Steak and Ale Pie | Classic British Pie 

Well I just learned something. Thanks!

Alan Shaw that is a fantastic tip! I always end up with 7 tiny shards of foil and oxo crumbs all over the kitchen counter. Next time I’m going to try it your way. 👍

Glad you enjoyed it

Good tips @Rick Bear - thanks!

Hi @Emilie - plenty of videos in my back catalogue, and a new one every Friday!

Soo good 😊👌🏼

I really don't understand why America doesn't have savoury pies.

Our pleasure!

Well done!

I rambled on quite a bit about the pie tin, but ended up cutting it. I have included it in an outtakes video for Patreon SuperFans

I've seen Instant Pots around - not sure if I want any more gadgets. I already have things that do what Instant Pots do. Or maybe I just object to the name - there's nothing Instant about cooking, nor should there be.

No, not really. For a stew I would have bigger chunks of meat and a few chunks of veggies.

Sorry Karen - pretend I never mentioned it.

Done: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hQuuqk0Yeyc.html

@@Keefcooks lol cheers Keef!!

Skirt steak He does say that at the beginning of the vid. Americans call it flank but you call most things by a different name than the rest of the world, Chuck steak can also be used or stewing/casserole steak and here is a link seeing as you could not be bothered to look it up yourself. separatedbyacommonlanguage.blogspot.com/2009/12/buying-meat.html

@@johnmarshall6975 Wow! I bet you're great company in the pub! Jesus! Let me guess, your a middle aged, anti-American piss head?

Shin beef = meat from the lower leg.

We have beef shanks, which come from a beef leg and does lovely with long slow cooking. Bit rich, and not sure about it in a pie though

Course it is!

Melt it, don't boil it - works fine!

They would probably be shortcrust pastry, or maybe hot water crust (I know Pukka Pies used hot water pastry). But the sogginess would come from them being heated and kept warm, maybe microwaved at some point...

Newcastle Brown Ale makes a delicious steak and ale pie, but that particular ale can be a bit sweet. I'm sure there are some bitter herbs that would nicely compliment the Newcastle Brown; any suggestions Keef or anyone? You might try grating a SMALL amount of the rind of a Stilton cheese into the Newcastle Brown, as that's both salty and bitter. Give it a try tasting in a small amount of the beef and ale after cooking, as it should work. Rick

Rick Bear thanks Rick, I’ll give it a go

Newcy Brown would be excellent - I don't know why I forgot about it.

@Jack Cro I don't know if I would ever describe cheese as a fancy substance, but thank you for the rest!

omg i never realised cheese was fancy, i must very posh!

The usual way.

Sounds like American butchery is pretty limited!

@@Keefcooks -- The meat selection is indeed limited. Almost never does one find organ meat; ox tail is very rare; shin and skirt cuts are also very rare. Basically American butchers sell steaks, roasts, and ribs.

Sure.

KeefCooks so melt them both together with water then add to the flour 👍

Yep, that should work!

Since nobody has suggested anything I thought I'd pass on a tip from another lovely gentleman cook who has since left this earth but who also shared his recipes some years ago. James Barber, known as the Urban Peasant on Canadian tv, wasn't at all pedantic and happily substituted when any ingredient was missing. For wines and other alcoholic substances in recipes he suggested fruit juice. Apple juice or any other juice might serve, but I'm no chef so it might behoove you to google your question, if no one else with more knowledge responds here. Keep up the good work and good for you for asking your question. I stopped smoking 6 years ago after puffing a pack of cigarettes daily for 55 years so I know the struggle. Blessings.👍

Well I won't suggest non-alcoholic beer - generally lacks flavour anyway. As per the reply from @Beruthiel45, I don't think fruit juice would do the trick - wrong flavours, too sweet...I'm actually a bit stumped. You could maybe play with malt extract and/or yeast extract/Marmite/Vegemite...

@@Beruthiel45 Thank you for your suggestion. Proud of you for quitting smoking. 6 years is awesome.

@@Keefcooks Thank you. I'll try it out.

I find that dark soy sauce works well for dishes that need a rich, umami and sweet flavour.

I guess I didn't make it clear - the meat wasn't steaming hot at that point. It's more dangerous to have it out in a warm kitchen for a long time when the temperature is in the danger zone. I think lard is perfect in the pastry for a robust pie like this. Glad you like the videos.

Depends.

I think 'pale' is a misnomer. Old Empire is a strong, dark and tasty ale - try it. BTW Rick, I know Yorkshire has some very fine produce, but I'm not here to be the Yorkshire Marketing Board. Other places are available, with equally fine stuff. And yes, that includes Lancashire.

@@Keefcooks Thanks, I'll give your IPA a try. Keep on making your wonderful videos. They're inspirational. Rick

10 minutes

Oooh, leftiephobia. Not good.

@@Keefcooks hahahahaha. I need that pie. I think I'll go to greenhaighs

Probably not

No it doesn't

You could be right.

Oh. OK.

You don't know me very well Darbo - a pie without a bottom is not only not a pie, it's a crime against humanity!

@@Keefcooks it's the truth

Nope, but you might want to add a tablespoon of sugar to sweeten it up.

@@Keefcooks i have a feeling to stay with butter than lard. will give that a go. when i pick the rhubarb.many thanks