I only found your channel last week Geoff and I’m slowly binge watching your videos. It’s great to watch real content here on RUclips and the fact you forget to press record is brilliant I think it shows your human. Keep the content flowing Geoff. Regards David
Hi David. I am glad you found the channel. I more often forget to press Stop Recording, but you never get to know about that since I edit out the extra footage. LOL.
I made a couple of these earlier this month using store bought pie crust and puff pastry for the top. I froze one and had the other for dinner. Amazing how easiy they are to make (just a lot of steps), and well worth the effort. The next ones (i always make enough for 2 pies), im going to try using Bella and Shirtaki mushrooms.
HI Keith. i agree it is well worth the effort. I have also taken to buying some dried porcini mushrooms, or dried wild mushrooms that I soak and then add into the mixture during cooking. They add an immense amount of flavour, and the soaking water can be used in the stock.
This is my go to recipe for a beef pie. Had to substitute mushrooms (my wife hates them, unfortunately) with celery, carrots and fried potatoes, but it still works like a charm. Many thanks, my beef pies were a huge hit!
Geoff, I just discovered and joined your channel today. I am enjoying your videos immensely. I started with Christmas pudding (which we don’t have much of here in the States) then the pasties and now I’m on to this one. I had ankle surgery today so my only job for a few weeks is to elevate the leg and rest. You have given me motivation to heal quickly so I can get back in the kitchen and try your recipes. Fortunately, I was able to make a few Christmas fruit cakes (Mary Berry’s recipe) a few weeks ago, but your mincemeat quick breads and cookies look awesome and far too good not to include in holiday baking. Maybe I can get my husband to take pity on me and make them. Thanks for sharing your recipes and tutorials. You just may make this convalescence bearable! Can’t wait to see what you create next. My best to you this holiday season. Danny in Champaign, Illinois, USA
HI Danny. Welcome to my channel. I am glad you are enjoying the videos, and the recipes. I hope your convalescence goes well. It does, as you say, give you the time to check lots of the videos to decide what you might wish to bake when you are up and about again. Though I cannot prove it I do believe almost every recipe on my Christmas Playlist has healing properties, so point your husband in that direction and maybe he can help you get back on your feet in time for a lovely Christmas.
What I like about your video is that of all the Brits with food recipes you have taken the time to give us the Fahrenheit temperatures. Here in the states we don’t do Celsius temperatures. Thank you for that.
or like some videos I watched and they kept saying 'mark 4' and it took me awhile to figure out 'mark 4' was the number 4 on the knob on the stove, so mark 4 was the medium low, since the dial went to the number 9.
I know the video is longer but the details matter to me and this video helped me a lot.... especially the way he used his imagination while arranging the pastry and taking care of extra details. Thank you.... it helps a lot
Yum, can't wait to make this delish steak & mushroom pie . ( The pie crust would be great for chicken and mushroom pie as well ). Thanks, so pleased to find your youtube channel & blog .
Thanks for sharing this recipe with all of us. It looks delicious! As for what you refer to as a couple mistakes...EVERY chef makes mistakes. The important thing in life is that we recognize the mistakes, figure out how to either correct or to capitalize on the "mistakes" and go on. I've baked many pies in my life time and have made more mistakes than I can possibly recall and sometimes the mistakes turned into a disaster and sometimes they turned out great! But EVERY mistake taught me something! And thank you for the tip about using the parchment paper! I never thought of doing that...but I'll use your tip from now on! So all-in-all....I'll give you my own scoring grade of " TEN THUMBS UP "!!!!!!
Hi Sue, you can just use more stock instead of wine. I use rich beef stock, which I can buy in sachets, or in cubes and little pots in my local supermarkets.
Thanks very much for the tasty looking recipe Geoff. I cooked the meat yesterday, and left it in the fridge. I plan on cooking this tonight to impress a new lady friend. If she's not impressed by this pie? She's not the one for me lol.
very good tutorial, and we all make mistakes Geoff! its nice that you mentioned what you did and how you remedied the situation. Im making the filling as I write
Fantastic family recipe.I used shortcrust pastry for bottom of pie which I coated lightly with egg white and put it in fridge for ten minutes.After adding the steak and mushrooms,I finished the top of pie with puff pastry.It was a great success with the bottom of the pie crust remaining crunchy.Thanks,Geoff from a Brit in America.
Really great video! Good job! Quick note for all the people who dislike his videos you people are really mean, this person puts a lot of hard work in his videos and his baking. It makes me sad to see even just one dislike on a video! Anyways I love your work Geoff! Hope to see more videos!! 🙂👍
Hi Harry, thanks very much. I am glad you enjoy the videos.You can't please all of the people all of the time, so I don't fret much about dislikes. I am just happy to get some likes, and some positive comments.
Hey Geoff your the main man ,Im an ex pat living in Canada and into cooking some good old brit eats watching you was a blast and I did everything you suggested when cooking my pie thanks man it turned out great , great video with senior moments we all get approaching our last chapter thanks again Bill Cockney Boy
Hi Bill, that's great, I am glad your pie turned out well. As for senior moments they seem to be more prevalent these days though I consider them to be attractive little quirks.
@@geoffsbakingblog So far so good, the fear over the virus is gone. Food here and family rock. Think I shall try out your pie. It really looks good - too bad YT still hasn't gotten a way to transmit smells across the screen. Thank you for the reply. Stay well.
Hi Phil, thanks very much. I can't really rehearse the videos, as it would all be too much for me to eat. So it has to be 'off the cuff' so to speak. Which means that when things go wrong they are likely to be seen. LOL.
Hello Geoff, great work and the pie was relish...I am glad you were a little slower "not much" it gave me time to absorb it without going back, so I appreciate that. As I have a disability for me it was great..looking forward to your other recipes.
Well done Geoff,, pie looks amazballs! You seem to have a much better appreciation of making pastry than most men on here do!! Pastry is the opposite of bread! It needs as little handing as possible, little water and everything as cold as possible. Most men I see ( and some women for that matter) seem to think you knead the hell out of it, it’s wet through and sticking to the board. That’s great if you want to break windows with it!! Lol Great job!!!
Hi Jackie, thanks very much for your kind comments. Since making this pie I have improved my pastry making, with some really very good results. The pastry in this pie was good, but I can now do better, if that doesn't sound too boastful.
Hi Geoff … looking to make this lovely looking pie on the weekend. Just wondering whether sliced mushrooms are ok to use or are chopped mushrooms better? Enjoy your videos
Hi Octavia. I hope you enjoy the pie. Using sliced mushrooms will be fine, though since mushrooms shrink quite a lot during cooking I wouldn't slice them too thinly.
@@geoffsbakingblog thank you for responding. I made the mistake of buying sliced mushrooms for the pie. Maybe I’ll just go buy some whole mushrooms tomorrow so they’re chunkier in the pie. Looking forward to the results. Thanks again.
I'm using pastry crust from the store! Your recipe is the best one that I have seen on the internet so far. And easiest to follow.🙏👍💕allot of cooks put tyme in it but I don't like rosemary or tyme in meat dishes.
HI Caroline, I used skirt steak, but chuck steak or any cut of meat which is best cooked slowly to make it tender will be fine. Skirt has such a lovely flavour.
Geoff Cooper Thank you for the heads up. I tried making one with chuck & the other with rump. Both were good, but I am curious to make my next one using the skirt steak 🥩. Yay! Many thanks for responding
@@caroshmarow Hi Caroline, a couple of days ago I posted another video, of individual steak and ale pies made with a hot water crust pastry. They were very good indeed, and also used skirt steak.
Geoff Cooper Thank you Geoff, unfortunately my fella doesn’t like the taste of ale in my cooking 😫, however I will defs subscribe to your channel. Enjoy your Weekend.
Okay, I know this one is really reaching back a few years but this one is excellent and I will most certainly make this pie either tomorrow night for starters and dinner the next night or sometime this week as it looks like we need to chill the filling for best results... I wonder if I can also try to sub out the wine for a bottle of Guinness at another time as I can tell this will also make it into the dinner rotation in our home... Thumbs up again!!!! Thank you ever so much,,,
cooking the meat in the large pot to begin is simpler and brings a better result for things like stews and soups because it retains the oil and meat dripings whitch will bind the flour or dispurse in any water or stock that is added
I am not an expert but for me the purpose of the flour is to help thicken the sauce. If the flour is added to the meat before browning I assume it would be cooked onto the meat and therefore unable to absorb the liquid to help the thickening. Having browned the meat, to seal in the flavour I added the flour to help the thickening.
@@geoffsbakingblog Having done some more reading it seems that the general consensus is that if you flour the meat before browning it will help the meat brown better and it will still thicken the gravy, but there are other conflicting opinions!
Hi Surfer Chick, thanks very much. This video is my most successful one, in terms of views. I wonder if anyone who watched it has actually tried the recipe.
Hi Surfer Chick, that's a shame, but I understand. For the past4 months my diet has been very restricted too as I try to reduce my blood sugar level. So although I make these things I have to be very strict about only tasting and not eating as much of the bakes as I once did.
Hi, From memory the stock was a little plastic cup of concentrate and I had to add boiling water. I don't usually make my own though I am sure it would probably be a richer flavour. The Knorr stock cubes or pots like i just mentioned are very good.
Just watch the sodium content as the cubes have a high amount of salt. There is a product I found made in Israel. It's name is "Osem Consomme Soup and Seasoning Mix," which is suitable for vegetarians. (parve.) The UK importer is: Osem UK Ltd., 7-8 Hemmells Park, Hemmells, Laindon, Basildon, Essex SS 15 6GF. It comes in a 14.1 OZ (400g) yellow plastic container with a bright red top lid, pictured with a big bowl of clear broth with parsley bits floating on top. Only 10 calories per cup. I add about 1.5 tsp. to a very large pot of soup. Pretty good stuff.
Hi there, thanks very much. I think it is a matter of preference, but the recipe I followed from the Hairy Bikers did it that way. But I also seem to recall watching a video of the Hairy Bikers making the pie, when they mentioned that flouring before browning actually inhibited the flour from absorbing liquid to thicken the sauce during cooking. I am not sure that it matters too much really. Certainly the flour cooked out during the whole process.
Hi Celeste, the link is always shown below the video, if you click SHOW MORE. But here it is too: geoffsbakingblog.blogspot.com/2016/03/steak-mushroom-pie-with-butter.html
Geoff, in the recipe on your baking blog, (as linked in the description above), as an ingredient in the shortcrust pastry, you state: "1 large egg, with 2 tsp cold water whisked together," but in the video, when adding the egg, at 20:24 you referred to the egg as "egg yolk." Could you please clarify whether the egg is whole or is it the yolk only?
@@geoffsbakingblog Hi Geoff, thanks for the clarification. I was a little confused, not only because of the present video, but also because your recipe for "Individual Minced Steak Pies" ruclips.net/video/QY47h-uqq5g/видео.html also specifies egg yolks in the shortcrust pastry, (although, in that case, the written recipe on your blog also specifies "egg yolks"). Is that shortcrust pastry recipe meant to be the same as for this steak and Mushroom pie, or is there a particular reason for using egg yolks in one recipe, but whole egg in another? (I think you may gather from these questions that my level of knowledge about pastry making could be considered "dangerous").
Hi Rebecca, thanks very much. On my blog there are several savoury recipes. As for videos I can think of Cheese & Onion Pasties, Cheddar Crackers, Bread Cones(that you can fill with anything) and Individual Minced Steak Pies. You can search youtube, with my name and those titles and you should find the videos.
Hi Joseph, if you look at the description below the video you will see a link to the recipe. For your convenience I will copy the link here too, just click on it: geoffsbakingblog.blogspot.com/2016/03/steak-mushroom-pie-with-butter.html
Love the idea of putting strips of baking parchment under the pie to aid removal, but beware if you bake this in a gas oven that they don't catch fire!!!! Pie looks absolutely delish!! :) :) :)
@@geoffsbakingblog Thanks for replying, Geoff. I have a double gas oven and am very aware of the possibility of unintentional combustion!! Take care! Peter A
Great recipe Geoff thank you! Have you always been a good cook, do you do it as a professional? I'm always intrigued by all cooks if they've done it for a living or as a hobby 🤔 🙂
HI Chris Cobain. Thanks very much. I haven't always been a cook. I really started baking about 6 years ago, to fill in some spare time. Of course I have always cooked my own meals.
Hi Geoff im going to do this one ,/ hope you don't mind slight criticism the beef would color a lot faster if you didn't keep flirting it around the pan let it do its thing
@@geoffsbakingblog Hi Geoff yes looking forward to it , i'm looking doing your xmas sausage rolls they also look fab, you can't seem to buy good sausage rolls anymore, keep up the good work , Regards Trevor.
Washing mushrooms does not add more than a few grams of water at most. Mushrooms are already about 90% water. Mushrooms will give off almost all of that water to the pan all at once if you don't get the pan hot enough.
Hi Roxy777777, Yes the parchment paper worked well, I lifted the pie out and it stayed intact. I don't think there were any leftovers within ten minutes of cutting it open, LOL.
You can give a quick rinse but NO you can't soak them. They are sponges, thus the name mushroom. Soaking also changes color and texture, do it and then look at the water...you lost flavor and color.
Where did I say soak? But they are sponges, FULL sponges, if they were dried they would be EMPTY sponges, empty sponges that can be soaked in a liquid of your choice. Any water accumulated is a small price to pay for clean food. If you want to eat shit infused steak and mushroom pie just for the texture that is on you. I'll make do
hum, nice tutorial, but critical part missing, when you next doing it again, maybe consider recording only the missing bit, and squeeze it in between, you can use youtube editor to split the clip, and slide in the new footage right through then remove the part where you say i forgot to record, so it fits perfectly. thanks for your effort anyway :)
There is something immensely satisfying in watching a bloke cook a pie. Great video.
Hi, thanks very much, glad you liked it.
On Wed
I only found your channel last week Geoff and I’m slowly binge watching your videos. It’s great to watch real content here on RUclips and the fact you forget to press record is brilliant I think it shows your human. Keep the content flowing Geoff. Regards David
Hi David. I am glad you found the channel. I more often forget to press Stop Recording, but you never get to know about that since I edit out the extra footage. LOL.
The man who has never made a mistake has never made anything. Wonderful video much appreciated.
HI Pat. that is very true. I do try to limit the mistakes but, inevitably, I prove to be entirely fallible.
I made a couple of these earlier this month using store bought pie crust and puff pastry for the top. I froze one and had the other for dinner. Amazing how easiy they are to make (just a lot of steps), and well worth the effort. The next ones (i always make enough for 2 pies), im going to try using Bella and Shirtaki mushrooms.
HI Keith. i agree it is well worth the effort. I have also taken to buying some dried porcini mushrooms, or dried wild mushrooms that I soak and then add into the mixture during cooking. They add an immense amount of flavour, and the soaking water can be used in the stock.
It looks delicious. We aren't all presenters but there are many more who aren't bakers! Loving it!
Thanks very much.
This is my go to recipe for a beef pie. Had to substitute mushrooms (my wife hates them, unfortunately) with celery, carrots and fried potatoes, but it still works like a charm.
Many thanks, my beef pies were a huge hit!
Hi RosoMC. That's great. I am glad your pies were so enjoyed.
Geoff remains calm and carries on
Geoff, I just discovered and joined your channel today. I am enjoying your videos immensely. I started with Christmas pudding (which we don’t have much of here in the States) then the pasties and now I’m on to this one. I had ankle surgery today so my only job for a few weeks is to elevate the leg and rest. You have given me motivation to heal quickly so I can get back in the kitchen and try your recipes. Fortunately, I was able to make a few Christmas fruit cakes (Mary Berry’s recipe) a few weeks ago, but your mincemeat quick breads and cookies look awesome and far too good not to include in holiday baking. Maybe I can get my husband to take pity on me and make them.
Thanks for sharing your recipes and tutorials. You just may make this convalescence bearable! Can’t wait to see what you create next. My best to you this holiday season.
Danny in Champaign, Illinois, USA
HI Danny. Welcome to my channel. I am glad you are enjoying the videos, and the recipes. I hope your convalescence goes well. It does, as you say, give you the time to check lots of the videos to decide what you might wish to bake when you are up and about again. Though I cannot prove it I do believe almost every recipe on my Christmas Playlist has healing properties, so point your husband in that direction and maybe he can help you get back on your feet in time for a lovely Christmas.
Hi Geoff, I like your honesty and this makes me like you better. Am a great fan of your recipes.
Hi Uma Singh. thanks very much.
What I like about your video is that of all the Brits with food recipes you have taken the time to give us the Fahrenheit temperatures. Here in the states we don’t do Celsius temperatures. Thank you for that.
But you can always go on the internet and check as there are conversions readily available.
or like some videos I watched and they kept saying 'mark 4' and it took me awhile to figure out 'mark 4' was the number 4 on the knob on the stove, so mark 4 was the medium low, since the dial went to the number 9.
I hope all your work was appreciated. This is NOT "fast food". Thanks for the video.
+bruce bowen Hi, yes the pie was enjoyed by all. It does take a while to make, but is certainly worth all the effort.
@@geoffsbakingblog You friends and family are lucky to have you in the fold.
@@ethelnewberry151 Hi Ethel, thanks for saying so. I must remember to tell them that. LOL.
You need slow food for the filling.
You deserve many thumbs up! Please don’t be so hard on yourself. Thank you for teaching me!
Hi Pibble. Thanks very much.
This looks yummy. I am looking forward to trying it.
HI Tracy. Thanks very much. I hope you enjoy it.
Wow!! I definitely want to try this recipe, thanks for showing!
HI Christi. You are very welcome.
That looks delicious. Thanks, Geoff
HI Geoff, thanks very much. You are welcome.
I know the video is longer but the details matter to me and this video helped me a lot.... especially the way he used his imagination while arranging the pastry and taking care of extra details. Thank you.... it helps a lot
Hi, thanks. I am glad you found it useful.
Hi Geoff,
Made this for the family's tea today and it was very tasty.
Thanks
Davy
Hi Davy, that's great. I am glad everyone enjoyed it.
Yum, can't wait to make this delish steak & mushroom pie . ( The pie crust would be great for chicken and mushroom pie as well ). Thanks, so pleased to find your youtube channel & blog .
HI 1904say. I hope you enjoy the pie, and also see some more recipes on the channel that you may wish to try.
I always wanted to try this now I’m confident I can make it thanks for sharing this amazing video.
Hi there, that's great. I am sure it will work out well for you and you will love the pie.
Well done Geoff. You’ve inspired us to bake up a chicken mushroom pie for tomorrow’s supper.
HI Versacom Kev. I hope you enjoy it.
Yummy, There is a bit of a pie shortage from time to time here and was thinking of making one. Then I saw your pie..lovely! Thank you❤
HI Christine. It's a shame to have a shortage. But this pie will certainly make up for that.
Thanks for your recipe and great tutorial Geoff. The pie looks divine and can't wait to make it myself. Kind regards from sunny Torquay. 😉😉👍👍
HI M G. You are very welcome. You are also very lucky to be in sunny Torquay. It is damp and overcast here, and has been all day.
My fillings cooking away right now. Fingers crossed...no soggy bottom! Thank you for a fantastic recipe.
Hi Vicki. I do hope you enjoyed your pie.
Thanks for sharing this recipe with all of us. It looks delicious! As for what you refer to as a couple mistakes...EVERY chef makes mistakes. The important thing in life is that we recognize the mistakes, figure out how to either correct or to capitalize on the "mistakes" and go on. I've baked many pies in my life time and have made more mistakes than I can possibly recall and sometimes the mistakes turned into a disaster and sometimes they turned out great! But EVERY mistake taught me something!
And thank you for the tip about using the parchment paper! I never thought of doing that...but I'll use your tip from now on!
So all-in-all....I'll give you my own scoring grade of " TEN THUMBS UP "!!!!!!
Hi Randy, Thanks very much for your positive comments, and all those big thumbs up.
What can i substitute the wine with please. , and which stock do u recommend thanks 🥰
Hi Sue, you can just use more stock instead of wine. I use rich beef stock, which I can buy in sachets, or in cubes and little pots in my local supermarkets.
Ale or Guinness and Beef Stock
Thanks very much for the tasty looking recipe Geoff.
I cooked the meat yesterday, and left it in the fridge.
I plan on cooking this tonight to impress a new lady friend.
If she's not impressed by this pie? She's not the one for me lol.
Hi MegaSkyline69. Prepared to be worshipped like a God. LOL.
thank you sir, I appreciate your efforts... looks a nice tasty pie
HI Engin Kemal. You are very welcoe.
very good tutorial, and we all make mistakes Geoff! its nice that you mentioned what you did and how you remedied the situation. Im making the filling as I write
HI Melanie Anna-Maria Green. I do hope you enjoy the pie.
Fantastic family recipe.I used shortcrust pastry for bottom of pie which I coated lightly with egg white and put it in fridge for ten minutes.After adding the steak and mushrooms,I finished the top of pie with puff pastry.It was a great success with the bottom of the pie crust remaining crunchy.Thanks,Geoff from a Brit in America.
Hi Ann, thannks very much. I am pleased that it was a big success for you, sounds wonderful.
Thank you for all you do and I hope it was wonderful.
Oh yes, Steak and Mushroom pie is one of my favourites.
Really great video! Good job! Quick note for all the people who dislike his videos you people are really mean, this person puts a lot of hard work in his videos and his baking. It makes me sad to see even just one dislike on a video! Anyways I love your work Geoff! Hope to see more videos!! 🙂👍
Hi Harry, thanks very much. I am glad you enjoy the videos.You can't please all of the people all of the time, so I don't fret much about dislikes. I am just happy to get some likes, and some positive comments.
Geoff sorry I just thought you would get a bit sad when you see a dislike.
@@friendlyfroggy2978 No problem. I don't worry much, as long as most viewers seem to enjoy the videos. Thanks for your kind thoughts.
👍🙂
What a great video Mr. Cooper and thanks very much . I hope your holiday season is Awesome .
Hi Master Tracker, thanks very much. I hope you have a great Holidays as well.
Thank you, Geoff!
Hey Geoff your the main man ,Im an ex pat living in Canada and into cooking some good old brit eats watching you was a blast and I did everything you suggested when cooking my pie thanks man it turned out great , great video with senior moments we all get approaching our last chapter thanks again Bill Cockney Boy
Hi Bill, that's great, I am glad your pie turned out well. As for senior moments they seem to be more prevalent these days though I consider them to be attractive little quirks.
thanx geoff will def try this
HI Trudy G. That's great. I hope you enjoy it.
Really loved this... Watching here in E Africa. Hope you still cook. Reminds me of my dad a lot. Will try this.
Hi Briar Rhys. Still baking here. I hope all is well over there in Africa.
@@geoffsbakingblog So far so good, the fear over the virus is gone. Food here and family rock. Think I shall try out your pie. It really looks good - too bad YT still hasn't gotten a way to transmit smells across the screen. Thank you for the reply. Stay well.
Going over the ingredients now... Will do it on Saturday. Thank you.
@@RM-fs8ub HI Briar ryhs. I do hope you enjoy it. Please let me know.
Will do... I followed your short crust rule for cornish pasties and it went so well. Now am ready for a bigger project.
I love this recipe my go to steak and mushroom pie 🤤 EVERYONE loves it
Hi J K. That's great. I am glad they enjoy it.
Good video Geoff grate to watch a food prep video that does not appear rehearsed! Keep em comin geoff.
Hi Phil, thanks very much. I can't really rehearse the videos, as it would all be too much for me to eat. So it has to be 'off the cuff' so to speak. Which means that when things go wrong they are likely to be seen. LOL.
This recipe looks so delicious and easy to make 😍thank you for sharing
Hi there, you are most welcome.
Thanks very much,,,pie looks amazing...happy baking.great video ..humble beautyful..
Hi there, thanks very much.
Looks delicious
Hi Eli. Thanks.
Well done! I can't wait to try this!
Hi Pauline, I hope you enjoy it.
Thank you Geoff....that looks amazing....will definitely try your recipe. Don't worry about the mistakes
Hi Maggie. I hope you enjoy the pie when you make it. I am full of mistakes and if I worried about them I would never cook again. LOL.
Wow, this is so unexpectedly... relaxing
That's good.
Great recipe! Will try it for sure 😄
Hi Ploy Yeobo. Thanks very much. I do hope you enjoy the process of making the pie and then eating it.
You've made about 10 fewer mistakes than I would have done. My wife says that I'm a comedian chef because everything I cook tastes funny
Hi John, it's always good to have laugh over dinner, so you should cook everyday. LOL.
Hahaha
tell your wife i am stealing that saying lol
Hi Geoff, I m a new subscriber to your channel. Thank you for the lovely beef mushroom pie recipe.
Hi Frances, welcome to my channel. I am glad you enjoyed the recipe.
Very nice
Hi Iva, thanks very much.
Which pie crust did you put on the bottom? The 1/3 or the 2/3? Great recipe though!
Hi Claire. The bottom of the pie has 2/3 of the pastry. 1/3 forms the top.
Thank you!!🥰
Hello Geoff, great work and the pie was relish...I am glad you were a little slower "not much" it gave me time to absorb it without going back, so I appreciate that. As I have a disability for me it was great..looking forward to your other recipes.
Hi Jenefer thanks very much. I am glad the pie turned out well for you and that you found the video useful.
Looks great thanks Geoff must give this a go
Hi DeadSkull99. Thanks very much. I hope you enjoy it.
Well done Geoff,, pie looks amazballs!
You seem to have a much better appreciation of making pastry than most men on here do!!
Pastry is the opposite of bread!
It needs as little handing as possible, little water and everything as cold as possible.
Most men I see ( and some women for that matter) seem to think you knead the hell out of it, it’s wet through and sticking to the board. That’s great if you want to break windows with it!! Lol
Great job!!!
Hi Jackie, thanks very much for your kind comments. Since making this pie I have improved my pastry making, with some really very good results. The pastry in this pie was good, but I can now do better, if that doesn't sound too boastful.
Very nice looking pie though, thank you.
Wonderful! I can't wait to try this. Thank you so much for the great video. Totally entertaining and informative!
Hi Cathy, thanks very much I am glad you enjoyed it.
Hi Geoff … looking to make this lovely looking pie on the weekend. Just wondering whether sliced mushrooms are ok to use or are chopped mushrooms better? Enjoy your videos
Hi Octavia. I hope you enjoy the pie. Using sliced mushrooms will be fine, though since mushrooms shrink quite a lot during cooking I wouldn't slice them too thinly.
@@geoffsbakingblog thank you for responding. I made the mistake of buying sliced mushrooms for the pie. Maybe I’ll just go buy some whole mushrooms tomorrow so they’re chunkier in the pie. Looking forward to the results. Thanks again.
I'm using pastry crust from the store! Your recipe is the best one that I have seen on the internet so far. And easiest to follow.🙏👍💕allot of cooks put tyme in it but I don't like rosemary or tyme in meat dishes.
It's simplicity and delicious
@@rainyrrrr4183 Hi, I am so glad you enjoy it.
Which cut of steak did you use Geoff - I couldn’t catch it at my end.
HI Caroline, I used skirt steak, but chuck steak or any cut of meat which is best cooked slowly to make it tender will be fine. Skirt has such a lovely flavour.
Geoff Cooper Thank you for the heads up. I tried making one with chuck & the other with rump. Both were good, but I am curious to make my next one using the skirt steak 🥩. Yay! Many thanks for responding
@@caroshmarow Hi Caroline, a couple of days ago I posted another video, of individual steak and ale pies made with a hot water crust pastry. They were very good indeed, and also used skirt steak.
Geoff Cooper Thank you Geoff, unfortunately my fella doesn’t like the taste of ale in my cooking 😫, however I will defs subscribe to your channel. Enjoy your Weekend.
@@caroshmarow You have a great weekend too. I am going to make Banh Mi, a Vietnamese style baguette.
You are a prefectural Thank you 🙏
Hi Hasnah Adbullah. Thanks very much. You are most welcome.
Well done.
Hi Malcolm, thanks very much.
Okay, I know this one is really reaching back a few years but this one is excellent and I will most certainly make this pie either tomorrow night for starters and dinner the next night or sometime this week as it looks like we need to chill the filling for best results... I wonder if I can also try to sub out the wine for a bottle of Guinness at another time as I can tell this will also make it into the dinner rotation in our home... Thumbs up again!!!! Thank you ever so much,,,
Hi Julie-Joy, Yes you can swap out the wine for beer, guinness or extra stock, it will work well. I hope you enjoy the pie.
cooking the meat in the large pot to begin is simpler and brings a better result for things like stews and soups because it retains the oil and meat dripings whitch will bind the flour or dispurse in any water or stock that is added
Yes you could do it that way.
Yes, but you'd want to cook the meat in more batches.
Some people flour the meat then brown it, Geoff browns the meat then flours it, does it make any difference?
I am not an expert but for me the purpose of the flour is to help thicken the sauce. If the flour is added to the meat before browning I assume it would be cooked onto the meat and therefore unable to absorb the liquid to help the thickening. Having browned the meat, to seal in the flavour I added the flour to help the thickening.
@@geoffsbakingblog Having done some more reading it seems that the general consensus is that if you flour the meat before browning it will help the meat brown better and it will still thicken the gravy, but there are other conflicting opinions!
What size is the pie dish please?
HI Keith. The pie dish is 9inches/23cm in diameter.
Thank you.
Awesome... Looking forward for more...
Hi Dirk, thanks very much.
Thanks Geoff. Great job
Hi Walter, thanks very much.
My type of cook. About trying my very first pie and I am sure to get it right after watching this.
Hi there. That is great to be trying your very first pie. I hope you enjoy it, let me know how you get on.
Great video, pie looked delicious
Hi Surfer Chick, thanks very much. This video is my most successful one, in terms of views. I wonder if anyone who watched it has actually tried the recipe.
Oh, I'm sure they have! Sadly I can't as on a very restricted diet due to a liver problem, and pastry is a big no no
Hi Surfer Chick, that's a shame, but I understand. For the past4 months my diet has been very restricted too as I try to reduce my blood sugar level. So although I make these things I have to be very strict about only tasting and not eating as much of the bakes as I once did.
What did you use for stock? Premade boxed, canned or make your own? Looked great!
Hi, From memory the stock was a little plastic cup of concentrate and I had to add boiling water. I don't usually make my own though I am sure it would probably be a richer flavour. The Knorr stock cubes or pots like i just mentioned are very good.
Thank you!
Just watch the sodium content as the cubes have a high amount of salt. There is a product I found made in Israel. It's name is "Osem Consomme Soup and Seasoning Mix," which is suitable for vegetarians. (parve.) The UK importer is: Osem UK Ltd., 7-8 Hemmells Park, Hemmells, Laindon, Basildon, Essex SS 15 6GF. It comes in a 14.1 OZ (400g) yellow plastic container with a bright red top lid, pictured with a big bowl of clear broth with parsley bits floating on top. Only 10 calories per cup. I add about 1.5 tsp. to a very large pot of soup. Pretty good stuff.
Oh that looks yummy!
Hi Yeap OK. thanks very much.
Hi there, thanks very much. I think it is a matter of preference, but the recipe I followed from the Hairy Bikers did it that way. But I also seem to recall watching a video of the Hairy Bikers making the pie, when they mentioned that flouring before browning actually inhibited the flour from absorbing liquid to thicken the sauce during cooking. I am not sure that it matters too much really. Certainly the flour cooked out during the whole process.
Hi Malcolm,. Thanks very much.
I can't find the recipe...please help - THANKS
Hi Celeste, the link is always shown below the video, if you click SHOW MORE. But here it is too: geoffsbakingblog.blogspot.com/2016/03/steak-mushroom-pie-with-butter.html
Geoff, in the recipe on your baking blog, (as linked in the description above), as an ingredient in the shortcrust pastry, you state: "1 large egg, with 2 tsp cold water whisked together," but in the video, when adding the egg, at 20:24 you referred to the egg as "egg yolk." Could you please clarify whether the egg is whole or is it the yolk only?
HI Christopher, sorry for the confusion. I clearly mis-spoke in the video. The recipe, as shown on the blog with one large egg is correct.
@@geoffsbakingblog Hi Geoff, thanks for the clarification.
I was a little confused, not only because of the present video, but also because your recipe for "Individual Minced Steak Pies" ruclips.net/video/QY47h-uqq5g/видео.html also specifies egg yolks in the shortcrust pastry, (although, in that case, the written recipe on your blog also specifies "egg yolks"). Is that shortcrust pastry recipe meant to be the same as for this steak and Mushroom pie, or is there a particular reason for using egg yolks in one recipe, but whole egg in another?
(I think you may gather from these questions that my level of knowledge about pastry making could be considered "dangerous").
Wow this is yummy🎈🎈🙏🏽❤️
HI Maeflor Ogario. Thanks very much.
What can I substitute the red wine for??
Hi Charlotte, if you don't want to use the wine, you could use Sherry, or just use an extra 150ml of stock, the richer the better.
I love this pie! Our favorite (favourite) restaurant does it pretty well. Maybe I should give it a try myself. Thanks for the tutorial.
Hi Lynne, do try it, I am sure you will enjoy it.
Thank you for the video. It's actually good to know that I am not the only one making mistakes. 😊
HI Leander. I am a past master at mistake making. LOL.
Making mistakes just means you're human like the rest of us . Thank you for the recipe
Hi Duane, thanks very much. As hard as I try the mistakes still keep coming. LOL.
@@geoffsbakingblog they do for the rest of us also . I think he did a pretty good job 😁
Amazing Geoff, looks so delicious. Do you have any other pie/ savory recipes? I'm going to have to make this.
Hi Rebecca, thanks very much. On my blog there are several savoury recipes. As for videos I can think of Cheese & Onion Pasties, Cheddar Crackers, Bread Cones(that you can fill with anything) and Individual Minced Steak Pies. You can search youtube, with my name and those titles and you should find the videos.
Geoff Cooper Thank you so much.
where is the recipe?
Hi Joseph, if you look at the description below the video you will see a link to the recipe. For your convenience I will copy the link here too, just click on it: geoffsbakingblog.blogspot.com/2016/03/steak-mushroom-pie-with-butter.html
çok güzzel olmus💯💯👍👍👍🙌
çok teşekkürler.
com tab pls i will buy u staek peye
Thanks.
Thank you
Love the idea of putting strips of baking parchment under the pie to aid removal, but beware if you bake this in a gas oven that they don't catch fire!!!! Pie looks absolutely delish!! :) :) :)
Hi Wurlitzer, thanks very much. Yes, if using a gas oven you must make sure the paper doesn't come into contact with the flame
@@geoffsbakingblog Thanks for replying, Geoff. I have a double gas oven and am very aware of the possibility of unintentional combustion!! Take care! Peter A
Can you make this without refridgerating it overnight? Thank you it looks delicious can't wait to make it!
HI Nichole, yes you can certainly make it all in the same day. I simply chilled mine because it fitted in better with my schedule.
Great information,thank u sir!!
You are very welcome.
It makes your video seem more real more natural.
Hi Pat, thanks.
Hi Geoff Can i come to dinner it looks fantastic i can smell it through the pc great post ATB
HI Steven, you would be welcome to come, but it's all gone. LOL
@@geoffsbakingblog i am going to follow your instructions and it will be our sunday dinner this weekend stay safe Geoff ATB
@@bella123439 Let me know how if it is enjoyed by all.
almost boeuf bourguignon minus the carrots. I serve mine over very well buttered 3:1, whole cream whipped potatoes.
Hi Debra C. I do enjoy creamed potatoes with mine, though as a child I hated potatoes like that.
Great recipe Geoff thank you! Have you always been a good cook, do you do it as a professional?
I'm always intrigued by all cooks if they've done it for a living or as a hobby 🤔 🙂
HI Chris Cobain. Thanks very much. I haven't always been a cook. I really started baking about 6 years ago, to fill in some spare time. Of course I have always cooked my own meals.
Thank you, you just made me laugh. This is what we call a beef pot pie. They are so yummy.
HI Mary. Yes, very tasty indeed. I think I am going to be doing a video of a beef and mushroom pie, with a suet crust this week.
@@geoffsbakingblog Thank you. I will be watching it.
To err is human, calm demeanor... I subbed just because of the mistakes 🙌💕
Hi Farzana Darsot. If you like mistakes you will find many in my videos. LOL.
Hi Geoff im going to do this one ,/ hope you don't mind slight criticism the beef would color a lot faster if you didn't keep flirting it around the pan let it do its thing
HI Trev. I hope you enjoy it. I can't help fiddling, much as i know I shouldn't.
@@geoffsbakingblog Hi Geoff yes looking forward to it , i'm looking doing your xmas sausage rolls they also look fab, you can't seem to buy good sausage rolls anymore, keep up the good work ,
Regards Trevor.
@@trev1801 I love the sausage rolls and make batches of them every year for family.
A proper pie!
HI David. Thanks.
Washing mushrooms does not add more than a few grams of water at most. Mushrooms are already about 90% water. Mushrooms will give off almost all of that water to the pan all at once if you don't get the pan hot enough.
I think the idea of the parchment is nice. Did it work as you planned? I know it been a few years, but are there any leftovers? Lol
Hi Roxy777777, Yes the parchment paper worked well, I lifted the pie out and it stayed intact. I don't think there were any leftovers within ten minutes of cutting it open, LOL.
OK, basically a hardy beef 'n mushroom stew in a pie, got it.
Yes you can wash mushrooms, they are already full of water so any absorption is minimal
You can give a quick rinse but NO you can't soak them. They are sponges, thus the name mushroom. Soaking also changes color and texture, do it and then look at the water...you lost flavor and color.
Where did I say soak? But they are sponges, FULL sponges, if they were dried they would be EMPTY sponges, empty sponges that can be soaked in a liquid of your choice.
Any water accumulated is a small price to pay for clean food. If you want to eat shit infused steak and mushroom pie just for the texture that is on you. I'll make do
@@WARRIORofHARDCORE At least in Australia they are grown in a sterile compost mix, its fine to just brush off the dirt.
hum, nice tutorial, but critical part missing, when you next doing it again, maybe consider recording only the missing bit, and squeeze it in between, you can use youtube editor to split the clip, and slide in the new footage right through then remove the part where you say i forgot to record, so it fits perfectly. thanks for your effort anyway :)
Hes an older guy dick head don't you get it, get lost with your stupid computer egg head suggestions DICK !!
actual cooking starts at 3:30
And your point is?
A great recipe. Never mind about the small mistakes. We're all human!
Tis the internet. Get ready to be roasted for every tiniest mistake you make lol.