This man is awesome at plugging his own merch in his video. A: he actually uses the products B: he tells you straight up that there are other things you could use to accomplish the same thing. That's a good, honest salesman mentality right there.
I find his videos really relaxing. Never felt that way at a used car dealership. He might plug his wares but its not a shameless sales pitch. In fact, you can feel his passion for cooking. He's sincere and all his little tips and tricks are invaluable. Like rotating the pot, the adding of fluids. Minor details but major effects. That dish looks so yummy. Anyone else get hungry watching him eat at 9:10 ?
I made this tonight with some short-cuts: electric oven, store bought pie crusts and a pyrex dish. I used a beef skirt steak cut across grain in strips and cooked for 150 min at 300. I also used mushrooms on one layer instead of onions. Oh, my God is this good!
I'd almost certainly use some mushrooms. one good addition is to use a "shooter sandwich" style mix (food wishes has a video of it) of minced sauteed mushrooms, shallots, and garlic and do a layer of that. That would add to the savory flavor and make it a little denser pie.
Hey good idea. I used several tubes of crescent rolls I picked up at Aldi's to try to make it as close to the video as possible. Hey, what liquid did you use and how much. I used just a beef stock in my first try but am thinking of using a good dark beer next time like a dose XX dark maybe.
I made this recipe with some variations: I used a full bottom crust and all went well. I cut my steak into smaller slices. For the liquid I used Guiness Stout. I added in some pressed garlic and Morel mushrooms.
I definitely can understand that. I tend to do similar things with my steak. I mean I'm not harping on how others enjoy their steak, but just using salt and pepper alone I feel the steak ends up very bland. Fresh garlic at the very least is a must i feel.
I just did the full botom crust, added garlic & Montreal steak seasoning, and used red wine. Added mushrooms and mixed veg too. Hoping it turns out nice. Never did anything other than a chicken pie before
That sounds amazing. I love the pocket soup and all else here on Townsends. I was just thinking of using a beer with some mushroom catsup and dried and ground up mushroom catsup spices and leftovers. that is my favourite spice now, has taken over the salt and pepper.
I'm not particularly interested in recreating these in a historically accurate way, but these are some of the best hearty simple recipes I've seen anywhere and often have cheap ingredients which is perfect.
My father preached the use of the Dutch oven & every summer he would cook beans over the fire & teach the people in our neighborhood how. he really believed in open fire cooking. I love these videos.
I don't know why I'm just finding these videos. His enthusiasm is contagious and he has inspired me to start outdoor cooking. Today, in 90° heat I dug a good size fire pit and layed out rocks....can't wait to try some of these recipes.
get on my lvl and watch these videos on repeat daily lol i love the music so its fantastic background noise and i love to test out food from the 18th century
I made this today to go with some leftover potatoes and carrots from a Pot Roast yesterday. I didn't use a dutch oven or a deep dish pie tin because I don't have those yet, but I managed to get two layers in to an 8-inch pie tin and put some beef broth in with it. It turned out so tasty that my parents didn't even want to reheat the potatoes and carrots...they ate the entire tin of steak pie. I cooked it in the oven because I haven't built a fire pit yet. Love this recipe so much! The folks want this to be a standard meal for us! I love, love, love your videos...thanks!
I love watching your 18th century recipes from here in the UK, they are just deliciously looking. You can just imagine a Colonial or early American family living in a small township, with the wife going down to the market perhaps once weekly, to buy produce and items for making flavourful meals and sweet treats for her family, perhaps to end the working week on a Sunday evening. However I am aware that many vegetables and some meat would be reared on the homestead or farm by the family. I am fascinated by 16th, 17th and 18th and 19th century American history and culture.
Just made this for the first time, and my family loved it. And my wife really liked that I did all of the cooking. I cheated a little, and added some mushrooms and fresh garlic. Can't wait to try a few more of your recipes. Thanks so much for sharing this tasty bit of history.
I thought it be fitting to try it out on 4th of July. I made it with ground beef instead and a few cloves of garlic; it was great! Due the the ground beef's fat content I used less butter, and for the liquid I used beef stock. I chilled it for a few minutes in the fridge to solidify it. I'm gonna try it next time with pork, apples, and apple cider instead of beef, onions, and beef stock.
Aaaaand that's called a Mince Round here in Scotland :) (the ground beef) Make them smaller with shortcrust pastry and no liquid &... you've nearly got a Scotch pie 😍
I made this this weekend and it turned out absolutely fantastic! I was shocked at not only how easy this recipe is to prepare (buying the Pepperidge Farm puff pastry saved so much time and effort) but also how flavorful the end result was, given the limited ingredients and seasonings. It would be very easy to expand upon this recipe with other add-ins such as mushrooms and other vegetables, but the great part is that you don't need to - it's great as shown in the video. I cooked mine in a regular oven, 300 degrees for 2 hours and it came out perfect. Just let it cool off at room temperature for at least 1 hour before you try to serve slices or it will be VERY hot inside and be too runny to hold together. I will definitely be making this again in the future.
A handy trick, a 12" 6 quart oven is the same size as a 9x13 pan. Also when using charcoal, multiply the diameter of by two and then that is the number of coals to use for a 350 degree oven. One third on bottom, two thirds on top.
I like how he pronounces “Ketchup” historically correct. It was known as “Catsup”. You sir are a treasure to respect and appreciate. We love you John. Its an honor to be subscribed
Others have said it, but your clips are so heart warming and just make you feel good. The recipes are interesting too and the way you present them just takes you out of wherever you are. Very calming.
Watching you assemble the layers, I thought some fresh mushrooms would be a great addition. Maybe not authentic, though I'll bet cooks of the time altered recipes to their preference. Looks delicious.
Maybe one could use dried mushrooms to not put the moisture level too much off? But of course using fresh mushrooms would be preferrable. Also, +1 for the garlic!
@@FishKepr that’s exactly what happened with mine when I used mushrooms to modify it slightly. It became way too watery, and ended up more like a beef stew when I cut into it lol
I tried this one out, and made it with the addition of sage and rosemary, and used a dark ale for the liquid. Hands down one of the best things I've ever eaten in my life.
Just finished up my first attempt at this. I added garlic on each layer and used beer instead of water. Instead of salt I used steak seasoning but didn't use any salt (outside of the steak seasoning) It's a great meal, my only suggested changes is to cut the steak into smaller pieces so it cuts easier. I also used London broil so I believe sirloin would have been much better. Great recipe!
I used to have a 1930s boy Scout cookbook that had a virtually identical Dutch oven recipe for steak pie...My Scouts loved Dutch oven cooking because we had so much variety of recipes available...
"S" hooks for trivets! Eureka!! I've had S hooks for years and never thought to use them that way! For years I used rocks until I made a proper triangle like the one you used. I've been dutch oven cooking for over 40 years, since I was a scout, and just learned something new today. Thanks for the tip! Lord willing, I will use it during the next 40 years.
Made this twice and here is my twist. I used two pounds of thin sliced beef to manage around four layers. I added sliced mushrooms and slices of potato in conjunction with the onion and butter. Together with salt and pepper, I added in rosemary and thyme (which brought the flavor out). As a liquid I opted for a can of Guinness stout. Everything else followed the video at 300 degrees for 150 minutes. Served with peas and mint, this is a FANTASTIC family dinner!
Mr. Townsend! I just made this for dinner for my Mom and me (I force her to sample all my experiments) and it was outstanding! Thank you so much. I found the recipe in the calendar you sent me in one of my orders. Again, thank you it was delicious! What do you think about adding in mushrooms with the onions?
@Townsends this has been on my to cook list for a long time. I finally took the time to make it tonight and it was absolutely amazing! I also made the mushroom ketchup to go with it and followed your suggestion to use it as the liquid in the pie. Everyone loved it! Thank you. This is actually going on regular supper rotation for us from now on.
2 cups flour 1/2 tablespoon salt (optional) ((best tasting salt is gathered from tears)) 1/2 to 3/4 cup water Preheat oven to 250 degrees F. Combine flour with salt in a mixing bowl. Add water and mix with hands until the dough comes together. Roll out on a table to about 1/3 inch thickness. Use a knife to cut 3×3 squares from the dough. Place on baking sheet, and use a dowel (like a chopstick or something) to make 16 evenly-spaced holes in each square. Bake for at least four hours, turning over once half-way through baking. Cool on a rack in a dry room.
Ive made this kind of pie twice while camping. I used a butter pie crust instead of puff paste and they were still amazing. I bought some 1/2 inch wide steel bar stock at Home Depot and made my own trivets. I also used some wire stove wire to make a triple rig to sit under rhe pie plate so I could easily lift it out of the dutch oven.
My mom used to make a dish called "sea pie". It contains no fish. Its pretty much a bit of the whole farm in a dutch oven with puff paste lid and a dumpling layer and thick gravy. I would be more than happy to share the recipe with you.
You're lucky to have a potter that appreciates making simpler forms. I worked as a potter for two years and appreciate when guys focus on function first before they get elaborate.
I made this today, and it's fantastic. I've had a Dutch oven for a long time and always wanted to do some campfire cooking with it, so I did some research, had my parents' neighbor weld a hook for my oven's lid, and prepared some mushroom ketchup. I dried and ground the chopped mushrooms from the mushroom ketchup, and I sprinkled some of that in with the salt, pepper, and flour for the first and third layer. For the liquid I used equal parts mushroom ketchup and homemade beef stock. For the beef I used some round steak that had been sliced a bit thinner than the shoulder in this video. Mine came out beautifully; everyone wished the pie was bigger or that there was a second one. I got a few requests for bottles of mushroom ketchup, too!
I traveled to most of the colonies during a 5th grade trip years ago, and while there we had the pleasure of tasting a peanut soup. Is this something your familiar with or have even heard of? If so can you please think about doing a video for it? Thank you in advance and I really appreciate your channel 🙂🍽
We made this last night for supper. I used a store bought pie crust and beef broth for the liquid. Pre heated using enough charcoal briquettes to get 300f and baked for 45 minutes. It was fantastic!!! Thank you for this recipe. Jay
I'm presently homeless and living in the woods on the fringe. It is my dream to be a traveling campfire cook. Thank you so much for giving me what I need to inspire me and in such a pleasant way. The world of cooking needs you sir. May God continue to bless your life
After seeing this masterpiece, im saddened that i never knew about Beef Steak Pie. I feel like I have been deprived my entire life now... My mouth is watering. It looks so good! Mmmmmmm!
I just watched the standing crust meat pie video. Now I watched this. Starving now, but there is recipe for mushroom ketchup up next. Can't stop watching. This is how my late grandmother cooked. No pretense. Simple ingredients. And it can't be that unhealthy - she lived to be ninety-six ;) If this isn't the best cooking channel on RU-vid, I'd like to see what is.
Thanks to this video, we've rediscovered the forgotten world of savory meat pies. Beef pie, chicken pie, pork pie, and yes; oyster pie and fish pie. All are delicious, with infinite variations of ingredients😋
Made this recipe today and it was phenomenal! The night before I tenderized my beef and let it marinate in hard cider, salt, onion and garlic powder. The marinade was also the liquid poured into the pie and it was absolutely delicious!!!! Thank you so much for making these videos! I'm a huge history buff and a foodie so your channel combines 2 of some of my favorite topics!
I was a baker of these pies here in New Zealand. I never thought Americans had these pies except people here, Australia and England. We used cubed aged steak, white pepper, beef n onion bullion, worcester sauce, salt then boiled to cook fully then added modified corn starch to thicken and a caramel coloring to brown. Then finish off by chilling before filling pastry. We seal up then brush over top with egg wash to glaze. Other pies are.. Bacon and egg. Mince n cheese. Steak n cheese. Cornish pasties Sausage rolls. Butter chicken curry My favorit is Steak and kidney.
This video made me go and buy *another* redware pie plate. My Mother-in-Law was watching this video with us and once she held the pie plate my wife has she had to have one!
I just tried this yesterday. we all loved it, and are definitely adding this recipe to our list of things we often eat. I did add some sides of vegetables and some potatoes, in order to feed 5 people a healthy meal.
Jesus Christ reigns supreme and he is the future of a bright way of life aa Utopia. he creates a new heaven and new earth where they'll be no more tears no more sorrow no more suffering and no more death hallelujah
Watching this video got me inspired to try it at home. Didn't make the dough by my own hand but, it did not detract from the deliciousness of the end product. Thanks for this!
This recipe is going in the keeper folder, it was really good! I used a swiss steak that I had on hand, and mushroom ketchup and red wine for the liquid. I also layered in some of the mushroom pieces left over from making the mushroom ketchup. I cooked it in the oven this time, but maybe next time I'll give it a try on the campfire. It's definitely good eats!
This has become one of our favorite recipes. We made this again today. While doing leaves in our yard we let this cook slow outside in our Dutch oven. So delicious and easy.
Just catching up Jon. I was a Boy Scout leader who fell in love with Dutch oven cooking. I have been doing it for about 10 years. I will definitely try this one on my next camping trip when the weather gets better here in Pennsylvania.
truth. usually when it comes to history it seems like we just hear about injustices and persecution and war and suffering, but stuff like this is far more interesting to me and shows peoples' humanity and ingenuity even in centuries' past.
Thank you for this wonderful dutch oven series and the savory recipes! I have a dutch oven but I haven't used it yet.. I make a similar pie using ingredients found in Cornish pasties. I use regular flaky pie crust and I serve it with a gravy boat of mushroom gravy to pour over the top. I'm glad I saw this video AFTER I had just eaten! I
I made this dish at a Scout campout. Adults ate it up and renamed it to "Pot Roast Pie", because it tastes just like pot roast! Later, I made it again and substituted a layer of shredded potatoes and some thickly sliced carrots for one layer of onion. It is excellent!
To you & your team, take a bow. I am an urban Jewish guy who camped a good bit & was an infantryman for 6 years but that was it. I ran across your short 'fire' episode with the other knowledgeable guy and been binge watching since. I sometimes forget to hit thumbs ups so I opened on the iPad so me cat Beau (BKA Weirdo) can do it with his nose. Subbed for sure as the kids say or used to or whatever
My fiance and I just made this pie (2, actually) and we absolutely loved it! We used beer for the liquid part, and it turned out great! Sadly, we didn't have any mushroom ketchup to put on it, but it was still wonderful nonetheless! Keep doing what you do, we love watching!
loved that this video was a good chunk of advertisements of their catalog. Oh, you thought I was being sarcastic. I now know what I am getting my father for Christmas. Thank you! He is hard to gift.
Tonight Im doing this pie, plus the roasted onions from another episode, and the mushrumps & cream from yet another. Combining that with some a side of some roasted butter potatoes, probably using the mushrumps and cream as a gravy for both the pie and taters. Cannot wait!
I used to use a 12 inch and a 14 inch deep Dutch camo ovens. Loved them. They got stole along with a huge stainless steel griddle. In these times , I sure miss them. There is little you can't make using them.