basement, so some drips and spills were inevitable. During the prohibition era, it was still legal for families to produce wine for personal consumption and my great-grandparents did just that and we actually still have the antique winemaking equipment here on the ranch. I'd love to restore it, even if I can't put it back into use.
@@susansparke3462 Wow, Susan! Thanks for the comment. What a nice story to read. Sounds like you have very found memories of your family! As a wine drinker, I must say I’m jealous of your upbringing!
My Mom, used to make this but always added kidney. It was steak and kidney pie at our house, and oh my it was delicious. Many years ago. I never made it as my sons and husband all made horrible sounds at the mention of kidneys. I don't think they even sell kidneys in the grocery stores today. My Mom was Welsh and one of the world's best cooks.
I used to buy kidneys in Sainsbury's, but I don't know if they still sell them. Certainly mainstream groceries in the US don't sell kidneys, but you can get them from Mexican/ Hispanic butchers/ meat markets.
A bit of a mix up. Close, but in a way that only a confused American attempting to make British cuisine could manage to get almost right 🤣. The British pub classic would undoubtedly be using puff pastry not short crust. What you've made is closer to traditional home fayre as typified by a generation of grandmothers, but the extra pastry ingredients are quite unnecessary. The problem is that whilst pubs use the cheap and possibly safer option of only using a lid, a proper homemade steak and ale pie would ALWAYS have a pastry base. Lastly, no-one would cut a circle of pastry out. A couple of sliced air vents is more than adequate. (Although my mother/grandmother used to both swear by a porcelain bird in the middle of the pie to act as a vent and to stop it sinking - not sure that adds much though)
Okay i wanna say a few things, First, Bridget Lancaster's hair is BEAUTIFUL! Those curls! Gurl WERK IT. I really appreciated her knowledge on this recipe. I feel like she has made this maybe a few (100) times and KNOWS HER SHIT! Its really nice. I want to see more recipes like this where the person knows it from personal experience. It feels organic and relatable.
😂 Bridget opens pot of beef, beer, and mushrooms. Julia: "You can really smell the beef, you can smell the beer, and you can smell the mushrooms." Rollin... 😂🤣🤣😂
Just to be pedantic, this isn't a pie in the accepted sense. A pie is a sealed pastry dish, i.e. pastry top and bottom, so you would line the pie dish with pastry, blind bake it, pop in the filling then top with the pie crust. But these days it seems any dish with a topping, be it pastry or mashed potato, is known as a pie. One tip, rearding browning the meat, which I was unaware of is the addition of bicarb to the raw meat prior to putting it the casserole pot. That would just heighten the heartburn risk for me. That said, this DOES look like a very tasty dish.
I had a beautiful chuck roast, the gravy was delicious, we skipped the pie version and served it over boiled red potatoes! will do the pie next time, this recipe is a keeper. Thank you
So your making it with lamb then ( Shepard pie is made with lamb - Cottage Pie is made with beef) as to no crust !!! what Brit ever ate or made a pie without the crust at bottom lol)
Well a steak pie should have a bottom as well as a top and plenty of Brits will complain if you give them a “top only” pie. However this is probably a really tasty dinner so can’t complain too much.
Luckily the ones from lodge or tramonita also work great and cost way less. Let cruset are pretty, but they ain't $300 pretty. And the food sure doesn't care.
I got the one recommended on ATK, you can get it for 100-120 on Amazon. Its enameled cast iron, like the one they're using. I love it. I can't remember for sure, but I think it's a cuisinart. If I find the episode, I'll try to come back here to link it to you
Have you tried sauteing mushrooms in butter until they're amazing? If you've only had them raw in a salad, or even just "undercooked" like you get in some restaurants, especially Asian cuisine where its quickly fried, you might be picking up on that raw mushroom flavor. I love mushrooms, not really when they're raw though. Mushrooms change drastically depending on how they are cooked/ how long. If you know that you don't like mushrooms, regardless of how they're cooked, then it is what it is. I just don't want you to miss out :(
@@larrysmith2638 that was the point. Steak and Kidney pie is one of the best things I have ever eaten. I just wish that it were more available here in Minnesota.
The house smelled amazing, and everyone was lined up and staring at the oven when the timer sounded. This was a huge hit.
Ultimate Hunger food right there, i have almost cried with joy eating my way through one of these pies, There is something about comfort food on a Cold winters day in a Pub that makes me feel so cozy and warm.
Pie by open fire in pub will get any man (or woman) through the worst of winter days 👍
@@wavydavy9816 Don't forget the Mash and Gravy
Looking forward to giving this a try. My Scottish son-in-law is leaning on me pretty heavy to give this a try, for a taste of home. He gives me grandkids, I take care of the steak and ale pie...I'm on it!
That collar up ROCKS my day!
Steak pie does have a pastry case...
.worked in kitchens all around the UK for 25 years, always had a pastry case.
Right? I was wondering what they meant saying it doesn't have a bottom crust. Since when?
EXACTLY
If you don't want to make the crust, just put that "lovely beefyness" over egg noodles and top with a bit of sour cream Yum! !! !!!
How about a mashed potato top? or bottom?
@@aseal5511 I think you know you can't go wrong with mashy tato. Although I don't know how well it would work on the bottom. On top, ala shepherds pie, would be delicious
@@aseal5511 What you are describing is called a cottage pie. Add some grated cheese on top of the potato as an option.
@@TheCrunchbird Not my grandmother's recipe and it was plate licking good!
@@steakwilliams4448 My grandmother used to make it with potato on bottom and top and it came out superfine. Unfortunately she took the recipe with her and the lady who took care of her and learned the recipe from her, can't find her. She also made one fine "Arroz con pollo" (chicken with rice). My mom's Hispanic roots came from Panama and so did these recipes.
Respectfully, using a Guinness would achieve a similar sweetness profile as most amber or pale ales the recipe recommends, being a dry irish stout that uses a comparable or lighter grain bill. An Imperial Stout, Baltic Porter, IPA has roughly twice the grain bill as their dryer cousins, and would cook down to a more syrupy consistency. The chocolate malt in the Guinness would be a roasted-bitterness that would contrast with the pale ale's hop-bitterness... and now I'm planning on the recipe this weekend. Thank you!
Thank you for info. When I watched video I wish they took a minute to go over stouts and ales, other than to say what not to use. I do not drink, but like to be educated on this info.
@@rickmiletic1376 Same
Thank you for this articulate comment. I make a tasty guinness beef stew all the time. This is essentially that stew with a crust on top, so I could not understand why it wouldn't work.
Guiness is the only choice
This one is a winner. I used a little less meat and instead added peas, corn and carrots to get some veggies into it. Worked great. Only thing was I asked for boneless short ribs at the meat counter and the guy thought I was crazy. He gave me what he said would be the equivalent - boneless chuck roast and that worked very nicely.
“Mhmmm I love a Mushroom facial”😂
This comment is what I came here for. Bwahahaha!!!
What’s going on in your profile pic 👀
2:08 LOL! I'm the type who'll often read the comments first and when I saw this one I thought, surely the quotation marks are sarcastic... NOPE! ROFLMAO!!!
"Oh my!" George Takai
"A Waft of Beef," a new fragrance by Bridget. A little behind the ear and carnivores salivate.
I'm English, never had a steak pie with mushrooms (remind some of steak Diane which is awesome), usually it's nice chunks of kidney. Some will add a bottom crust but small individual pie bowls with just a bottom crust sides with chips/fries cooked in beef fat is amazing.
Regardless, really enjoyed this video!!! Looked amazing!
Sainsburys do a really good steak, onion, mushroom and red wine pie. It's pricey but it is the best pie I've ever eaten.
Or, you can just buy all the stuff, make a stew and put a puff pastry lid on it for ease 👍
@@wavydavy9816 yeah was thinking that
aye its normally chicken with mushroom in a pie or bacon and mushroom
@@girlsdrinkfeck don’t You daré to insult our lovely steak and ale pie xx xD
@@AllanRadko not a fan of ale gravy TBH, im a man of simple times
Love this. Anymore British classics on the cards?
Ahh it looks delicious 😋 tkx for always sharing..
this will be third time working this recipe. I have embellished a bit by adding some diced poached potato and some carrot with an addiional 1/4 cup of broth on the reduction cookdown. This is Football food (english and American) have a nice custard pudding waiting in the wings for desert and you won't get them out of the house after the game for hours.
Great recipe, very similar to my English grandma’s. She went one step further and made steak and oyster pie/pudding. Try adding some next time you make the recipe! It’s really quite stunning! P.s. try making a steak and ale pudding with suet crust.
Believe it not, in the 19th century, Steak & Oyster pie used to be poor man's food, rather like lobster rolls were in Maine
Steak & Ale suet pudding is da bomb
For some unknown reason when I eat meat that was cooked with Bicarb, it gives me a lot of heartburn. I have tried cooking the same protein with and without at the same time (oxtail) and believe it or not, the bicarb cook gave me heartburn.
If you can't eat the thing from one hand while standing with a beer in the other hand, it's not a proper pie! Pub pies should be self contained, with a top and bottom crust. Anything else is just stew with pastry.
I need to make this sometime soon
Your need to soak the beef (usually cheap cuts) in the ale at least overnight. It varies depending what part of the UK your in, I've seen a pie with just the lid called a Steak Day in Northampton I think. But traditionally your just wrapping up last nights stew in pastry so you can take it to work for lunch (no Tupperware). We also have Pasties which are rectangle pies but the Cornish pastie is done Calzone style. So make a big pan of stew, feed everyone and make some pies/pasties with the left overs, wack em in freezer.
Lovely, my mouth was watering throughout the whole video. Question: do you nice ladies have recipes for instant pots? Just got one, have made great beans and beanless chili, threw some frozen thin steaks and pork chops, but need more ideas before I stick it in the closet. ☺☺
Check out Pressure Luck onRUclips for Instant Pot Recipes.
Spot on. GALS..🍺
Gad, that’s glorious!!👍👍Two thumbs up!!
Hi, I LOVE this show ...
Can I use store brought pie crust?
Of course. Personally I'd use puff pastry, but regular pastry would work too.
Looks great
7:13 that’s an absolute win
Here we go again, another facial I love it 😋😋😋👍
Egads Man!!!
My Nan would be rolling in her grave!
Sour cream? No bottom pastry? Mushrooms? Even the food processor is wrong,
Flour, Salt, and small cubes of butter in a bowl using your fingers to press the butter into the flour,
And for those who say it takes to long to make, I'm sure there is a McDonalds around the corner, and that doesn't take any time at all😂
I prefer Scottish meat pies, with a bottom crust, but that looks fantastic. Thanks!
One can't have too much crust!
@@rmknicks I absolutely agree. Maybe that's why I'm such a crusty old man.
@@docclabo6350 is that the only difference? I saw this recipe and thought "it needs a bottom crust". The crust is my favorite part, absorbing all that gravy. Probably why I am a crustacean
that's the type we commonly eat in Aus
Does the bottom crust get soggy with all that moisture?
Wow I've always been looking for a good meat pie thanks! It looks amazing I can't wait to make it!!!!! I can smell it now!!
That steak and ale pie is looking great and I have to try making it myself and see how it turns out. I may end up using American ale though to put in the pie like Budweiser and then tear into it after it comes out of the oven fully cooked.
Mate knows her steak pie but.... for an extra treat... Add two tablespoons of stilton cheese to the mixture before baking to make it a steak and stilton pie..
Plus I add a nice dollop of Coleman's my mustard!
Also
If you can, I've found shepherd neames bishop finger ale to be the best ale to use.. not sure if it's available in the states.. but it's very good
Oh and I always use ready made pastry.. Delia Smith and nigella do so meh..
Also serve with cheese mash and seasonal veg.. with a nice pint
Love this recipe! I have had stake and ale pie once at my favorite pub in Topeka, Kansas called the Celtic Fox, it was so good I thought I had died and gone to heaven because of all the flavor.
Doesn't seem to be on the menu anymore.
@@larrysmith2638 that's too bad because it was awesome.
That brings back memories. I used to live near a British Pub that had great pies. I preferred their Steak and Kidney Pie though. If you haven't done one (I couldn't find it), maybe you could do that someday. I've failed with any recipe I tried.
Kidney? Like the organ? You can eat those? 😳
@@steakwilliams4448 Yes. They taste great if you can cook them properly, which I can't it seems.
@@steakwilliams4448 I should add that people are advocating for a nose to tail policy for consuming meat. I'm trying to the extent I can. My local Asian grocer sells almost anything you can think of. Two of the things sold that I can't bring myself to try is lungs and stomach. Tongue, heart, liver, blood sausage, head cheese, chicken giblets, and so on are great. Lungs and stomach are just nasty looking.
@@steakwilliams4448 - Hi SW. Kidneys are ok, just an acquired taste. Your butcher should have (in order of cooking time) lamb, pig and ox kidneys. Use ox kidney in a slow cook beef pie because the others will break down too quickly. Ox is beef so the flavour matches. Liver is another kind of offal that makes a tasty meal (lamb's liver, bacon and onions in gravy mmm). I find ox liver and pig's liver are too coarse. That's about as far as I go with offal. Try Scott Rea's channel for some easy cook British recipes - ruclips.net/video/oTw5tPt4KmA/видео.html
@@Ottawa411 - the Scots make their famous haggis with lungs and stomach.
Wonderful. I will make this next week. Do they sell ale by the can? I may have to buy a 4 pack of local craft dark ale, light on the hops. Wish me luck. I love beer in my cooking, but do not like to drink.
Invite some friends over who like beer. You gonna eat that pie all by yourself?
Damn! That looks incredible. ATK thanks for the recipe.👍
A couple of things to try, use beef tallow for the crust and sprinkle black salt on top of the eggwash.
Thank u for sharing 👀🤗
That IS a British model!!👍😄
Don't know what part of the UK you guys have been but my pies have a base and side 😂
Same here in South Wales. No need for the additions to the meat for browning either or to the pastry for a nice short crust. It is a nice recipe but prefer the true British version. 😊😊
I am from Yorkshire and I thought the whole recipe was unnecessarily complex. It really does need a pastry base. The only base-less pies I know are those horrible tinned ones.
@@garrick3727 by Fray Bentos! Yuch! Could not agree with you more. 😊😊
Leave out the mushrooms and omg this looks absolutely delectable! 😋👌🏻
yh i detest mushrooms
I can understand how baking soda (bicarb) would lend a brown color. However, I don't see how it is a good replacement for browning the meat from a flavor development perspective. If doing so in batches in the pot takes too long, one way to brown the meat while also streamlining the recipe would be to place the meat on a baking sheet or two and brown it in the oven.
It adjusts the Ph on the surface of the meat, making it brown more easily. I'm not a food chemist, but I've seen dozens of references to this technique in RUclips videos from reputable sources. Here is a quote from Serious Eats: "Because baking soda is alkaline (meaning it raises pH levels), it also speeds along the Maillard reaction-the chemical process responsible for the complex flavors of cooked, browned foods."
It also destroys the nutrients in the meat and vegetables. I would never use it in something like this when I can just brown the meat and could it low and slow to get it tender.
[sultry voice] "Waft of Beef, eau de parfum by Bridget."
In the commercial instead of running along a beach and making out with a model, it's just Bridget smelling a pot of stew and eating steak and ale pie.
Holy Crap that looks good 🤤
"umami bombs" I have a new term now. Thx Julia.
I should know by now not to watch this at dinner time :-) my stomach is grumbling and wants some of that beauty pie. I guess I’ll just have to make it sometime soon.
I would make individual pies. So much easier than trying to serve.
some medium sized ramekins would do the job I bet!
Hearty and weedy. My favorite beef.
This is a re-upload, but I still watched it again. That looks so good I can't help it.
What English ale did you use in this? I would like to use the same one...
try either Newcastle Brown Ale or bishops finger
Thank you, ladies. So nice to hear that Britain has one dish you like.
Perhaps you might risk trying bubble and squeak, which always reminds me of my mother's kitchen. Your British husband should be able to help you find a recipe.
"technically not a pie as it doesn't have a bottom crust"!?
While there are some people that just top it, it SHOULD have a bottom.
Yeah, I assumed that this was the ''pub style'' part, though I wouldn't know as I go to pubs to drink, not eat, lol.
@@reahthorolund8373 I've only had it once at a pub and it had a bottom
NOTHING these days are rigidly SHOULD BE's ... top only... bottom and top ... heck, there's even a bottom only, to give way to other delicious toppings to add to the taste experience ... Just chill some... with the should's ... this is a democracy after all and the endgame is to come up with something delicious for all tastes and palates ..
Ida Nicely said 😉
4:36 How does adding egg and sour cream activate gluten? Fat and acid both inhibit gluten development.
I think it's more to enrich and tenderize the dough.
This IS a staple of British Pies but there is debate about Top or Bottom and Top Crust. Personally I prefer a Bottom and Top Pie, they seal in the filling better and you can eat them with one hand (Individual ones). The beer has to be a flavoursome one not your everyday incipid things which is why I am suprised you said no to Guiness. I tend to do my pie fillings in a slow cooker.
This is beef stew. Bottom crust would be a soggy mess. To make a bottom crust workable, the filling would need to be much drier. By the way, a brown ale has plenty of flavor. So does an English pale ale. She said the increased maltiness of the Guinness might change the flavor profile, but I think that's a personal preference.
Looks yummy. Look up Michel Blanc making a steak and kidney pudding as a comparison; a different dish but an interesting comparison, and also a British pub staple.
Yummy
Steamed Steak and Kidney Suet Pudding.
It's fairly traditional in Scotland to have a steak pie for new year's Day dinner. Usually bought from the local butcher and it'll come in a tinfoil ashet and won't have a pastry base, you get either a standard steak pie or you can get one with link sausages in it as well.
This sounds so good, but I detest mushrooms... can anything replace them?
Try adding Worcester sauce to the filling to make up for the missing umami flavour.
So glad you asked this! I hate mushrooms too. May have to try with the Worcestershire substitute. I know my husband would love this!
I liked your recipe. If you come up with a recipe for steak and kidney pie please let us know.
Or you could look it up on the internet yourself.
More Brit recipies...Please! Another cheeky brit
I am excited to make this recipe. Boneless short in a 3 lb portion would cost $40 + cad ($28+ usd), so I am going to use stewing beef (what you call chuck roast in the States). I am so excited that this recipe has mushrooms :).
Hi, all. I’m no beer expert as I prefer to drink wine or spirits. Can anyone recommend a beer that falls within the guidelines of this recipe? Something available at most regional grocery stores? I’m in the Cleveland area of Ohio if that helps. Thanks!!!
I'm in the same boat as you my friend! My family has been growing wine grapes in the Central San Joaquin Valley of California for 100+ years, I studied enology and wine marketing at CSU Fresno and worked at the largest crush facility (winery) in the world which also had a distillery, but when it comes to beer, I know virtually nothing. I can drink a whole bottle of Corona when it's offered and one other local brew was pretty good, but the other few beers that I've tried have been so gross that I couldn't handle more than a couple of sips before I handed it over to a friend. We were not a beer-drinking family. My French-Basque grandpa's philosophy was to teach children to enjoy alcohol with family, close friends and lots of food. It was not to be treated as the forbidden fruit. He gave me my first taste of wine at age 7, which I didn't like and secretly passed to my mother when Grandpa wasn't looking, but to show a distaste for it would have been a grave insult. It would have been the same as spitting on his beautiful pristine vineyard that was his and his immigrant parents life's work. By age 8, I liked my first glass of wine, a light Chardonnay and then he fixed me my first highball of whiskey and Coca-Cola at his home bar, though I'm sure it was more soda than whiskey. It's still my favorite adult beverage. He thought that it was better for a kid to taste alcohol at home with their parents than to sneak around and obtain it dishonestly and get into trouble with their friends and the law or even worse and cause an accident. He preached "everything in moderation." No one ever had too much too drink at our family holidays and birthday parties, but we did usually eat too much! Grandpa was born on the ranch in 1922 and the community at that time was predominantly Italian. When he was in grammar school there was a little Italian boy who got into trouble with their teacher because his mother sent wine in his lunch tin. A couple other kids used to always smell of wine because their parents owned a little tavern in town and one of their jobs in the tavern was to refill the bottles of wine that sat on the tables from the large barrels kept in the basement, so some drips and spills were inevitable. During the prohibition era, it was still legal for families to produce wine for personal consumption and my great-grandparents did just that and we actually still have the antique winemaking equipment here on the ranch. I'd love to restore it, even if I can't put it back into use.
@@susansparke3462 Wow, Susan! Thanks for the comment. What a nice story to read. Sounds like you have very found memories of your family! As a wine drinker, I must say I’m jealous of your upbringing!
I'm going to try Boddinton's pub ale, usually I like Guinness Extra stout, but that'll be a smaller batch, to try first.
Newcastle Brown Ale
Girls I'm on my way around please save me a big piece of that YUMMY PIE! I'll bring a nice cake to top it off!
What brand of ale would you recommend?
"Manns Brown Ale" or "Newcastle Brown Ale" are a good traditional choice in the UK , my favorite to use is the "Manns"
Yum❤
Hello, America's Test Kitchen Ladies.
Could I please have the ingredients at thank you
My Mom, used to make this but always added kidney. It was steak and kidney pie at our house, and oh my it was delicious. Many years ago. I never made it as my sons and husband all made horrible sounds at the mention of kidneys. I don't think they even sell kidneys in the grocery stores today. My Mom was Welsh and one of the world's best cooks.
I used to buy kidneys in Sainsbury's, but I don't know if they still sell them. Certainly mainstream groceries in the US don't sell kidneys, but you can get them from Mexican/ Hispanic butchers/ meat markets.
the word 'savory' was invented when this pie was first made.
A bit of a mix up. Close, but in a way that only a confused American attempting to make British cuisine could manage to get almost right 🤣.
The British pub classic would undoubtedly be using puff pastry not short crust. What you've made is closer to traditional home fayre as typified by a generation of grandmothers, but the extra pastry ingredients are quite unnecessary. The problem is that whilst pubs use the cheap and possibly safer option of only using a lid, a proper homemade steak and ale pie would ALWAYS have a pastry base.
Lastly, no-one would cut a circle of pastry out. A couple of sliced air vents is more than adequate. (Although my mother/grandmother used to both swear by a porcelain bird in the middle of the pie to act as a vent and to stop it sinking - not sure that adds much though)
What size is American cup? My cup measure is normally 8oz
D if your lucky.
8 oz is an American cup. 10 fl oz is an imperial British cup, but now we use metric.
Yum Yum
Okay i wanna say a few things, First, Bridget Lancaster's hair is BEAUTIFUL! Those curls! Gurl WERK IT. I really appreciated her knowledge on this recipe. I feel like she has made this maybe a few (100) times and KNOWS HER SHIT! Its really nice. I want to see more recipes like this where the person knows it from personal experience. It feels organic and relatable.
The only thing that should be in a pie is meat 😍🥧
😂 Bridget opens pot of beef, beer, and mushrooms.
Julia: "You can really smell the beef, you can smell the beer, and you can smell the mushrooms." Rollin... 😂🤣🤣😂
But not the onions 🤔
The written recipe does not indicate increasing oven temperature to 400 for the final bake. So crust didn’t brown as much, but still delicious.
Just to be pedantic, this isn't a pie in the accepted sense. A pie is a sealed pastry dish, i.e. pastry top and bottom, so you would line the pie dish with pastry, blind bake it, pop in the filling then top with the pie crust. But these days it seems any dish with a topping, be it pastry or mashed potato, is known as a pie. One tip, rearding browning the meat, which I was unaware of is the addition of bicarb to the raw meat prior to putting it the casserole pot. That would just heighten the heartburn risk for me. That said, this DOES look like a very tasty dish.
I had a beautiful chuck roast, the gravy was delicious, we skipped the pie version and served it over boiled red potatoes! will do the pie next time, this recipe is a keeper. Thank you
yes plz :D
I am lazy so I would have suggested puff pastry from the grocer. I use it for my Sheppard's pies too!!!!!!!
Shepherds pie is topped with mashed potatoes not pastry crust!
So your making it with lamb then ( Shepard pie is made with lamb - Cottage Pie is made with beef) as to no crust !!! what Brit ever ate or made a pie without the crust at bottom lol)
Ok, so for those of us who are not beer connoisseurs, what kind would you use?
@@Zelnyair Thank you! Of course, I have never heard of Aleys. But, I can ask!
Newcastle Brown Ale
KIDNEYS would've made this infinitely more English.
Who says there’s no pie crust on the bottom?! Coming from a cheeky Brit! 🇬🇧
I don't have any pots which can go in the oven. Would dark balsamic vinegar work instead of alcohol?
How is it you could smell the beer, when she actually used Ale???😁
Ken Kellar In the UK what you call ale we generally call beer. And what you call beer is known as lager. Or piss.
@@spencerwilton5831
jeez man you killed him
Came for the pie, stayed for the mushroom facial
Well a steak pie should have a bottom as well as a top and plenty of Brits will complain if you give them a “top only” pie. However this is probably a really tasty dinner so can’t complain too much.
7:14 you're welcome
Anymore British recipes?
Waft of Beef. Favorite fragrance. Too funny🤣🤣🤣🤣🤣🤣
Guinness works just fine and there is no reason not to have a pastry bottom either.
Can you do a veggie lasagna? I would appreciate it.
Mushroom facial I'm dead
Who is this "Mushroom Facial" person of which you speak?
That used to be one of my specialties. Only Peter North gave a better mushroom facial.
@@steakwilliams4448 2:09 in
Hello.
I still prefer meat pies with full pastry. Looked delicious, and wouldn't leave the table if it were served, but it was a few steps too much.
I've always wanted one of those Dutch ovens, but $350 is a bit out of my price range. 😔
Luckily the ones from lodge or tramonita also work great and cost way less. Let cruset are pretty, but they ain't $300 pretty. And the food sure doesn't care.
I got the one recommended on ATK, you can get it for 100-120 on Amazon. Its enameled cast iron, like the one they're using. I love it. I can't remember for sure, but I think it's a cuisinart. If I find the episode, I'll try to come back here to link it to you
The Lodge and Amazon Basics dutch ovens are equally great!
It's a pot you'll cook with for the next 50 years - a worthwhile investment.
Is there something that could be substituted for the mushrooms? I really don't care for them. This looks delicious though.
Have you tried sauteing mushrooms in butter until they're amazing? If you've only had them raw in a salad, or even just "undercooked" like you get in some restaurants, especially Asian cuisine where its quickly fried, you might be picking up on that raw mushroom flavor. I love mushrooms, not really when they're raw though. Mushrooms change drastically depending on how they are cooked/ how long. If you know that you don't like mushrooms, regardless of how they're cooked, then it is what it is. I just don't want you to miss out :(
Yeah don't out them in. Put whatever you like did you try broccoli? Make it your own have fun remember mushrooms are soft & give off a lot of liquid.
Bicarbonate of Soda. Sour Cream!Just do it properly. Suppose we should be thankful there's no sugar or cheese. Or chocolate!
I hate beer and ale I wonder what would make a good substitute for it
Beer
make something else, rather than mess it up, and be unhappy.
I wonder how good this would be with the addition of kidney pieces
Then you just re-invented beef and kidney pie.
@@larrysmith2638 that was the point. Steak and Kidney pie is one of the best things I have ever eaten. I just wish that it were more available here in Minnesota.