As an Irishman anytime I go to Blighty I go straight for the Steak and Kidney pie or pudding when it graces the Menu in an English Hotel or Pub. Food for the Gods.
Thanks Scott that was lovely, desperate Dan would have been proud. I thought for a minute you'd blown it, missing the Lea and Perrins but then you saved the day. I,m in Canada, been here 47 years your videos remind me of the old Butchers and Bakers of my child hood, thanks again Scott.
You know how food evokes memories? Well this has reminded me of my grandmother, only lost her in May, and needless to say this has brought back an awful lot of happy memories, firstly of her pie making, which was always second to none; and secondly, her frying habits, which were simply: a shallow fry is in lard and a deep fry is in dripping. No exceptions. Thank you so much for bringing her back to me for these few minutes.
Ditto. Gran always cooked great food, most of it long gone now like crabs boiled alive, oxtail, tongues, cheeks, skirts, trotters, tripe etc. Also though a lot of food we still eat but done very differently and real beef Dripping was on and in everything.. Good luck finding that now. Chemical muck!
I have tried your Steak and Kidney Pie and your White Pudding and can honestly give you 10 out of 10 for both!! Bang on Scott, you have made this Irish lad in Australia very very happy!!!!
Scott, this is food porn at its most eloquent, articulate, humorous, delicious. You are a true renaissance man. I am going to make this recipe again soon. It's been way too long. God bless you!
People! This is so beautiful and lovely and absolutely delicious! I would never have imagined that anything whatsoever that contained kidneys would so very appetizing ! Thank you Mr. Rea ! Fantastic!🐂🐂🐂🐂
Scott, You're awesome.. I made your fidget pie for my gram's.. and she swears it tasted like her mom's... I can't wait to make your pork pie and now this dish in the video.. Thanks for all your hard work.. and demonstrating the Brits have great food to bring to the worlds supper table.. Hello from Boston..
I tried this last night, thanks Scott, it was very traditional and very very tasty. Knocked back with suet-fried chunky chips and a salad. Great smells in the kitchen too. Reminds me of home.
Watcher Scott, I'm a Worcester lad living in the Philippines,and no one here knows how to make a proper pie. I made a steak ale and mushroom version yesterday and it was wonderful. I made mine with shin, but the beef here is not a patch on the beef in UK, but cooked slow it is good enough. A big thumbs up from the Phils. Tahraa.
One of the best videos on the steak and kidney pie I've ever seen. I have everything handy except the beef stock, but I'll try it anyway. I love the use of your party pan as the container for the pie which was how it was served to me ages ago. The 4 oxen are wonderful.
I am a novice when it comes to cooking or butchery.although my father was a slaughter man. one of the best things I've seenis the cheese head, steak and kid pie, sausages, black pud.I love this channel, keep it up.
I wouldn't really call that a pie (should be 'fully enclosed in pastry'), but as a steak and kidney bake it looks awesome and I could eat the whole thing right now!
I just almost choked at the part when you made the pastry, when it looked like you were going to make your own, then pushed it to one side. Really tickled me that did haha
4 days in a row... I sat here at 1am to about 4am watching these starving, well not this time I ate first... but man everything you make looks delicious, I've made a few of your dishes with a few american twists, so thanks for the amazing cooking advice cant wait to make this tomorrow!
Loved the doughy quartet of bovine pie toppers!! Out of the oven they sort of reminded me of those prehistoric French cave paintings...... You really nailed it! I wonder how one of those masterpieces would hold up in the post??
I just started to watch another video and ended it very early on. Went onto yours and I knew that it was going to be a proper pie as soon as you floured your beef. How it should be done. Pie looks great. I’m going to do this next weekend for the family. You’ve got a new subscriber. 👍🏻
I'm making this right now, and I have to say so far it's amazing. I had to do a few substitutions (lard + coconut oil vs. drippings/tallow, a half cup of nice Merlot instead of beer because it's Sunday and the liquor stores are closed because Texas is beyond stupid). So far it's amazing and the house smells great, hasn't been hard to put together, and it's been a nice, low key way to spend a Sunday morning. Dinner tonight will be excellent!
Hi Scott, followed you for a while now, on this one it tends to be done a bit different down under as my mother taught me, our taste seem to find the beef kidney too strong, much prefer the lamb Kidney, two diced to the kilo of beef, A large brown onion, Not floured, into the cast pan to brown, beef first, Kidney next, then the onion, I do not use dripping, prefer butter for the browning, when the onion is sauted water is added stirred and into the Pressure cooker for about 40 minutes, Separate the meat and onion, Fridge the juices over night, de fat in the morning, Short crust the pie pan, add the filling, but top with flake Pastry on top ( liked the cow cover haha), of course cooked with the usual season salts and peppers, never used the Bay leaves, but will try next winter, Be interested to see what you do with one of my favourites , "Lambs fry and Bacon" Kind regards Indy
Making this today Scott,will use ruff puff pastry, but are you going to do a steak and kidney pudding anytime soon?it’s a next level of rib sticky food fun if you ask me,and the suet adds another dimension 🙏
that was incredible and so easy and for me who can't make pastry to save my life I used ready made pie crust but for this pie ...puff pastry does look so good and I will try it and I use shank beef and veal kidneys but to save time I use a pressure cooker and it seems to work very well
I'd have thought you, above all people, would be making your own dripping. Keep her lit. Enjoying them all. Haven't seen ox tail in Ireland since I was a boy.
Very nice-looking pie. I'm English, but I've lived in the US most of my life. I've never understood why savory meat pies don't (still) exist here. But they (and cask ales) are the things I miss the most about England. I've frequently made a Melton Mowbray Pork Pie for office "pot luck" lunches, and they have -- after an initial period of being treated like unexploded bombs - been a success with Americans, and disappeared rapidly. But I don't think steak & kidney would find many takers, considering that most Americans won't even eat LAMB because of its """strong""" / """gamey""" flavor.(!) (Kidney would be "a step too far" . . . sadly.) I used to love cold S&K pies on picnics.
Always wanted to try making this. Looks easy and now I am starving after watching the video. I think I will be off to the butcher shop soon to pickup the meat for this. The smell must be incredible when it is cooking.
Well....I went out and picked up everything. Only problem is that nobody around here carries beef kidney or any kidney at all. I did however make a great beef stew and I will have to special order the Kidney and try again another time.
That looks amazingly tasty,, I've not make a steak n kidley, ha ha,,,kidney pie for a while now, so will give it a try, I made a steak n kidney pudding using a bamboo steamer, and it was the first time making it after a good old while, it turned out perfect, so good my son an myself had another slice, will try your resipie for sure,thankyou
Scott, how well does the filling freeze by itself? any experience with this? With how much time goes into the prep and cooking of the meat, I figured I could cook large batch, divi then freeze. Reheat later and serve over roasted potatoes, carrots, mushrooms, peas and rice?
Great looking pie Scott. Just one little bit of info before you use egg wash brush the flour off the top of the paste. As it mixes with the egg and burns it. My old boss bless him was a master baker , showed me that over thirty. Years back. Regards Pete.
FFS Scott! I can't believe you left all that gravy on your plate without mopping it up with some lovely bread? Sacrilege!!!! Serving your pie tomorrow can't wait!
Hi Scott, love your stuff mate, 2 questions, 1. How much is colemans and Lea & Perrins paying you? 2. Why do they call it dripping and not rendered fat, because dripping is full of beefy gravy flavour, and is lovely on toast on a cold morning.
As an Irishman anytime I go to Blighty I go straight for the Steak and Kidney pie or pudding when it graces the Menu in an English Hotel or Pub. Food for the Gods.
Scott Rea is my hero. Nobody does it better.
you have a gift man and im not just talking about cooking. you should have your own show
Well done Buddy,My mouth is watering!!!
Top bloke. What a pie!
Yours was awesome too!
I'm making that Friday night for dinner
Thanks Scott that was lovely, desperate Dan would have been proud. I thought for a minute you'd blown it, missing the Lea and Perrins but then you saved the day. I,m in Canada, been here 47 years your videos remind me of the old Butchers and Bakers of my child hood, thanks again Scott.
You know how food evokes memories? Well this has reminded me of my grandmother, only lost her in May, and needless to say this has brought back an awful lot of happy memories, firstly of her pie making, which was always second to none; and secondly, her frying habits, which were simply: a shallow fry is in lard and a deep fry is in dripping. No exceptions. Thank you so much for bringing her back to me for these few minutes.
Ditto. Gran always cooked great food, most of it long gone now like crabs boiled alive, oxtail, tongues, cheeks, skirts, trotters, tripe etc. Also though a lot of food we still eat but done very differently and real beef Dripping was on and in everything.. Good luck finding that now. Chemical muck!
I have tried your Steak and Kidney Pie and your White Pudding and can honestly give you 10 out of 10 for both!! Bang on Scott, you have made this Irish lad in Australia very very happy!!!!
Scott, this is food porn at its most eloquent, articulate, humorous, delicious. You are a true renaissance man. I am going to make this recipe again soon. It's been way too long. God bless you!
Looks delish! I liked how you arranged the 4 cows on the crust. You're an artist, Scott!
People!
This is so beautiful and lovely and absolutely delicious! I would never have imagined that anything whatsoever that contained kidneys would so very appetizing ! Thank you Mr. Rea ! Fantastic!🐂🐂🐂🐂
SUPER!!!!!
I love British food.
Thanks
Scott, You're awesome.. I made your fidget pie for my gram's.. and she swears it tasted like her mom's... I can't wait to make your pork pie and now this dish in the video.. Thanks for all your hard work.. and demonstrating the Brits have great food to bring to the worlds supper table.. Hello from Boston..
I loved the part where you were going to make the pastry and then put the ingredients aside and pulled out the pre-made pastry...that was great!
You just can't beat a good wholesome Steak And Kidney pie on a cold winters night. Thanks Scott
Absolutely delicious I will be making those very soon.
I tried this last night, thanks Scott, it was very traditional and very very tasty. Knocked back with suet-fried chunky chips and a salad. Great smells in the kitchen too. Reminds me of home.
Watcher Scott, I'm a Worcester lad living in the Philippines,and no one here knows how to make a proper pie. I made a steak ale and mushroom version yesterday and it was wonderful. I made mine with shin, but the beef here is not a patch on the beef in UK, but cooked slow it is good enough. A big thumbs up from the Phils. Tahraa.
Your camera may have picked up the sizzle of the pan but it also picked up the crackle of the pie pastry. THAT made my mouth water.
One of the best videos on the steak and kidney pie I've ever seen. I have everything handy except the beef stock, but I'll try it anyway.
I love the use of your party pan as the container for the pie which was how it was served to me ages ago. The 4 oxen are wonderful.
Scott, I love your channel! Super authentic and sustainable cooking.
Lovely jubbly mate, all you need is a big ol spoon of mash and some peas.
Delish.
When baked it's like these beautifull cave paintings ; the essence of living
I am a novice when it comes to cooking or butchery.although my father was a slaughter man. one of the best things I've seenis the cheese head, steak and kid pie, sausages, black pud.I love this channel, keep it up.
Oh!!! That's how it's done. Has to be the best cold weather food on the planet. Thanks, Scott!!!
Fantastic job Scott. Another master piece, Meat pie's are awesome on so many levels.
Gotta love that Colemans mustard! Well done my friend!
Beautiful recipe 👍
I followed this and ate the filling like a stew. Best beef stew ever.
Hi from🇨🇦! Going to make this tomorrow! Miss the good old English comfort food! Thanks for sharing!
I wouldn't really call that a pie (should be 'fully enclosed in pastry'), but as a steak and kidney bake it looks awesome and I could eat the whole thing right now!
The way you speak adds to the flavour, wonderful
I just almost choked at the part when you made the pastry, when it looked like you were going to make your own, then pushed it to one side. Really tickled me that did haha
4 days in a row... I sat here at 1am to about 4am watching these starving, well not this time I ate first... but man everything you make looks delicious, I've made a few of your dishes with a few american twists, so thanks for the amazing cooking advice cant wait to make this tomorrow!
I love those pastry animals on top. Organic would be the icing on the cake !!!
One of my favourite English dish!
Well done! Mooo arvelous.
Can NOT stop watching your videos!! btw, I love sharing these videos with my grandchildren!!!
That looks spot on, simple food done well 👌
Never had kidneys but that pie looks lush. Could eat that right now.
tHANKS LOOKS SO EASY!
Loved the doughy quartet of bovine pie toppers!! Out of the oven they sort of reminded me of those prehistoric French cave paintings...... You really nailed it! I wonder how one of those masterpieces would hold up in the post??
I tried several of your recipes they are great and trust worthy
This helped me for Robbie Burns supper here in Canada
thank you Scott Rea
I loved the puff pastry bid!
Blinking gorgeous mate . . . yum yum
Many moons ago, we used to spread beef dripping on toast! - most delicious, provided it was dripping in its raw state and not processed!
Born in 1941, that was one of our standard breakfasts when growing up in London and we all liked the jelly at the bottom of the dripping.
'nuf sed.
Surprisingly good with a sprinkle of white pepper and then....wait for it.......a dash of mint sauce! Unbelievable yes, but try it!
That is the best looking kidney and beef pies I've seen today and it looks fantastic.
If I can find kidneys I'm surely going to make that pie.
Mmmm! I can smell it sizzling!
Top work fella, an awesome pie! I've cooked it a few times now and it's great every time! 👍👍
I just started to watch another video and ended it very early on. Went onto yours and I knew that it was going to be a proper pie as soon as you floured your beef.
How it should be done. Pie looks great.
I’m going to do this next weekend for the family.
You’ve got a new subscriber.
👍🏻
That's a beautiful pie
Well done Scott , that's your best ever , perfect cooking
I'm making this right now, and I have to say so far it's amazing. I had to do a few substitutions (lard + coconut oil vs. drippings/tallow, a half cup of nice Merlot instead of beer because it's Sunday and the liquor stores are closed because Texas is beyond stupid). So far it's amazing and the house smells great, hasn't been hard to put together, and it's been a nice, low key way to spend a Sunday morning. Dinner tonight will be excellent!
Texas is beyond stupid, very funny, lol.
Yea looks fantastic. I have made similar but never tastes just right. will try your recipe dripping, lee & perrins, mustard, ox tail, Thanks.
cheers Rob.let me know how you get on. ATB scott
Well, my mouth is watering.
Fantastic and sod the January diet.....Love the cows - we use tails and paws - like you said must get out more. Cheers Scott a belter!
That pie looks lovely scott rea wish I was having it for our tea mate cracking video mate keep up the good work mate
'serious beef on beef action ' lol . Thanks for another brilliant recipe
Very nice Scott the pie looked amazing mate , I am bloody starving now , another great video :)
Yum
Thank You Thank you Thank You Scott, that's bloody brilliant mate!! I'll be aving that tomorrow. Well done Lad. Cheers from John. Exiled Brit
Hi Scott, followed you for a while now, on this one it tends to be done a bit different down under as my mother taught me, our taste seem to find the beef kidney too strong, much prefer the lamb Kidney, two diced to the kilo of beef, A large brown onion, Not floured, into the cast pan to brown, beef first, Kidney next, then the onion, I do not use dripping, prefer butter for the browning, when the onion is sauted water is added stirred and into the Pressure cooker for about 40 minutes, Separate the meat and onion, Fridge the juices over night, de fat in the morning, Short crust the pie pan, add the filling, but top with flake Pastry on top ( liked the cow cover haha), of course cooked with the usual season salts and peppers, never used the Bay leaves, but will try next winter, Be interested to see what you do with one of my favourites , "Lambs fry and Bacon"
Kind regards
Indy
Making this today Scott,will use ruff puff pastry, but are you going to do a steak and kidney pudding anytime soon?it’s a next level of rib sticky food fun if you ask me,and the suet adds another dimension 🙏
right making this today !!! Hmmm looks good !
Its cooking away right now ... hmmm *dribble*
Wow! Gonna try THAT!!!!
As my Taid used to say, "Lovely Grub". Another great dish Scott.
Yup... I'm gonna try this one!!!!
that was incredible and so easy and for me who can't make pastry to save my life I used ready made pie crust but for this pie ...puff pastry does look so good and I will try it and I use shank beef and veal kidneys but to save time I use a pressure cooker and it seems to work very well
My favourite pie!...great job mate!
I'd have thought you, above all people, would be making your own dripping. Keep her lit. Enjoying them all. Haven't seen ox tail in Ireland since I was a boy.
Lol on how to make the pastry. As always, looks amazing. 👍. You’re the man !
that looks stunning scott .
Nice one Jim.
love your channel
Oh man, it's cold in Nor Cal today too. This looks bomb!
Amazing 👍
great recipe thank you.
Very nice-looking pie. I'm English, but I've lived in the US most of my life. I've never understood why savory meat pies don't (still) exist here. But they (and cask ales) are the things I miss the most about England. I've frequently made a Melton Mowbray Pork Pie for office "pot luck" lunches, and they have -- after an initial period of being treated like unexploded bombs - been a success with Americans, and disappeared rapidly. But I don't think steak & kidney would find many takers, considering that most Americans won't even eat LAMB because of its """strong""" / """gamey""" flavor.(!) (Kidney would be "a step too far" . . . sadly.) I used to love cold S&K pies on picnics.
Always wanted to try making this. Looks easy and now I am starving after watching the video. I think I will be off to the butcher shop soon to pickup the meat for this. The smell must be incredible when it is cooking.
Well....I went out and picked up everything. Only problem is that nobody around here carries beef kidney or any kidney at all. I did however make a great beef stew and I will have to special order the Kidney and try again another time.
Holy hell that looks amazing. I'm going to try this one out.
That looks amazingly tasty,, I've not make a steak n kidley, ha ha,,,kidney pie for a while now, so will give it a try, I made a steak n kidney pudding using a bamboo steamer, and it was the first time making it after a good old while, it turned out perfect, so good my son an myself had another slice, will try your resipie for sure,thankyou
Scott, how well does the filling freeze by itself? any experience with this? With how much time goes into the prep and cooking of the meat, I figured I could cook large batch, divi then freeze. Reheat later and serve over roasted potatoes, carrots, mushrooms, peas and rice?
Great looking pie Scott. Just one little bit of info before you use egg wash brush the flour off the top of the paste.
As it mixes with the egg and burns it. My old boss bless him was a master baker , showed me that over thirty.
Years back.
Regards Pete.
Mouth watering mate, great vid too
FFS Scott! I can't believe you left all that gravy on your plate without mopping it up with some lovely bread? Sacrilege!!!! Serving your pie tomorrow can't wait!
How was it?
Looks lovely . It's your videos that people should watch and start making more homemade meals rather than spending money on rubbish take aways.
Awesome video Scott! Keep it up!
I am hungry!!!!!!! Yummm!!!!
so right about the pastry
It looks fantastic! But I have a very beginner question...what does kidney taste like? We don’t have organ meats available here.
That but with mash potato on top, and a bit of cheese on the mash (Kinda like shepherds pie) would totally work too I would think.
I like hearing the sizzle, wish we could smell it cooking also! I am wondering, can you put pastry on the bottom too?
The pastry cows on top look like the cave paintings at Lascaux.
Las-cow 😂
what’s a good way to get rid of the puff pastry scraps?
Cute recipe. I didn't know the Britsh did slow cook recipes.I would have liked to see your style on puff pastry.
Great video Scott
Now this is a great pie mate ! You will not believe the peanut Gallery butchering good steak pies out there !
Hi Scott, love your stuff mate, 2 questions,
1. How much is colemans and Lea & Perrins paying you?
2. Why do they call it dripping and not rendered fat, because dripping is full of beefy gravy flavour, and is lovely on toast on a cold morning.