How to Make Pub-Style Favorites like Steak and Ale Pie and Boston Brown Bread
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Pub-Style Steak and Ale Pie at home. Then, equipment expert Adam Ried reveals his top pick for knife blocks. Finally, test cook Keith Dresser makes Bridget perfect Boston Brown Bread.
Get the recipe for Steak and Ale Pie:
Get the recipe for Boston Brown Bread:
Buy our winning knife block:
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Unless the previously used food can is ceramic lined – it WILL leach toxins when heated at temperatures used for baking this bread recipe.
This is a recent finding that has been replicated in multiple labs in the US and EU.
I absolutely love raisins and molasses. The brown bread is right up my alley.
This pie is good
to get the best black bread, you'll have to go to Lithuania to get the best versions?
you can make a "that's what she said" joke after each sentence they say
I had forgotten about Boston bread! My grandma used to make it, sans raisins. Sometimes she would add currants, a much more subtle touch. I’m going to make that steak pie too. Thanks!
"Waft of Beef" is possibly the best phrase I've heard on ATK
Have seen previous comments regarding the cans. I found an inexpensive answer in my double duty pot collection-an asparagus steamer. It has the handles, no mason jar removal tool required, it has a glass lid, but I did cover with foil. It is a bit deeper, so cooking time may be a bit longer.
Great stuff!🤟
I'm sorry but, if it isn't B&M brown bread served with baked beans and hot dogs on a Saturday night, I'm not interested. Other than that I love your show. I'm giving my daughter in law a subscription to ATK for Christmas.
What 19 idiots dislike this? Oh I know they just must be miserable altogether. Carry on!!!!
Hold the presses!! In the two years since this review, the winning knife block has jumped up to $450.00 on Amazon. The "budget" model is now $79.99. A little more than the original review, but not "break the bank" more. So…keep shopping??
Growing up, Boston Brown Bread with Cream cheese and orange marmalade was always a treat I looked forward to. Can’t wait to try this!
My adventure with woodworking started with Woodprix.
I wonder if could or what the conversion would be to prepare the brown bread in a pressure cooker/insta pot. I love these recipes and the show.
Question: In this video, and many others, I see you cook in the bottom 3rd of the oven. I usually cook in the top 3rd and I get good results on my recipes. Does it really make a difference? If so, when and why?
Great
Basically, chicken pot pie made with beef.
baking soda does not taste good in meat dishes
That pie had me drooling! I'm making that as soon as I can get short ribs. Thanks!
I also would have opted no raisins instead I’d use chopped dates which I do like
Damn I used to love Boston Brown Bread in the can and yes with cream cheese or butter on it
I would love to make the bread, but no matter what…No raisins.
I am going to try the pie… will maybe use red wine. I need a beer substitute. Not concerned about the alcohol, just hate the flavor of beer. (beer batter anything is horrid) 😎
Label less are totally creepy.:(
If most people have a 9" pie pan, why not create a recipe to fit that instead of the less common 9.5" dish?
Always fantastic!
$250 for an ugly knife block to take up room on my counter? No thank you! I bought a magnetic knife strip, mounted it on my backsplash and it is attractive, accessible and not taking up room on my counter. And so easy to clean. Win/Win And another tip for those strips. I put a small one on my bathroom wall to hold my nail clippers, scissors, nail file, eyelash curler, etc. things I use all the time and now I don't have to rummage through a drawer to find them.
The winning knife block was the ugliest one. Good grief, just choose the good looking modernist one (4th from left) and be careful about how you put the knives in so you don't damage it. It's really not that difficult.
I am British, you are welcome to the Pie without fruite
I enjoyed the two cooking sections but am concerned about the equipment review. I question why the significant open blade exposure for the two favoured knife blocks was passed without comment, yet the seemingly lesser exposure was cited as a negative factor on the four that were initially dismissed. I understand the wear issues alone may have justified the decision not to recommend them, but something identified as a safety concern should not have been overlooked for the favoured solutions. I recommend that you revisit your test and expand the range of tested products. There are more suitable products out there.
I would omit the rasins.