You wont believe what Chris said to me about this pie
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- Опубликовано: 8 сен 2024
- This recipe and 99 more are in my new book 'It's All About Dinner' click the link here to find out more and pre-order your copy. www.kitchensan...
You can't beat this rich, meaty and delicious homemade steak pie, filled with slow-cooked beef and potatoes it's the ultimate comfort food.
After eating this, can you believe that Chris (with a large smile on his face) actually said these words: "I love you more when you make me pie". Putting aside the tongue-in-cheek humour, I’ve just got to say yum and double yum.
Free printable recipe is available on our site: www.kitchensan...
Ingredients:
Pie Filling:
▢1 tbsp olive oil
▢1 large brown onion - peeled and chopped
▢500 g (1.1 lb) braising beef - chopped into bite-sized chunks
▢1 tbsp plain (all-purpose) flour
▢¼ tsp salt
▢¼ tsp black pepper
▢600 ml (2.5 cups) hot beef stock - (water plus 2 stock cubes is fine)
▢2 large potatoes - peeled and chopped (about 300g/10.5oz each)
▢1 tsp Worcestershire sauce
▢½ tsp salt
▢½ tsp black pepper
Also:
▢1 egg - lightly whisked
▢2 x11oz (320g) packs of ready-rolled shortcrust pastry
INSTRUCTIONS
1. Preheat the oven to 150C/300F
2. Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.
3. Place the beef in a bowl and mix it with the flour, salt and pepper.
4. Place it in the pan with the onions and cook on medium for about 5 minutes - until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
5. Add the beef stock and half of the potatoes.
6. Add in the Worcestershire sauce and salt and pepper and stir everything together.
7. Bring to the boil, put a lid on the pan and place in the oven for 1 hour.
8. After an hour take out of the oven, give it a stir and add the rest of the potatoes. Add a splash of hot stock or boiled water if the meat is starting to look too dry. Put back in the oven and cook for an hour.
9. Take out of the oven and turn the oven up to 200C/400F. Remove the lid and give everything a gently stir. Leave to cool slightly for 5 minutes before assembling the pie.
10. Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg.
11. Line the dish with pastry, so it overhangs the edge of the dish slightly.
12. Spoon the pie mix into the dish and top the pie with pastry.
13. Crimp the edges of the pastry by pinching it all the way round. (see picture above for how the crimp should look)
14. Cut off any excess pastry and brush the top of the pie all over with the egg wash. If you have any little holes in the top of the pie, you can use the excess pastry to make a couple of little leaves to cover it up. Eggwash the leaves too.
15. Use a knife to pierce a couple of holes in the centre of the pie - this is to allow any steam to escape.
16. Place the pie in the oven for 25-35 minutes until golden brown.
17. Serve with mashed potato green veg and carrots.
#CookingShow #Recipe #Pie
What I really enjoy about your videos is, not only is the food superb but you do not show every chop, snip and cut, making your clips the perfect length, thanks
Chris wasn't speaking tongue in cheek,Nicky.
Food love is the purest form of love.😋 What a pie!
😋
I’m a simple bloke, wrap pretty much any meat up in pastry and I will be happy, and this pie looks delicious. Personally, I would use home made shortcrust for the base and store bought puff pastry for the lid. It was actually the Cornish Pasty video which brought me here.
It's me Mam's Scouse in a pie! She used to put the spuds in separately to give it a thickness and a bite. Mind you, if you got the wrong piece of gristle you were chewing all night. White pepper just before serving gives it some heat, too. Great vid, Nic.
I'm 52 and only started cooking 2 weeks ago, and have been following your recipes. This is the most adventurous so far. The resulting pie was nothing short of amazing! The best steak pie I've ever eaten! Really. I wonder if I could simply add a bottle of my home made Porter instead of stock, to produce steak and ale pie? Thank you anyway.
Thanks for posting this recipe, I am going to cook this delicious pie the way you do it.
This is a wintery pie,but I cannot wait until winter to try it...I will try it next week as I am a big fan of pies.👏👏
I made this pie again for my family and once again they really enjoyed it thank you 😊
Oh my gosh my husband actually said the exact same thing to me a few days ago when I made What’s For Tea’s cheesy chicken pies! 🤣🤣 I can’t wait to make him this gorgeous beefy pie!
I love that there's both bottom and top piecrust! America seems to be against it,when it comes to savory pies! There's always just a top crust,like for chicken pot pie. I remember being a child and there was always both. Its so necessary for a real pie experience! This looks like delicious!
Pure healthy wholesome comfort food, beautiful recipe as always 👌👌
In the U.S., savory pies aren't very common. However, I do love them. This will be my first attempt to make my own. I suspect it won't be the last. Thanks Nicky!
Thanks Frank, Hope you enjoy it. :)
Not sure where you live, but beef, turkey and chicken pot pies are in every store, in every place I've lived.
@@richardfrank9317 Sounds like you are talking about the frozen food section. My comment was about people preparing their own savory pies. They are much more common in the UK, Australia, and New Zealand than in the US.
@@frankzito8653 I would disagree with that. Crawfish pie in LA, Amish savory pies in the NE (especially PA), and meat pot pies pretty much everywhere. I think it's almost a universal comfort food in the US.
Hey Nicky😊 Love your work!!! Your pie is on regular rotation in my cooking arsenal. My family loves it!
Angelo from Cape Town
You've done it again Nicky! I'll be making this one during the week 😋
Hope you enjoy it Pedro 😋
Delicious and wholesome here for sure but pies made with Shortcrust pastry and sides but a Puff pastry lid are super delicious as well
Love it Nicky one of my fav thank you xxx👍👍👍
You had me at pie, Nicky 😃 Can't beat a home made one.
I just ordered your book on Amazon. I can’t wait to get it. I usually print off your recipes which is fine but a book if so much better. Thank you for your videos, I enjoy watching and making your recipes. 🌸
Thank you so much Irene, I hope you love it when it arrives 😋
@Irene Mathieson, I ordered mine too and I'm so excited to get it.
You really wish you were there to have a slice 😄. Great shout out to British food. (I know you love all cuisines like me). Great video also, timing, filming, script and Charisma👏👏.
This looks amazing! I may add some peas and carrots to the mix too. Thanks for a wonderful recipe.
I live in Paris but grow up in England so I do understand Chris , I love it as well 😊
Got to love a good pie 😋
Looks delicious 😋
Got to try this recipe
Hope you enjoy
I've been working my way through all your recipes, absolutely amazing - family all love them and can't wait for this one. Book pre-ordered ;)
Just putting it out there, I’d love you no matter what
Meat pies in Australia are very popular. Almost a national dish. 😉 This looks so delicious, especially the close-ups. Yum!
Marvellous, it's in your new book. Roll on autumn! Thank you
Outstanding. The Just Roll pastry strip isn't wide enough for either the case or the lid. I melded strips from the leftover pastry to increase the width, which is what you seem to have done with your example here. If I'm not mistaken.
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
We love you & your recipes too! 😄🥧💕
I am awaiting your cookbook’s arrival. 😋Thank you! 🇺🇸
I have just made your 🥧 my family really really enjoyed it thank you Connie
Oooohh yum yum, that looks amazing Nicky, thank you once again from south africa
This is one of the first recipes from Nicky that I made and it was delicious! I used sweet potatoes instead of white potatoes. Fabulous!
Preordered your book in my local book store in germany 😍 I really like your style and recipes 👌
Excellent ❤
I’ve just had a steak and onion pie for lunch. Mmmmm
Got to love a good pie 😋
@@Kitchensanctuary it’s just me so I always make individual ones ( otherwise I could eat it all 🫢🫢
Beautiful and tasty looking dish, thank you for sharing this wonderful recipe with us ❤
Love meat & potato pies..can almost taste this one…..wish there were places here 🇨🇦 to buy them ….just have to make your own
Theres nothing like a homemade pie. Hope you enjoy it Linda 😋
That looks amazing
Looking forward to the book, Nicky. 😁
That is a must. Great it’s in the recipe book. 👨🍳😃
I love you more too Nicky! Cheers from Boston.
Y'ALL THAT LOOKS absolutely delicious
Looks delicious! i want to make this pie! I would probably add carrots as I love them with beef and potatoes.
O M G - nikki, that looks tremendous - one of the best looking (and I will go so far to venture) best tasting pies I have seen for years. 👍
What a Cad Chris is! More love for a PIE!!! Hah! I'd have mor love for a mere stew and you talking to me with your lovely accent!!!
Chris is a lucky man indeed, in more ways than one.. 😀
Cracking vid bonnie lass i always put in some Jamaican pepper into my steak pie mix keep up the guid work thanks.
I love yr kitchen yr recipy the the way you cook very hearty foods especially for winter ❤️💐🇩🇰🎂🥂🍾
Hi kitchen sanctuary congratulations on your success love watching your RUclips channel absolutely outstanding on RUclips absolutely magnificent congratulations to you love from Paul Roberts the food looks absolutely delicious
Thank you so much 😊
Looks so good! Thank you!
Now , I feel like eating.......!!! Good heavens . This is why I kept watching her video . I want to buy myself, 2 egg pie . The indian snack with infused masala . I find it so ravishing to eat and describe . One is not enough. It doesn't satisfy my hungry stomach . Can't wait to order , right away . It's a complete meal with all the nutritional values. It's easy to pick up on the go . Indian fast food made healthy by backing . Only good source of oil should be used . Otherwise , when consumed on daily basis it can effect your heart . If prepared well , with the right kind of spice and ingredients, there is nothing like that . Less costly and prefered by every sector. Some call it egg bonda others call it puff pastery . Egg bonda is egg immersed in a dhal mixture . Besan is used . It's a substitute for a vegetarian egg base . Loaded with extra protein. We usually drain the oil in a clean tissue paper before we consume it to prevent health complaints . I ate this delicacy in residency , buffet. It was mindful and tempting bec the hygienic presentation was top notch . Nothing like that . When u want to consume it on a daily basis, to add protein in your diet , make sure the recipe contains good ingredients used for the preparation of masala .I am not familiar with the method of preparation but I would love to educate myself by analyzing . Watching plenty of videos can help . U can read from indian cook books across the country . Experiment and stick to that one recipe that steals your heart in a pleasant way . Given a choice , I would simply meditate on the happiness I find in eating them. I like raw banana vadai . It's called so , because even that is immersed in hot boiling oil with the same base made out of besan and other hospitable ingredients to make u strong . This kind of snack helps workers to regain their energy after a tiresome day accompanied with chai. I opt of shakthi bakery snacks in palladam because its the people's choice . It's a family run business with a hygienic handling of snacks and chai with solid experience . There is two more savories they offer . One is ullundha vadai and the other is called parupu vadai . Both these are prepared by soaking the dhal in water grinded with spices and deep fried to give u that crispy texture on the outside and a soft texture inside as a suprise. This is the best snack shop in palladam , tirupur district recognized and voted for with experienced dinning by the consumers when they are crossing that spot . It's a constant reminder that comfort food which is prized reasonably is so hygienic . I appreciate the founder 's genuine efforts .
All this time I've been wondering what I've been doing wrong, but now at last I know. I need to have soft relaxing music playing in the background.
Thank you so much for your recipe so much tasty
Morning Nicki, that Meat Pie sure looks a winner. I do love quality pies, but this homemade is really tops. This is so delicious, lunch light supper or anytime comfort food. You made it really look easy, with a bit of patience time and planning, the girls can make this as well. Thank you for showing and sharing. Kind reards.
Like you said Nicky....ultimate comfort food. Faultless 😎👌
How do you avoid bottom layer of pastry remaining gooey and not cooking properly despite enough time in oven as top browns and cooks first? Blind bake lower layer?
Master mind work
Best cooking
Thanks a lot
Your food looks so good I can almost smell it..... I love pies so I am going to try it.... But have just made some Chicken Curry so I might just try it in a pie..... Why Not I say..... Bless you Dear Lady... :-)) xx ps: would you ever "Blind Bake" the base first?
Oh wow wow wow thanks for sharing 👌👌👌👌👌👍⭐️😋🙏🇬🇧
Mouthwatering. 😋
Do you deliver?
Ha ha ha, there's normally not much left LOL
I can’t believe I have almost tried 6 recipes of yours 😊
Hmm! The beef is tender and looks very delicious and I want to eat it right away!
Is there a particular brand of beef,chicken or lamb stock you prefer to use in the recipes or do you make your own? Thanks
Love a steak pie when cooked slowly and the sauce is so important to get right mmmmmmm mmmmmm good job 👏
Hi Nicky, if you wanted to add peas and carrots to the pie - I was thinking of using a frozen mix - would that get stirred in right after it comes out of the oven prior to filling to warm up before it get assembled and baked?
Yummy meat and potato pie. I'm from Manchester so I live my meat and potato pie.
Does the warm filling not result in a soggy bottom? I hate the taste of soggy, underdone pastry. It literally makes me wanna vom. But I love the look of this pie. Could I use been shin?
Looks lovely! Could you tell me the capacity of you big casserole pot, please? 🙂
Nice pie!!!!
Where did you buy the pie dish please???
If there's the slightest chance of there being any pie left please, please send it to me!!@
Love your recipes, could you please put gas mark number as I cook with a gas oven, would be appreciated x
Finally, a real pie with a base and a top of pastry, not just a bowl of stew with a pastry lid.
No that pie loos yummy! Its on the menu for next week 😀
Hi Nikki. I noticed that you did not blind bake the pastry base of your pie before adding the filling. Would this not result in a soggy base to the pie?
I've found with this pie I've not needed to blind bake the base and not had a soggy bottom.
OK thanks Nikki. I'm going to make this tomorrow with a slight difference. A short crust pastry bottom, but a puff pastry top! I hope it works out for me (fingers crossed).
Craving warning! Oooo yes please
Gee, I might have to cook some steak pie if I get married...😄
Can I use pressure cooker for the meat so it’s done faster?? and than add potatoes??
Will it be in the new book?😋
Yep this ones in the new book 👍
Could I do the cooking in the slow cooker
How many individual pies can be made using the ingredients given.
Could you pls pls do a cherry pie with homemade custard recipe? 🙏🏻😍
Something like you have the most Golden eyes in the World?
Yummy 🤤
Could one cook this in an air fryer?
Hello .. do your have more chicken recipe?
Try using Guinness and not beef stock, it works every time
Is this pie recipe in your book?❤
Where you born in the UK? Your accent is lovely.
Are you from Scotland
Amazing! I wouldn't blame your husband😆
Is that a pie crust or puff pastry?
Scrumptious looking pie. But would it not be better to let the filling cool completely before putting it in the pie. I thought you would risk the bottom pastry being soggy.
I fall in love with every woman who makes me pie. But then again I was once asked how many times have I met a woman and instantly fallen in love. I thought about that for a minute, and then had to honestly answer "every time."
Do you have any single sisters who can cook as good as you please 🙂?
For the potatoes to breakdown you will need a starchy potatoes it the only way. A waxy one will not do so. Also this dish is better cooked late the night before and lighting simmer all the next day with a few vigours boils in order to really tenderise the meat. The time period shown in this video will not do that given the size of the met chunks!
It depends on the meat. Braising steak doesn’t take as long to cook as, say, shin beef so her timings should be fine in this case. I’d agree on a rather longer slow cook if using other cuts of beef.
Bet he loves eating your pie!
Wow is Chris?
Nikkis husband
😇.. .
If chris the famous chris said it… but who is chris? 😂😂😂
I think I'll have to make this for my "partner in crime"! 😊 It looks extremely tempting! 😊
Putting hot filling in a pastry case is setting people up to fail, wasting their time and money. Filling should be cool/cold but you can see the steam rising from your filling in this vlog
Wait, who's Chris? Lol