Keef. My wife and I loved this recipe. We are from the US (Virginia) and love your show. My wife especially loves it when your wife comes as the taste tester. Keep the great English dishes coming. I visited the UK quite often and these recipes bring back a lot of memories. Thanks.
Keith the humour you share in replies is incredible in fact amazing....recipes even better ...I'd say take no notice of the negative people but like said you're replying to them is just brilliant
What we have in our house at least once a week Keef is a classic Irish dish ,Which is the ''BBC 1'' ,Boiled Gammon Bacon & Green Cabbage or a lot of Irish folk have a sheet of bacon ribs served with spuds - potatoes boiled in the jackets - skins, Served with real butter & HP Brown sauce or Colemans yellow mustard.
It makes me happy that you are one of the few who makes their own 'Proper pastry' :P It's a great skill to have and means you can make pies that taste that much better.
Loving Keefs character arc after he gets green fingers. 'Don't care!' Don't let all these people telling you what to do ruin the essence of these videos and the lovely homely warm feel. So grateful for the skills Keef. Thanks!!!
Not only do I enjoy the classic dishes, I love the absolutely audacity of this guy. Like imagine thinking you know better than Gordon Ramsay. Thumbs up.
Lol - when it comes to making proper British savoury pies, the audacity of Ramsay and other celeb chefs thinking they can make a better pie than my grandmother is breathtaking. 😉
I just found your channel accidentally and im so glad I did :) It's a joy to see the love and care you put into each dish. Gonna go on a marathon of your videos now!
Keef, another classic pie. Of course, the famous Browns Beef & Guinness Pie is a Puff Pastry Top pie, as versus your proper "pie" creation. A couple of suggestions, which you/people might like to try: 1. Try using the bottles of Guinness FOREIGN EXTRA next time you make a Beef and Guinness Pie. It's a much stronger Guinness, so gives more of that delicious Guinness flavour. 2. Most Beef & Guinness Pies use some brown sugar to counter the slightly bitter taste of cooked Guinness. My suggestion is that you replace the sugar with Black Treacle, which will increase the richness of your gravy -- in a similar way to browning the meat -- as well as adding a bit of sweetness to balance the Stout. Definitely agree your use of a full pie crust. I thought I'd been robbed when I only got a puff pastry top at Browns in Oxford. Keef on Cooking, Rick
Can't help myself .... I always get a smile on my face, just a few seconds after you've started. Great video's. (btw: My husband sharpens my knifes with a wet stone. It works very well) Thanks for sharing :)
Seeing your eggs in the backgound has just reminded me I wanted to get some eggs out to bring them to room temperature for use in tonights dinner :) Thanks
Another great video. I need to give this a try. I would love to do a lard pie crust as my mom use to do, but my wife doesn't favor it - shortening it will be.
Keef!! I'm watching this video in bed! But your lovely pie has made hungry!! So it's off to the kitchen for tea and biscuits!! would prefere your pie!!
Your filling looked delicious, it was easy to see how tender you got that beef. Also cheers for showing how to make a real pastry instead of cheating with puff pastry. 👍👍
As a New Yorker, quite separated from the source, it had ever occurred to me that a steak and Guinness pie could actually have a proper bottom crust. This is an exciting moment for me!
Revisiting this in 2022. Keef, how about updating your Beef and Guinness Pie recipe to the famous Brown's version? That's the one with button mushrooms in it. Just a suggestion for St.Patrick's day in a fortnight. I love this pie 🥧 and was strongarmed to cook it at least once a month by students at Ruskin College, Oxford.
I have been a meat cutter for 35 years..............you were doing it right with the knife steel, going toward you..............when you steel your knife, do it soft with out hardly any pressure on the blade at all. You are just straightening the tiny teeth on the knife's edge. Remember, softer the better. If that won't make a difference then the whet stone is then needed. Sharpen the knife the same amount of strokes on each side of the knife........I really enjoy your channel....
Great vid Keef - I'm going to make this pie the first chance I get! Might be worth you splitting out the knife sharpening segment into a separate video - actually, could be an idea to do a little video series of hints and tips like that : how to sharpen knives, how to use the sous vide etc. I think you already did at least one like this about cleaning pans?
Keef, A couple of years back (in the days before Covid-19) I discovered "Guinness Nigerian Foreign Extra Stout" in the supermarket. It's a more intensely flavoured Guinness, brewed with more hops, that makes a truly Moorish Guinness Pie. I also add some Black Treacle as the sweetener, to offset the bitterness of the Guinness, as well as it being my Lancashire gran's trick to add even more of that caramelised flavour we get from browning our stewing beef. Anyhow, love your Guinness Pie recipe, Keef. Just thought I'd mention the Foreign Guinness in case others haven't yet discovered it. You'll find it in the Foreign Foods section, rather than in the beers, wines, and spirits section. Rick
@@Keefcooks As I say, you need to look in the International Foods aisle. It certainly makes a *better* Guinness Pie because it's a more concentrated flavour. Love your videos. Always inspirational, and entertaining. Rick
That looked really good, and the shamrocks turned out quite nice. The only thing I might do differently is to maybe heat the cream a bit before pouring it in. It just helps keep the mash hot till you serve it.
Extra tip: Don't sharpen your knives over the top of food. Running the iron over the knife blade produces tiny shards of metal that you are literally seasoning your food with. You sharpen your knife over the sink, then rinse the knife off (and washing any further shards in the sink down the drain).
Great Video... can I ask how thick you rolled the pie crust? It looked thicker than I usually use and I'm assuming that is on purpose. Thanks and keep up the good work!
Hello Keef, I admire what you do over there. And a question for you and your recipe. Is there a chance to use butter instead of lard for the Beef and Guiness pie ? Actually I never used lard for my recipes. Best regards!!
Bloody brilliant Keef, you're the Robert Plant of the pie world for sure mate. Really amazeballs. Cheers Moose. p.s agree 100% with your view of the throbbers on the box, load of old tosh, puff pastry me arse. lol.
Brilliant looking pie keef i make mine quite similar but use my slow cooker for the shin beef and veg, also that's the best way in my opinion to make pastry oh and by the way is it allreyt to call thi pal naar 😂🤣👍👍👏👏
@@Keefcooks it's ok keef just a bit of banter from a fellow Yorkshire man, keep up the good work mr keef you seem like a decent bloke and i love your cooking videos, is that better writing for you 😉😉
Keef, you mentioned Oil Stones vs Water Stones. That reminded me of something in the back of my mind. Putting oil on a water sharpening stone will ruin it. Something to do with the oil soaking into and damaging the material? You also have to thoroughly soak the water stone in water before use, yet it's equally important you shouldn't leave it in water after you've finished. As for using mineral oil on oil stones; that's because cooking oil might go rancid. Someone told me this stuff, once upon a time. You just jogged my memory. One last thing about water stones. They're not suitable in temperatures below freezing. So, obviously, totally unsuitable for the Yorkshire climate. Stay sharp, Rick
With a name like mine, I think I'm able to comment on the Irish. ;) Very fine job, you goofy Brit! I love your channel, and thank you so much, from a Texan....
My mistake the video discussing puff pastry is "Room Service from Mad Men". I want to say that I discovered your channel while researching the long egg. Your video is by far the best out there. I just watched a bunch of your videos today and I'm adding the chips video to my short list of favorites. This is partly due to my fascination with the chip butty that goes back the attempt by MC D's to ban chips from food vendors at the London Olympics. Keep up the fantastic work!
I've only (relatively) recently discovered your channel and find it great because, for instance, you're not afraid to show your failures as well as successes ( very refreshing). I am a very amateur, experimental cook (and so identify a lot with failure...) however, please stop calling whatever it is you're calling the "interwebs". There's the Internet and the World Wide Web, one sits on top of the other and they are not the same thing... There, geek rant over. Keep up the good work!
Thanks John. I'm a bit of a geek meself, having been designing/developing websites for the last 15 years or so. So I know 'interwebs' is wrong, but it tickles me so I'm keeping it. :-)
The Pie guy. Meat pies that is. I'll have to give this one a go in this Fall. Too hot here now to even think about turning on the oven. 103ºf (39.4ºc) today. Would the addition of peas completely mess this up? Also, I've never seen beef shins sold here in Texas. Apparently we ship our shins to you Brits there. Does the choice of beef really matter? Thanks!
Peas - if you like! Choice of beef - generally you want something that has a lot of collagen in it. This breaks down after about 3 hours of cooking and gives a lovely unctuousness to the gravy. But regular steak cuts will do fine.
Wait! Did I miss something? You melted a secific amount of lard in very hot water but only mixed about half into the flour? Confused. Not a baker but want to make this the way you did. Please explain. P.S. loved your humble comment, "think I added too much salt (to the potatoes)...oh well...). You are great! Having an ice storm in Massachusetts, USA today. Wish these ingredients were in my kitchen right now. Thanks for the inspiration! 😉
Could one use Jameson instead of Guinness? Also, could one add a bit of garlic to the Colcannon, or would that be too much? This looks delish. You've earned another subscriber! Off to peruse your vid list and run a marathon tonight with my Daughter; she loves watching cooking shows and vids with me.
BahstX the only Jameson I know of is a whisky, so no, that wouldn't do. You can use any stout-type beer (thick, creamy, very dark and bitter beer). Garlic in the colcannon - I don't think that's traditional, but it can't hurt! Enjoy watching the videos. :-)
Would you do a video comparing and contrasting pie crust made with hot water and pie crust made with cold water? What's the benefit of each, or is there any real difference? And, how do you make them?
Sorry to point this out, but the steel (hone) only hones the blade of a knife to keep it sharp, it does not actually sharpen it. However, another fantastic recipe Keef 👍
You should soften your mire poix all together instead of just softening the onion. It'll add extra flavour to the sauce/gravy as well as helping it thicken better...
Fairly certain that the Steel you were using was a sharpening steel, not a honing steel, I suggest using a honing steel, you can use them everyday without removing material, it realigns the blade edge. A sharpening steel is actually removing material, do that every day, and within a few months your knife is gonna be a metal skewer.
mkelebay, now I've learned something from you: never knew 'shapening steels' existed, all the ones I knew of were properly honing steels. Thanks for the info!
What will you be cooking for Saint George's Day? Out of interest, what could be used as a substitute for LARD? Would vegetable shortening work? - Cannot get Lard here.
You're the 2nd person who's asked about St George's Day - I've never really thought of doing anything special for that, but maybe I will this year. Lard replacement in the pastry - butter or shortening, maybe suet if you can get that.
Good job Keith :-) ....don't think i would be confident enough to make my own pastry though...would have to buy ready-made....and thanks for the knife sharpening tips too!!
Hi Keef! My girlfriend and I love your channel and think you are so cute. We live in Taiwan and because you seem to like a challenge, we'd really like to see you take on a tricky Chinese dish, like Xiao Long Bao. P.S. If you do it can you mention her name? It would make her so happy. "Julia Kao"
Is there an overall narrative that goes with sharpening your knife before you make this specific pie? Should I go buy a whet stone before I attempt to make this? Is it okay to drink some of the Guinness while you sharpen? :p Happy St Patrick's day, KC.
"Eww, you've touched that with your fingers and your fingers are green" "....I don't care" I normally don't audibly laugh while watching something but just the way that was said was hilarious XD
Hi Keef, we're at uni and we've binge watched loads of your videos and now are obsessed, especially the song..we've learnt the words. Please can we have a shout out? From your fellow gastronauts, flat 154
Knife skills: actually, luv, although many folks call using a steel on a knife "sharpening" it, what you're doing is properly called "honing" the knife. Alton Brown addressed this in an episode of "Good Eats" but basically you're un-curling the edge, which has microscopically bent over. Sharpening, as you pointed out, involves grinding off a bit.
Ah! You added a bit with the oil stone! Nicely done, and since I only knew of whetstones, I learned something new, thank you! mmmmm, I can smell that lovely beef browning .... mmmmmm!
Keef, regardless of how many so-called "celebrity chefs," including Ramsay who surprised me the first time I saw him do that considering he went through an apprenticeship, use a steel the same way you have been advised to do, I would like to point out a couple of things. First, the reverse up the steel instead of down is a relatively recent idea. Second, in fact, the steel is not meant to or designed to sharpen a knife. Rather it is used to "hone," a blade and straighten the microscopic dents, chips, and other imperfections that occur from use. Third, why do you think there is a guard between the handle and the steel itself? It was placed there to stop the blade striking the hand as the blade is drawn down the blade. It is totally useless when the blade is drawn UP the blade. Also, you found how difficult it is to change from down to up the blade. Think about the biological movement involved. Fourth, if you are more comfortable drawing the knife down the steel, I ask, why changes? Fifth, and last, remember when you were young and your mother took you to the local butcher's shop? How did the butcher hone his knife blade? He used a down stroke, never up. Very good idea to use whet (yes, that is the correct spelling) stone rather than pay somebody to use a grinder. Actually, a diamond sharpening device is another very good way to sharpen blades. Incidentally, I cooked professionally for over 50 years and although supposed to be retired, still get calls to do consulting, teaching, and prepare special affairs. 'nuf sed. plamuk aka travellingchef.
If you don't like kale, try making Portuguese kale soup. newengland.com/today/food/soups-stews-chowders/soups/ruth-odonnells-portuguese-kale-soup/ (1) Use half the recommended amount of kale. (Otherwise, you end up with kale with soup in it instead of soup with kale in it.) (2) If you can't find linguica sausage, use any spicy sausage (e.g., Mexican chorizo). Or if you don't like spicy foods, use any sausage that you like. (It won't be authentic, but it'll be edible.)
Neither Mary Berry or Nigella Lawson are professional chefs as they both freely admit, they're "Home Cooks" I know chefs like Jamie use ready rolled pastry because it's quicker to do at home than making puff yourself 😂 Because puff pastry is a pain to make (especially when like me you have permanently warm hands 😔😂) Side note completely agree about a pie needing to be filling encased in pastry, seems an American invention with their "pot pies"
Also not keen on microscopic steel filings on the Beef :S I always found it a bit disturbing when my dad would hone the knife correctly with the steel but he would never wipe it before using it to cut the food.
I also noted he sharpened the knife on the stone at the wrong angle and I checked, Straight from Global knives "Hold the knife so that the blade meets the stone at a 10-15 degree angle"
Final dish looked awesome, but as for you sharpening the knife in your garage, then visibly struggling to cut through the meat 30 seconds later was not so awesome!!
