I love suet topped pies. Comfort food at it's best. I am so glad that we can easily get suet in the UK. Thanks for another brilliant recipe Geoff. Take care. 👍👍👍
Yesterday our weather was foggy and cold until noon, having this as dinner made the weather extra special, my family loved it, I'm keeping the recipe, thank you, Sir.
Hello, Mr. Cooper! I really like the way it's possible to see generous pieces of meat when you cut the crust and also the fact you used fresh champignons is amazing. For me, this recipe is a perfect and delicious meal for itself, but your colourful plate at the end of the video turned me hungry. LOL. Thanks once more!
I can smell the suet crust from here just looking at this! That looks absolutely delicious, and the gravy came out looking incredibly rich, too. The ultimate comfort food.
Oh that looks so good! I love the idea of leaving out some of the sauce for gravy later... I will do that too. Someone had a very nice dinner there with all the veggies indeed. A very rich filling is a welcomed sight at the end of the day. Thank you!
An easy thumbs up for this Geoff. I used to love this at school but as a steak & Kidney filling, I'll be making this for the family next week. Thanks mate 👍👍👍
HI Marshall. Thanks. Henrietta suggested steak and kidney, but since the only kidneys that I am prepared to countenance reside inside me I had to use mushrooms instead.
Awww thanks (for mentioning my suggestion) GEOFF for doing this l think it will be popular especially at this time of year.. VERY COMFORTING... IT LOOKS SOOOOO DELIOUS... 👌💞Gosh that dinner is very tempting indeed hope you enjoyed it 💋
Hi Henrietta. I did enjoy my dinner, immensely. I hope you give this a try when you get a chance. I am sure you would enjoy it. Of course you could also add chopped kidney into the filling, but only towards the end of the cooking time, since it wont take long to cook through.
Hi 1904say. My experience of marrow lives in the memory. We used to have it stuffed with minced beef. As a child it was always my least favourite meal. Not for the filling but sloppy texture of the marrow.
Hi Geoff 😀 The version I remember from school came in a roasting tray. Two versions - steak and veg and minced beef and onion. Both lovely. Before Christmas I made a steak and potato suet crusted pie. It was gorgeous. I always have suet in the pantry this time of year- mince meat for the use of 😀 I'm looking at doing some sweet suet pastries such as jam roly poly soon Hope you're well? Thanks for the video. Graham
HI Graham. I don't recall having a suet crusted pie at school. But it was a long time ago, so who knows. I too always have suet on hand. I do love jam roly poly.
@@geoffsbakingblog Ah, I'm a bit behind you (December 1965). Left school at 16 (June '82) with a handful of CSEs and a couple of O Levels and the worry of finding a job with 3 million unemployed 😀
Making this today, it's freezing here (wales) this morning so will be a nice hearty meal for tea later :D looks amazing ! will let you know how it was.
Excellent idea about the gravy but I'm curious, did you put the filling in a colander or sieve or just ladel the juices out to make the gravy and what stage did you do this. Do you add any dark beer or stout or browning or Worcester sauce?
HI Das. In the ingredients, near to the start of the video you can see that I used a dark beer and some Worcester Sauce. I simply ladled the cooked meat and filling into the dish for the pie, with just enough gravy in it to make a nice moist pie. That left the remainder of the gravy that I poured into a jug to use later.
Hi Julie B. I hadn't heard of dumpling mix before so I checked it out. I think the dumpling mix will work. However there are a couple of things to mention. Firstly the packets of dumpling mix are much smaller than the volume of ingredients I used for my suet crust. So I will use at least 2 packets, that will make a thicker crust, though it wont be as thick as mine. Secondly the dumpling mix, when mixed, is much thicker than the consistency of my suet mix, but it is still very sticky, so it wont roll out easily. I think I would carefully spoon small clumps onto the top of the meat filling and then gently spread it over to cover, not worrying too much if it covered everywhere.
Geoff thank you for your reply to Julie B I’m sure it will help a lot of people who wish to buy dumpling mix! The thing is this topping is so forgiving,so easy to make as your recipe shows. So simple to make! Love you for taking the time to look up the mix!😊
@@geoffsbakingblog I'm Cumbrian marra, the names just because I claim every fix or repair to be 'An old Navajo trick I picked up...' Especially fun when replacing laptop screens or bodging a motorcycle to get her running 😀
@@geoffsbakingblog I'd go further and say Northern staple, cheaper cuts of meat slowcooked and the tray would be in the oven for at least two days, three in tough times :-D But it kept us going haha 👍
Hey Geoff, something you could try making that I just discovered yesterday is knish.. an Ashkenazi Jew creation that's cooked potatoes inside of dough that's then baked or fried and you can add whatever you want to the filling to make it suit your taste.. I'm honestly drooling typing this lol.
@@geoffsbakingblog that's such an odd idea for me.. I'd say its the Irish in me but after watching Modern Marvels about potatoes I know most of the world loves them.
@@jaratt85 Oh I love potatoes. I just gave up eating them about 12 years ago, as part of losing some weight. I never really went back to them, except on a few rare occasions. But I could easily eat them everyday.
Hi Jason. That's a shame. It should have risen quite well with the need for baking powder since self raising flour has the baking powder in already. However if the flour was old that can affect how it rises. Adding a teaspoon of baking powder would also make a difference, just to be sure. I hope it tasted good anyway. This milk shouldn't make a difference.
HI Marco. I hope you can find some suet. It ought to be available, even if in block form since it comes from the hard fat around the loins and kidneys. Shredded is best though, for mixing into the dough. Here in the UK we buy it shredded and there is a vegetable version too.
@@geoffsbakingblog I'll definitely investigate. I'm not sure if the Japanese even use suet in cooking. I can't think of any foods that they may use suet. Maybe eateries that offer western cuisines? Even back in America, it wasn't something I could find at the market.
Hi Mary. No suet isn't the same as lard. It comes from the hard fat around the loins and kidneys of cows and sheep.though it might come from pigs too. Lard is the semi soft fat obtained from around the belly of pigs. Lard is rendered whilst suet is not. In the UK we are able to buy shredded lard which seems to have been coated in a little flour to keep the shreds separate. The main brand is Atora. It is available in some stores and online in some other countries, though rather expensive. Lard can be used as an alternative I think.
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I love suet topped pies. Comfort food at it's best. I am so glad that we can easily get suet in the UK. Thanks for another brilliant recipe Geoff. Take care. 👍👍👍
HI Ray. Yes, very comforting to eat, and to know we can get suet so easily.
☺☺☺
Not in Lidl unfortunately. No suet at all
I made this after watching your video. I was nervous as I never had. It turned out lovely. 51 and still learning new skills thank you for sharing x
HI DiamondPixieCraft, I am so glad your pie turned out well. Learning new things as we get older is joyful.
Yesterday our weather was foggy and cold until noon, having this as dinner made the weather extra special, my family loved it, I'm keeping the recipe, thank you, Sir.
HI Dr Eggeater 101. This recipe is great on such days. I am glad you all enjoyed it.
Hello, Mr. Cooper!
I really like the way it's possible to see generous pieces of meat when you cut the crust and also the fact you used fresh champignons is amazing. For me, this recipe is a perfect and delicious meal for itself, but your colourful plate at the end of the video turned me hungry. LOL.
Thanks once more!
Hi Olga. Oh yes it is important to have those lovely chunks of meat. The pie was lovely and my dinner with the vegetables was perfect.
I can smell the suet crust from here just looking at this! That looks absolutely delicious, and the gravy came out looking incredibly rich, too. The ultimate comfort food.
Hi Newt Mazonas. Oh yes the crust was wonderful and the meat and gravy were fantastic. Such a comforting meal.
Oh that looks so good! I love the idea of leaving out some of the sauce for gravy later... I will do that too. Someone had a very nice dinner there with all the veggies indeed. A very rich filling is a welcomed sight at the end of the day. Thank you!
Hi Julie-joy. Thanks very much. It was my dinner, with my usual veggies. Very tasty indeed.
Interesting crust, sir. My mother would have used about 20% less liquid and called it a drop-biscuit crust. Cheers from the First Colony!
HI LWJ2. I love this type of crust. I will try a drop biscuit one at some time too.
An easy thumbs up for this Geoff. I used to love this at school but as a steak & Kidney filling, I'll be making this for the family next week. Thanks mate 👍👍👍
HI Marshall. Thanks. Henrietta suggested steak and kidney, but since the only kidneys that I am prepared to countenance reside inside me I had to use mushrooms instead.
@@geoffsbakingblog I totally get it Mate I have the same with liver. Mushrooms would be my second choice though.
Thank you Geoff, I'll be trying this! Looks so warm and comforting - and we need a bit of that just lately! 😉😉
HI Colin101981. You are very welcome. I hope you enjoy it.
Awww thanks (for mentioning my suggestion) GEOFF for doing this l think it will be popular especially at this time of year.. VERY COMFORTING... IT LOOKS SOOOOO DELIOUS... 👌💞Gosh that dinner is very tempting indeed hope you enjoyed it 💋
Hi Henrietta. I did enjoy my dinner, immensely. I hope you give this a try when you get a chance. I am sure you would enjoy it. Of course you could also add chopped kidney into the filling, but only towards the end of the cooking time, since it wont take long to cook through.
@@geoffsbakingblog yes I would pop some kidney in I like it in the gravy mashed up for flavour... And I will give it a go soon many thanks 👌💞
Very nice. We used to have similar done in a covered pudding basin & steamed . English Fare . Roasted Marrow Squash was served alongside . Yum. 👌
Hi 1904say. My experience of marrow lives in the memory. We used to have it stuffed with minced beef. As a child it was always my least favourite meal. Not for the filling but sloppy texture of the marrow.
My goodness that looks such a good meal, very hearty and filling.
Hi Sonia. Yes it was very hearty. Most of the pie went to my niece and her husband, who enjoyed it and even had some leftover.
Hi Geoff 😀 The version I remember from school came in a roasting tray. Two versions - steak and veg and minced beef and onion. Both lovely.
Before Christmas I made a steak and potato suet crusted pie. It was gorgeous. I always have suet in the pantry this time of year- mince meat for the use of 😀
I'm looking at doing some sweet suet pastries such as jam roly poly soon
Hope you're well? Thanks for the video. Graham
HI Graham. I don't recall having a suet crusted pie at school. But it was a long time ago, so who knows. I too always have suet on hand. I do love jam roly poly.
@@geoffsbakingblog- It's a tad worrying I can remember school dinners easier than I remember my O Levels 😄😄 Yep, I'm an old un too
@@grahamturner5963 I left school at 15, in 1964 so didn't get to take 'O' levels, they were for 5th formers.
@@geoffsbakingblog Ah, I'm a bit behind you (December 1965). Left school at 16 (June '82) with a handful of CSEs and a couple of O Levels and the worry of finding a job with 3 million unemployed 😀
Hmm... That looks wonderful, my friend. Your house must smell like heaven after one of your video sessions. 🍲
HI Mr S. thanks very much. I must admit it does smell rather good.
What a fantastic looking pie...
It's like a meat sponge!!!
Hi Coolerkin. Thanks very much.
Making this today, it's freezing here (wales) this morning so will be a nice hearty meal for tea later :D looks amazing ! will let you know how it was.
Hi Belle. I hope you enjoy your pie. It is nice and sunny here today, but still very cold. I look forward to hearing what you think of the pie.
Oh lovely comfort food especially at this time of year 😃 another lovely recipe keep em coming 😉
Hi Veronika. Thanks very much. I must say it comforted me enormously, LOL.
Cheers Geoff maye
You are welcome.
Thanks for the video.
HI. You are very welcome.
looks delicious thankyou
HI Jason. thanks very much. You are welcome.
Excellent
Hi Carol. Thanks very much.
Geoff thats one tasty pie that will be on my table this week ATB
HI Stephen. I hope you enjoy it. Let me know.
@@geoffsbakingblog will do Geoff
Excellent idea about the gravy but I'm curious, did you put the filling in a colander or sieve or just ladel the juices out to make the gravy and what stage did you do this.
Do you add any dark beer or stout or browning or Worcester sauce?
HI Das. In the ingredients, near to the start of the video you can see that I used a dark beer and some Worcester Sauce. I simply ladled the cooked meat and filling into the dish for the pie, with just enough gravy in it to make a nice moist pie. That left the remainder of the gravy that I poured into a jug to use later.
Whats the diffrent out come without tue Milk . ie mixer same as you would do for dumplings flour Suet n water ?
HI Kyn. It would still work, but the flavour of the suet topping would not be so luxuriant and rich.
This looks amazing Geoff. Can I do the top by making a pre made box of dumpling mix and trolling it out, or will it not work the same?
Hi Julie B. I hadn't heard of dumpling mix before so I checked it out. I think the dumpling mix will work. However there are a couple of things to mention. Firstly the packets of dumpling mix are much smaller than the volume of ingredients I used for my suet crust. So I will use at least 2 packets, that will make a thicker crust, though it wont be as thick as mine. Secondly the dumpling mix, when mixed, is much thicker than the consistency of my suet mix, but it is still very sticky, so it wont roll out easily. I think I would carefully spoon small clumps onto the top of the meat filling and then gently spread it over to cover, not worrying too much if it covered everywhere.
Geoff thank you for your reply to Julie B I’m sure it will help a lot of people who wish to buy dumpling mix! The thing is this topping is so forgiving,so easy to make as your recipe shows. So simple to make! Love you for taking the time to look up the mix!😊
Stewing steak under a suet slab, proper mash and gravy is top nosh.
We used to make extra and when it set overnight it became a slice. 😀🤘
Those Old Navajos new a trick or two.
@@geoffsbakingblog I'm Cumbrian marra, the names just because I claim every fix or repair to be 'An old Navajo trick I picked up...'
Especially fun when replacing laptop screens or bodging a motorcycle to get her running 😀
I imagined something like that since this recipe is really quite British. @@OldNavajoTricks
@@geoffsbakingblog I'd go further and say Northern staple, cheaper cuts of meat slowcooked and the tray would be in the oven for at least two days, three in tough times :-D
But it kept us going haha 👍
Hey Geoff, something you could try making that I just discovered yesterday is knish.. an Ashkenazi Jew creation that's cooked potatoes inside of dough that's then baked or fried and you can add whatever you want to the filling to make it suit your taste.. I'm honestly drooling typing this lol.
HI J A Ratt85. Thanks for the suggestion. I shall investigate. I don't often have potatoes on hand, but I do have some at the moment.
@@geoffsbakingblog that's such an odd idea for me.. I'd say its the Irish in me but after watching Modern Marvels about potatoes I know most of the world loves them.
@@jaratt85 Oh I love potatoes. I just gave up eating them about 12 years ago, as part of losing some weight. I never really went back to them, except on a few rare occasions. But I could easily eat them everyday.
Mine didn't rise much, used self raising and no baking powder, also used whole milk, should I have used semi?
Hi Jason. That's a shame. It should have risen quite well with the need for baking powder since self raising flour has the baking powder in already. However if the flour was old that can affect how it rises. Adding a teaspoon of baking powder would also make a difference, just to be sure. I hope it tasted good anyway. This milk shouldn't make a difference.
I know suet is hard to come by in the States, but I wonder if it's available in Japan. I'll stop by the butcher or see if the grocer has suet.
HI Marco. I hope you can find some suet. It ought to be available, even if in block form since it comes from the hard fat around the loins and kidneys. Shredded is best though, for mixing into the dough. Here in the UK we buy it shredded and there is a vegetable version too.
@@geoffsbakingblog I'll definitely investigate. I'm not sure if the Japanese even use suet in cooking. I can't think of any foods that they may use suet. Maybe eateries that offer western cuisines? Even back in America, it wasn't something I could find at the market.
Where did you purchase your
Le Cruseret Saucier??
Hi Coolerkin. From memory I bought the saucier from a Le Creuset shop in Cambridge.
Is suet the same as lard?
Hi Mary. No suet isn't the same as lard. It comes from the hard fat around the loins and kidneys of cows and sheep.though it might come from pigs too. Lard is the semi soft fat obtained from around the belly of pigs. Lard is rendered whilst suet is not. In the UK we are able to buy shredded lard which seems to have been coated in a little flour to keep the shreds separate. The main brand is Atora. It is available in some stores and online in some other countries, though rather expensive. Lard can be used as an alternative I think.
@@geoffsbakingblog Thank you Geoff.
Why cook the meat for 2 hours use a pressure cooker saves time & energy
Hi James, those who have a pressure cooker can do that if they wish. Not everybody has one.
Henrietta is a ducks name????
HI Michael, I don't know about that. But it was also my mother's name, though she was more commonly known as Hetty.