How to Make Pub-Style Steak and Ale Pie

Byamazingfoodstv


Bridget shows Julia how to make a cozy Pub-Style Steak and Ale Pie.

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30 Comments

  1. Egads Man!!!
    My Nan would be rolling in her grave!
    Sour cream? No bottom pastry? Mushrooms? Even the food processor is wrong,
    Flour, Salt, and small cubes of butter in a bowl using your fingers to press the butter into the flour,
    And for those who say it takes to long to make, I'm sure there is a McDonalds around the corner, and that doesn't take any time at all😂

  5. Yeah maybe check some recipes from Brit chefs like Ramsey or Pierre White. As this is full of mistakes and incorrect ingredients.
    No caramelisation of onions.
    No caramelisation of the beef.
    Didn't reduce the ale to intensify the flavour and burn off the alcohol.
    Lots of things that shouldn't be in it.

    It might end up nice but it is not a traditional steak and ale pie.

    If you wanted a traditional Italian recipe you are best learning from an Italian as aposed to some one from the other side of the world to Italy.

  15. I am excited to make this recipe. Boneless short in a 3 lb portion would cost $40 + cad ($28+ usd), so I am going to use stewing beef (what you call chuck roast in the States). I am so excited that this recipe has mushrooms :).

  16. A bit of a mix up. Close, but in a way that only a confused American attempting to make British cuisine could manage to get almost right 🤣.

    The British pub classic would undoubtedly be using puff pastry not short crust. What you've made is closer to traditional home fayre as typified by a generation of grandmothers, but the extra pastry ingredients are quite unnecessary. The problem is that whilst pubs use the cheap and possibly safer option of only using a lid, a proper homemade steak and ale pie would ALWAYS have a pastry base.

    Lastly, no-one would cut a circle of pastry out. A couple of sliced air vents is more than adequate. (Although my mother/grandmother used to both swear by a porcelain bird in the middle of the pie to act as a vent and to stop it sinking – not sure that adds much though)

  17. Since when did a pie not have a pastry base? A proper British, pub pie has a pastry base.
    What you have there ladies, is a beef stew with a pastry lid.
    While we're at it, try adding some chopped kidneys and carrots.

  22. What is the point of having a second person standing next to the person explaining the recipe? They provide no feedback, they are obviously an employee and therefore a talented chef. We don't need to see another employee going "mmh, AaaaaaaH, OK! "yes that does look good" "OH WOW I GET IT" Giga cringe. Just have one person show the recipes unless they are actively involved. This is a great recipe but this video is super awkward.

  25. Mushrooms in a steak and ale pie? Yo American's don't come over here expecting that in a pub lunch, you'd be better off with a chicken and mushroom pie, similar flavours whiter sauce.

  26. I've never seen such bad techniques in one recipe. Personally I bake over 300 steak ale pies and other alcohol and meat pies and you always put alcohol in before stock and reduce before adding stock. Second no matter what type of meat pie you always brown first

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