Ey up, Keef. Aye, that's a fine lookin' pie, lad. Minced beef an' onion, it's a reyt classic, an' you've done it proud wi' that rich shortcrust pastry. It's proper comfort food, whether tha' has it hot outta t'oven or cold next day. Individual pies are grand, but there's nowt like a big family-sized one t'share. You've outdone thissen, mate. Cheers for t'recipe!
have i yet expressed my deep appreciation of the top down cam, i'll call it now "pan and pot cam"? makes the videos really indepth...almost feels as if i am IN THE pan! i love these british pies. so rustic and hearty.
Never mind you being in the pan, I worry about my camera being there. I 3D printed the bracket that holds the camera - the plastic isn't massively heat-resistant and it's already bending and warping a bit.
@@Keefcooks construction was ownmade - well, kudos for trying in the first place. so i guess, the plastic / resin from the printer can't be exchanged for a more stable compound or else the printer gives up the ghost? thou shall figure it out. and then get it patented and sell it!
@@Keefcooks Instead of a 3D printer, some inexpensive wood and possibly some sheet aluminium would serve well. I expect it would easy enough with some woodworking equipment & hardware. Happy to collaborate...
Nom Nom! Oooh, I bet finding your minced&onion pies in Madrid was source of many a smiles. Thanks so much for sharing your secrets with rest of us Keefie. 🙂
That looks absolutely delicious! Very similar to the tourtière I make at Christmas time and serve with a red wine and mushroom gravy. Yum yum! I'll echo the well wishes for Mrs KC and kudos on technical bits that make the video a pleasure to watch.
@@SuperAnimelover100 "Who in the Devil said that?"... It's a very common misconception and myth (mainly made by Americans) that the British can't cook and or have a bad taste in food. Have you never heard of this?
Looks gorgeous, Keith!! I've never tried to use a stand mixer for the pastry but will do so now, although mine is a 1958 Kenwood 'Chef', rather than a 'KitchenAid'.
An easy way to separate an egg yolk is to break the egg on to a small plate and place an egg cup over the yolk and let the white run off by tipping the plate. 👍😁
Great recipe Keef and looks delicious!! Can I put in a request for a new theme.. school dinner classics, such as gypsy tart, jam and coconut sponge, semolina pudding etc etc. Loads of people love gypsy tart!!
Problem with that is regional variations and generation variations. I'd never heard of gypsy tart until now - a couple of hours ago I watched a video by a TH-camr 25-odd years younger than me and he was talking about having pizza and chips for school dinners - we NEVER had pizza (I don't think it had actually hit the UK then), and chips probably only once a week.
@@Keefcooks wow, I am truly amazed that a gastronaut like your good self hadn't heard of it, but as you say, it's probably a South East Region dish.. I have to admit you have done dishes in your channel that I'd never heard of before as well.. thanks anyway for taking the time to reply, and keep up the fantastic channel 😀
@Micky MarioKart So, I made a gypsy tart few days ago. Blood sugar level down to about normal now. I ca'nt believe how sweet this is! And not in a good way.
What I do like about your stuff, Keef is how you just get on with it. I switch off when presenters (often with good recipes) think that to demonstrate, say, dicing a couple of onions or peeling a few pototatoes, the viewer must endure watching that process in full, in real time. Most of us know how to slice an onion or peel a potato. For those who don't, YT has a search engine.
Thanks Jack, I appreciate that. I think I probably have been guilty of waffling on too much now and again, but I do try to make things concise while still maintaining an element of storytelling.
Go for it Anthony! I've found the trick is to let it rest and not let it be too cold when you roll it out. If it's cracking, let it warm up a bit more.
@@karendaley3184 Doing it now, it's resting in the fridge...fingers crossed. 59 years old and never made my own pastry. Next I'll be taking pictures and posting them on line :)
Do you think its the oxo or the Marmite that makes it yummy? I've made something very similar before but found them a bit bland. I've never actually bought an oxo cube( I worked for Bisto for a bit in the 1990's and thought at the time that the flavour of their instant gravy was better) and for a while i've used Knorr stock cubes as they use less artificial things, sometimesI use marmite as a stock for veggie things never really used it for meat. Just wondering if I should break the habit of a lifetime and try oxo! I've always used Worcester sauce and or soy sauce for minced beef. Like the idea of egg yolk as a glace.
I've always used Oxo as a basic stock. I found Knorr to be way too salty (about 30 years ago - they've probably reduce it knoww but old habits die hard). Marmite just pumps up the beefiness (and probably salt!) to another level. Worcester sauce and or soy sauce wouldn't give the intensity you want.
Hi Keef, did you ever try cooking the filling longer, to really break down that mince and make it tender? Did you find the flavour was better with a longer cook?
I use the GX800 for the detail shots of stuff happening on the counter and for things on the stove. But not with the standard kit lens it was supplied with.
Keith, get in the know....you shouldn’t be using Rapeseed or Sunflower oil. Use butter, lard or coconut oil. Yes I know what everyone says, do the opposite and you’ll be healthier!
Jules, don't be dogmatic. Choose oils or fats according to the recipe. Tallow/dripping is excellent for chips. Lard and sometimes butter for pastry. Rapeseed oil for sautéeing. Olive oil for salad dressings. Sunflower with a bit of rapeseed or EVOO for mayonnaise. Coconut oil for what? I hope you're getting a picture - there's no single oil or fat that is right for everything.
@@Keefcooks I was talking from a health perspective..Rapeseed and Sunflower is wot clogs your arteries and causes inflammation and are apparently full of free radicals. Just sayin 😀 love you and your missus anywayxxx
I always have to blind bake the bottom of my pies. When I follow your(excellent) recipes for pies, the bottom will always be soggy if I don't blind bake. I'm wondering how you get away with it! Is there a trick to this? Such as bake it in the centre of the oven, use ceramic or aluminium etc, use high quality flour etc. Thanks!
A certain amount of sogginess is to be encouraged (never mind what the judges on Bake-Off say), if it's the result of the filling soaking into the pastry. But a metal container is better than a ceramic or glass one because the heat is transmitted better. And if you're still having trouble, bake for longer...best of luck!
@@Keefcooks Thanks! I like a bit of sogginess, it's just they end up turning to much. I use ceramic, might have to treat myself to an aluminium container. Cheers.
So wish we could get OXO cubes here, we can only get that crippled stock product (knor) so I end up using BOVRIL or making my own stock ......we here are about 50yrs behind the rest of the world 😩😱🏴🇿🇦 ZAR 3rd world
That looks scrumptious!! :)
Cracked me up when you chopped the onion, Keef!
Dutch fan here, lived/ worked in UK for several years, and totally addicted to UK foods. Thnx I'll make one asap !
Lovely pie Keef.
Pies and traditional British food is were you glimmer and shine. More of that
Noted.
Wow! I'm going to make this! the tricky part for me is the pastry, but i will figure that out too!! haha! Thanks
Looks yummy !!
I'm so going to make this very soon xx Corrrrr caulie sprouts and gravy heaven !!
Ey up, Keef. Aye, that's a fine lookin' pie, lad. Minced beef an' onion, it's a reyt classic, an' you've done it proud wi' that rich shortcrust pastry. It's proper comfort food, whether tha' has it hot outta t'oven or cold next day. Individual pies are grand, but there's nowt like a big family-sized one t'share. You've outdone thissen, mate. Cheers for t'recipe!
Looks amazing keef from now on im going to make my pastry the way you have looks soo good
have i yet expressed my deep appreciation of the top down cam, i'll call it now "pan and pot cam"? makes the videos really indepth...almost feels as if i am IN THE pan!
i love these british pies. so rustic and hearty.
Never mind you being in the pan, I worry about my camera being there. I 3D printed the bracket that holds the camera - the plastic isn't massively heat-resistant and it's already bending and warping a bit.
@@Keefcooks construction was ownmade - well, kudos for trying in the first place. so i guess, the plastic / resin from the printer can't be exchanged for a more stable compound or else the printer gives up the ghost? thou shall figure it out.
and then get it patented and sell it!
Not giving up at all - I think I need to make a metal heat deflector to go under the slider, and bung some LEDs on it while I'm at it.
@@Keefcooks Instead of a 3D printer, some inexpensive wood and possibly some sheet aluminium would serve well. I expect it would easy enough with some woodworking equipment & hardware. Happy to collaborate...
Nom Nom! Oooh, I bet finding your minced&onion pies in Madrid was source of many a smiles. Thanks so much for sharing your secrets with rest of us Keefie. 🙂
Sounds great!
That looks absolutely delicious! Very similar to the tourtière I make at Christmas time and serve with a red wine and mushroom gravy. Yum yum! I'll echo the well wishes for Mrs KC and kudos on technical bits that make the video a pleasure to watch.
You made pies in Madrid? Cool! What's the story behind that? Great vid Keef.
I was missing pies, made my own, shared with friends, ended up selling to individuals and some Irish bars.
A pie full of savoury beefy and onion goodness. Cheers, Keef!
Yummy!
The edit you did with that onion chop was amazing!
Nice one keef. I’ll give that pastry a go. It looks lush.
Good luck!
Looks spectacular. Hi Mrs Keef 💜
Piefection keefy!
Alway love your recipes Keef! Thank you.
Absolute classic and executed perfectly. "The British can't cook"... My arse!
nathaniel evans
Who in the Devil said that ? American me and my Englishman cooks so yummy !
@@SuperAnimelover100 "Who in the Devil said that?"... It's a very common misconception and myth (mainly made by Americans) that the British can't cook and or have a bad taste in food. Have you never heard of this?
Great looking pie it looks delicious too Keef, :-)
Im making this the day and your onion gravy ,Why not
Woot!
Looks gorgeous, Keith!! I've never tried to use a stand mixer for the pastry but will do so now, although mine is a 1958 Kenwood 'Chef', rather than a 'KitchenAid'.
That final wave was a bit.. freestyle.. but heartfelt! That pie is amazing! Well done!
This looks brilliant! Think I'll try and make one to keep me going for a few days of uni (especially if it's good cold too!)
So simple and delicious 😍
Looks great
MInce beef n onion pie for dinner tomorrow!
HaHaHa. I saw you drop that egg and its shell into the stand mixer there Keef. 🐣
An easy way to separate an egg yolk is to break the egg on to a small plate and place an egg cup over the yolk and let the white run off by tipping the plate. 👍😁
Nice tip.
@@Keefcooks I love your videos. Keep on posting 👍🍺
Absolutely AMAZING Keef!!. My Nana used to make meat pie as well, absolutely Delicious. All the best.
I made this last week! Turned out perfect and was yummy 😋 thank you 😊
Glad you liked it!!
A good tip for the Flour is to use a Tea strainer
Great recipe Keef and looks delicious!!
Can I put in a request for a new theme.. school dinner classics, such as gypsy tart, jam and coconut sponge, semolina pudding etc etc. Loads of people love gypsy tart!!
Problem with that is regional variations and generation variations. I'd never heard of gypsy tart until now - a couple of hours ago I watched a video by a TH-camr 25-odd years younger than me and he was talking about having pizza and chips for school dinners - we NEVER had pizza (I don't think it had actually hit the UK then), and chips probably only once a week.
@@Keefcooks wow, I am truly amazed that a gastronaut like your good self hadn't heard of it, but as you say, it's probably a South East Region dish.. I have to admit you have done dishes in your channel that I'd never heard of before as well.. thanks anyway for taking the time to reply, and keep up the fantastic channel 😀
@@lfcmonkeyyyman6229 Actually it seems to be just a Kent thing. But I'm going to make one for myself to see what it's like...
@Micky MarioKart So, I made a gypsy tart few days ago. Blood sugar level down to about normal now. I ca'nt believe how sweet this is! And not in a good way.
@@Keefcooks I remember what passed as pizza back in the 70s, McCains frozen pizzas, not a good introduction to that yummy dish.
Got the ingredients so it would be rude not to try it... hope its as good as this one 🙏
Made it today and I have to say it’s been the best pie I have made and that pastry 👍👍👍👍👍👍👏👏👏🍺
Glad you enjoyed it
Gotta get some "brown salty thing ... 1/2 can"t stand" etc.😃😁👍
What I do like about your stuff, Keef is how you just get on with it.
I switch off when presenters (often with good recipes) think that to demonstrate, say, dicing a couple of onions or peeling a few pototatoes, the viewer must endure watching that process in full, in real time. Most of us know how to slice an onion or peel a potato. For those who don't, YT has a search engine.
Thanks Jack, I appreciate that. I think I probably have been guilty of waffling on too much now and again, but I do try to make things concise while still maintaining an element of storytelling.
Ha! 1/4 of the pie as a serving. That's my kind of cook!!!
This was super good, can't wait to make it again 👍😊
Well done!
Giving this one a go once my mince has defrosted, _bugger making the pastry though,_ just ready made for this guy
Aw, c'mon. Next time, make the pastry, it's the best bit!
@@Keefcooks Gawd bless ya Keith, ok, I'll pop out and get the ingredients, there might be tears and a colourfully worded response later :)
Good luck!
Go for it Anthony! I've found the trick is to let it rest and not let it be too cold when you roll it out. If it's cracking, let it warm up a bit more.
@@karendaley3184 Doing it now, it's resting in the fridge...fingers crossed. 59 years old and never made my own pastry. Next I'll be taking pictures and posting them on line :)
Do you think its the oxo or the Marmite that makes it yummy? I've made something very similar before but found them a bit bland. I've never actually bought an oxo cube( I worked for Bisto for a bit in the 1990's and thought at the time that the flavour of their instant gravy was better) and for a while i've used Knorr stock cubes as they use less artificial things, sometimesI use marmite as a stock for veggie things never really used it for meat. Just wondering if I should break the habit of a lifetime and try oxo! I've always used Worcester sauce and or soy sauce for minced beef. Like the idea of egg yolk as a glace.
I've always used Oxo as a basic stock. I found Knorr to be way too salty (about 30 years ago - they've probably reduce it knoww but old habits die hard). Marmite just pumps up the beefiness (and probably salt!) to another level. Worcester sauce and or soy sauce wouldn't give the intensity you want.
No vent for the top crust?
I stopped doing that a few months ago and it makes no difference whatsoever!
Made a note to buy soom lard!
some!
@@trainrunner51 I'm with the youtube spelling police...good save :)
Where are the 'corners' in a round fluted pie dish? ;)
Good question. I have addressed it in another pie video and don't propose to watch them all right now to find out which. You can, though.
Hi both, I’m going to give this a bash this week 😊
Looks fantastic. Call me a peasant, but I'd slather that with mushy peas and gravy.
Peasant!
Add mash and you have an Aussie Floater.{ no gravy, just smothered in brown sauce}
Hi Keef, did you ever try cooking the filling longer, to really break down that mince and make it tender? Did you find the flavour was better with a longer cook?
Not for this, although I'm sure it would make it better. I have done bolognese sauce where I've cooked the meat really low for about 3 hours.
which angle was filmed by the GX800?
I use the GX800 for the detail shots of stuff happening on the counter and for things on the stove. But not with the standard kit lens it was supplied with.
Keith, get in the know....you shouldn’t be using Rapeseed or Sunflower oil. Use butter, lard or coconut oil. Yes I know what everyone says, do the opposite and you’ll be healthier!
Jules, don't be dogmatic. Choose oils or fats according to the recipe. Tallow/dripping is excellent for chips. Lard and sometimes butter for pastry. Rapeseed oil for sautéeing. Olive oil for salad dressings. Sunflower with a bit of rapeseed or EVOO for mayonnaise. Coconut oil for what? I hope you're getting a picture - there's no single oil or fat that is right for everything.
@@Keefcooks I was talking from a health perspective..Rapeseed and Sunflower is wot clogs your arteries and causes inflammation and are apparently full of free radicals. Just sayin 😀 love you and your missus anywayxxx
Yes, I know you were talking about 'health'. I might do a video about the relative 'healthiness' of various oils and fats.
I can't get lard over here in Greece,any ideas of what I can use instead?
Shortening, butter, margarine...
@@Keefcooks Thanks Keef,keep on cooking!😁😁😁
I always have to blind bake the bottom of my pies. When I follow your(excellent) recipes for pies, the bottom will always be soggy if I don't blind bake. I'm wondering how you get away with it! Is there a trick to this? Such as bake it in the centre of the oven, use ceramic or aluminium etc, use high quality flour etc. Thanks!
A certain amount of sogginess is to be encouraged (never mind what the judges on Bake-Off say), if it's the result of the filling soaking into the pastry. But a metal container is better than a ceramic or glass one because the heat is transmitted better. And if you're still having trouble, bake for longer...best of luck!
@@Keefcooks Thanks! I like a bit of sogginess, it's just they end up turning to much. I use ceramic, might have to treat myself to an aluminium container. Cheers.
Tasted better it looks mine 👍👍👍👍
🌟🌟SUPERB🌟🌟👍👌
How on earth did you do that with the onion ?
Magic innit!
Sains own brand less salty.
Looks amazing 🤤🤤🤤 could you do corned beef hash keefy 🤙🤙🤙🤙🤙🤙🤙🤙🤙 🤤🤤🤤🤤🤤
Sooner than you think!
You’re the best fellow Yorkshire man 👍👍👍👍👍👍👍👍
Hi, keef I can't stop the pasty sticking the the roller as well its taken over an hour to cook please help
Flour.
So wish we could get OXO cubes here, we can only get that crippled stock product (knor) so I end up using BOVRIL or making my own stock ......we here are about 50yrs behind the rest of the world 😩😱🏴🇿🇦 ZAR 3rd world
I've never used a bay leaf in my life, do they make any difference?
Yes they do. Adds a very nice element to the broth. You'll also use them in your vegetable soups and roast pork, so give them a try!
You can overdo the bay leaves. They have a medicinal taste when there are too many added to the dish.
5:32 -- One tiny error: it's "CelSius", not "CelCius".
Oops
Where d'you get your flour thing from?
I got it in Spain many moons ago, but you can get similar things from Amazon (affiliate link): amzn.to/30Knm2M
Oooohhh someone had a hair cut. Pie looks lursh mmmmmmmmmmmm
First haircut since lockdown - much needed!
Thanks Keef I really enjoyed watching this video 😁 my friend Elaina's Birthday is coming up on the 19th can I please get a shout out for her?
Sure.
Thank you very much Keef 😁