How to Make Pub-Style Steak and Ale Pie 

Right? I was wondering what they meant saying it doesn't have a bottom crust. Since when?

EXACTLY

Pie by open fire in pub will get any man (or woman) through the worst of winter days 👍

@@wavydavy9816 Don't forget the Mash and Gravy

Thank you for info. When I watched video I wish they took a minute to go over stouts and ales, other than to say what not to use. I do not drink, but like to be educated on this info.

@@rickmiletic1376 Same

Thank you for this articulate comment. I make a tasty guinness beef stew all the time. This is essentially that stew with a crust on top, so I could not understand why it wouldn't work.

Same here in South Wales. No need for the additions to the meat for browning either or to the pastry for a nice short crust. It is a nice recipe but prefer the true British version. 😊😊

I am from Yorkshire and I thought the whole recipe was unnecessarily complex. It really does need a pastry base. The only base-less pies I know are those horrible tinned ones.

@@garrick3727 by Fray Bentos! Yuch! Could not agree with you more. 😊😊

How about a mashed potato top? or bottom?

@@aseal5511 I think you know you can't go wrong with mashy tato. Although I don't know how well it would work on the bottom. On top, ala shepherds pie, would be delicious

@@aseal5511 What you are describing is called a cottage pie. Add some grated cheese on top of the potato as an option.

@@TheCrunchbird Not my grandmother's recipe and it was plate licking good!

@@steakwilliams4448 My grandmother used to make it with potato on bottom and top and it came out superfine. Unfortunately she took the recipe with her and the lady who took care of her and learned the recipe from her, can't find her. She also made one fine "Arroz con pollo" (chicken with rice). My mom's Hispanic roots came from Panama and so did these recipes.

This comment is what I came here for. Bwahahaha!!!

What’s going on in your profile pic 👀

2:08 LOL! I'm the type who'll often read the comments first and when I saw this one I thought, surely the quotation marks are sarcastic... NOPE! ROFLMAO!!!

"Oh my!" George Takai

Sainsburys do a really good steak, onion, mushroom and red wine pie. It's pricey but it is the best pie I've ever eaten. Or, you can just buy all the stuff, make a stew and put a puff pastry lid on it for ease 👍

@@wavydavy9816 yeah was thinking that

aye its normally chicken with mushroom in a pie or bacon and mushroom

@@girlsdrinkfeck don’t You daré to insult our lovely steak and ale pie xx xD

@@AllanRadko not a fan of ale gravy TBH, im a man of simple times

Believe it not, in the 19th century, Steak & Oyster pie used to be poor man's food, rather like lobster rolls were in Maine Steak & Ale suet pudding is da bomb

Check out Pressure Luck onRU-vid for Instant Pot Recipes.

One can't have too much crust!

@@rmknicks I absolutely agree. Maybe that's why I'm such a crusty old man.

@@docclabo6350 is that the only difference? I saw this recipe and thought "it needs a bottom crust". The crust is my favorite part, absorbing all that gravy. Probably why I am a crustacean

that's the type we commonly eat in Aus

Does the bottom crust get soggy with all that moisture?

Of course. Personally I'd use puff pastry, but regular pastry would work too.

Also serve with cheese mash and seasonal veg.. with a nice pint

Doesn't seem to be on the menu anymore.

@@larrysmith2638 that's too bad because it was awesome.

some medium sized ramekins would do the job I bet!

It adjusts the Ph on the surface of the meat, making it brown more easily. I'm not a food chemist, but I've seen dozens of references to this technique in RU-vid videos from reputable sources. Here is a quote from Serious Eats: "Because baking soda is alkaline (meaning it raises pH levels), it also speeds along the Maillard reaction-the chemical process responsible for the complex flavors of cooked, browned foods."

It also destroys the nutrients in the meat and vegetables. I would never use it in something like this when I can just brown the meat and could it low and slow to get it tender.

Invite some friends over who like beer. You gonna eat that pie all by yourself?

Or you could look it up on the internet yourself.

Kidney? Like the organ? You can eat those? 😳

@@steakwilliams4448 Yes. They taste great if you can cook them properly, which I can't it seems.

@@steakwilliams4448 I should add that people are advocating for a nose to tail policy for consuming meat. I'm trying to the extent I can. My local Asian grocer sells almost anything you can think of. Two of the things sold that I can't bring myself to try is lungs and stomach. Tongue, heart, liver, blood sausage, head cheese, chicken giblets, and so on are great. Lungs and stomach are just nasty looking.

@@steakwilliams4448 - Hi SW. Kidneys are ok, just an acquired taste. Your butcher should have (in order of cooking time) lamb, pig and ox kidneys. Use ox kidney in a slow cook beef pie because the others will break down too quickly. Ox is beef so the flavour matches. Liver is another kind of offal that makes a tasty meal (lamb's liver, bacon and onions in gravy mmm). I find ox liver and pig's liver are too coarse. That's about as far as I go with offal. Try Scott Rea's channel for some easy cook British recipes - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oTw5tPt4KmA.html

@@Ottawa411 - the Scots make their famous haggis with lungs and stomach.

This is beef stew. Bottom crust would be a soggy mess. To make a bottom crust workable, the filling would need to be much drier. By the way, a brown ale has plenty of flavor. So does an English pale ale. She said the increased maltiness of the Guinness might change the flavor profile, but I think that's a personal preference.

yh i detest mushrooms

try either Newcastle Brown Ale or bishops finger

"Manns Brown Ale" or "Newcastle Brown Ale" are a good traditional choice in the UK , my favorite to use is the "Manns"

Shepherds pie is topped with mashed potatoes not pastry crust!

So your making it with lamb then ( Shepard pie is made with lamb - Cottage Pie is made with beef) as to no crust !!! what Brit ever ate or made a pie without the crust at bottom lol)

Try adding Worcester sauce to the filling to make up for the missing umami flavour.

So glad you asked this! I hate mushrooms too. May have to try with the Worcestershire substitute. I know my husband would love this!

I used to buy kidneys in Sainsbury's, but I don't know if they still sell them. Certainly mainstream groceries in the US don't sell kidneys, but you can get them from Mexican/ Hispanic butchers/ meat markets.

Who is this "Mushroom Facial" person of which you speak?

That used to be one of my specialties. Only Peter North gave a better mushroom facial.

@@steakwilliams4448 2:09 in

I think it's more to enrich and tenderize the dough.

Yeah, I assumed that this was the ''pub style'' part, though I wouldn't know as I go to pubs to drink, not eat, lol.

@@reahthorolund8373 I've only had it once at a pub and it had a bottom

NOTHING these days are rigidly SHOULD BE's ... top only... bottom and top ... heck, there's even a bottom only, to give way to other delicious toppings to add to the taste experience ... Just chill some... with the should's ... this is a democracy after all and the endgame is to come up with something delicious for all tastes and palates ..

Ida Nicely said 😉

But not the onions 🤔

Ken Kellar In the UK what you call ale we generally call beer. And what you call beer is known as lager. Or piss.

@@spencerwilton5831 jeez man you killed him

Yes you can and I find steak and ale pie much better with puff pastry, shortcrust is good with a minced beef and onion pie . If you can be bothered add a pastry bottom to the pie, it is much better than a top crust only pie, which in the UK we would sarcastically call a beef casserole with a pastry top and not a pie. If you add a bottom just let it cook a bit longer or put the dish on a heated baking sheet to cook the bottom pastry through as you don't want a soggy bottom.

@@SLK648 Thank you so much. I think I would like the puff pastry crust better. It's easier too!.

Diana King Scottish ones are always made with puff pastry.

@@lynnecameron9976 Thank you so much. I would like puff pastry better.

I'm in the same boat as you my friend! My family has been growing wine grapes in the Central San Joaquin Valley of California for 100+ years, I studied enology and wine marketing at CSU Fresno and worked at the largest crush facility (winery) in the world which also had a distillery, but when it comes to beer, I know virtually nothing. I can drink a whole bottle of Corona when it's offered and one other local brew was pretty good, but the other few beers that I've tried have been so gross that I couldn't handle more than a couple of sips before I handed it over to a friend. We were not a beer-drinking family. My French-Basque grandpa's philosophy was to teach children to enjoy alcohol with family, close friends and lots of food. It was not to be treated as the forbidden fruit. He gave me my first taste of wine at age 7, which I didn't like and secretly passed to my mother when Grandpa wasn't looking, but to show a distaste for it would have been a grave insult. It would have been the same as spitting on his beautiful pristine vineyard that was his and his immigrant parents life's work. By age 8, I liked my first glass of wine, a light Chardonnay and then he fixed me my first highball of whiskey and Coca-Cola at his home bar, though I'm sure it was more soda than whiskey. It's still my favorite adult beverage. He thought that it was better for a kid to taste alcohol at home with their parents than to sneak around and obtain it dishonestly and get into trouble with their friends and the law or even worse and cause an accident. He preached "everything in moderation." No one ever had too much too drink at our family holidays and birthday parties, but we did usually eat too much! Grandpa was born on the ranch in 1922 and the community at that time was predominantly Italian. When he was in grammar school there was a little Italian boy who got into trouble with their teacher because his mother sent wine in his lunch tin. A couple other kids used to always smell of wine because their parents owned a little tavern in town and one of their jobs in the tavern was to refill the bottles of wine that sat on the tables from the large barrels kept in the basement, so some drips and spills were inevitable. During the prohibition era, it was still legal for families to produce wine for personal consumption and my great-grandparents did just that and we actually still have the antique winemaking equipment here on the ranch. I'd love to restore it, even if I can't put it back into use.

@@susansparke3462 Wow, Susan! Thanks for the comment. What a nice story to read. Sounds like you have very found memories of your family! As a wine drinker, I must say I’m jealous of your upbringing!

I'm going to try Boddinton's pub ale, usually I like Guinness Extra stout, but that'll be a smaller batch, to try first.

Newcastle Brown Ale

D if your lucky.

8 oz is an American cup. 10 fl oz is an imperial British cup, but now we use metric.

@@Zelnyair Thank you! Of course, I have never heard of Aleys. But, I can ask!

Newcastle Brown Ale