It's kinda odd that it's not really that popular in the US. We have pot pie but it's not the same. Closer to Shepard's pie or a casserole with a crust. But as for an actual meat pie like a Cornish pasty it's just not very common.
Seriously, being able to buy a range of amazing, hot meat pies in every gas station and convenience store one of the things I miss most from our trip to New Zealand. We got so addicted and then had to come home to the US where the best you can hope for are sad, mediocre freezer-section chicken pot pies at the grocery store.
@sonipitts they take a little bit of effort but aren't that hard to make. You should give it a go. Best thing is they are super flexible with whatever filling flavouring you want to fill them with.
farmshop local to me has aberdeen angus and some long horns and I just bought a few joints earlier today, already used one on sunday roast, gonna use the rest for pies
I make Turkey Pot Pie pretty regularly for Thanksgiving, and it's always a huge hit. The secret is to use a sweet pie crust along with the savory filling.
@tangydiesel1886 More like sandwiches. When the Germans began their second big immigration wave (1820 to 1850), they introduced delicatessens to big American cities. With their sausages and cold cuts, they were more convenient and easier to prepare and eat than small pies, and eventually pushed that part of English cookery into near extinction. Modern American cuisine is a mix of English, German, Italian and Ashkenazi Jewish dishes with heavy Latin American and Asian borrowings too.
As an Englishman, so many of these recipes are familiar. And they’re savory and delicious. Quite surprised these left the American pallet. Not sure how or why. But the one you made looks rather good. And I’d eat that eagerly with HP.
Mostly due to convenience and our immigration history. After mass immigration from Germany and Eastern Europe in the mid to late 1800s, German and Ashkenazi Jewish foods and their Americanized descendants became very popular and mostly supplanted our English traditional foods. Sausages, hamburgers, cold cuts, etc. Then Italian food became extremely popular in the 20th century, and now Mexican food is very popular. You can still see some English influence in American cuisine, especially in the South. I love a steak and ale pie, myself. Meat pies are very popular in South Louisiana, where I’m from, but it’s not that common in the US.
As others have mentioned there's similar types of recipes out there. Chicken Pot Pie is pretty common and it seems like the role of these recipes tends to have been replaced by types of casseroles like Sheppard's pie.
The cost. Right now as it stands in canada this would probably be a 40 dollar pie......steak is pricy now! It will feed two maybe three adults barely. Not a wise use of funds anymore.
@@flipflopsofpeaceandjustice HP sauce or brown sauce is a condiment we mostly have with meat things like pies, It comes in a squeezy bottle and has a very savory taste.
Every bakery in every town in Australia has meat pies, every football game sells them, every supermarket in the country has frozen pies and many people make them at home regularly. Far from being forgotten they're one of the most popular foods in this country!
@@jtaco4101 they literally DO NOT mention the usa in the description or video.................................................................................................................................................................................. bright spark.......................
@@shozlochshadr1536does it take intelligence to detect American accents or to actually browse through the channels videos? If you did, what you will find is this channel is American as it gets with the historical stories and recipes. Any old bright spark could tell he was speaking from an American perspective. A really dull spark couldn’t to be perfectly honest.
My great great grandmother, great grandmother, grandmother and mother cooked this exact thing but we are from Australian origins. This channel really shows how old England influenced and made a lot of the current foods for counties that England was the progenitor of.
Steak pie is still very popular in the UK. Proud to say I make a mean pie, just steak beef, onion and the liquor made into a gravy. All under a butter crust pastry - Heaven on a plate :)
Steak, Steak and Ale, Steak and Onion, Steak and Mushroom pies are all very common in the UK. Almost all supermarkets sell Steak pie, sometimes you might find a minced beef pie, but on the whole it's chunks of steak. It's so bizarre to me that Americans do not really do savoury pie when they're so ubiquitous in the UK. Love the video and so glad you've found something we, on this side of the pond, mostly love.
Here in the midwest US chicken pot pie is the most common offering. They're typically thought of as frozen comfort food. There are actually quite good mass produced frozen ones, and delicious frozen pies from small companies if you find the right country store. I can only imagine that if I'd say "steak pie" people would think I'm crazy until I explained what it is - that's how pervasive the chicken pot pie is.
I'd go with some onions that had been lightly sauteed for a few minutes and some potatoes. For spices I'd stick with a bit of pepper but I'm on the conservative side;).
They’re a staple of pub food as well. Steak and Ale pie (and other varieties of pie) with mash potatoes, veggies and a thick gravy is probably one of the most common dishes you’ll find in a traditional English pub.
I honestly couldn't think of a world without meat pies. It's so strange to me that Americans have 'forgotten' this product. Here in Australia, you can find a meat pie anywhere from bakerys, some pubs and even service stations (gas stations).
They sell mini meat pies like this in the frozen food section of the supermarket. Called pot pies here. I don’t think they are actually ‘forgotten’, just not consumed by a large portion of the populace. Also I live in an area with a large Dutch /German population, so they are actually quite common where I live. The Amish always sell them in their stores, both fresh or frozen and in many flavors. We make them at home here anytime we have leftover chicken or roast, then freeze them and eat them in winter (because they take like and hour to cook and heat the house too much for summer).
Here’s one little tip… Chop up the steak first that way it’ll be easier to serve when it’s done baking. If you leave the beef in sheets it can be a little trickier to cut out. Marvelous video… I so look forward to Townshend’s offerings ❤✅
In the UK we still have and love Steak and Ale pie - it’s basically identical to this, but you’d use a good amber or golden ale instead of water (lighter beers like lagers might work, but ale will be better - probably not too hoppy, though. Guinness would also work, and is the most widely available ‘ale’)
In the UK, they probably sell less pies because their mum's and grandparents make them fresh! I moved to Australia from the UK at 13 years, the first difference I noticed was the pies were all processed, packaged pies whereas my parents used to make pies fresh at home hence why they probably sell less in the UK. It's a shame that Australians don't make pies fresh, it's junk food here essentially but if you make them at home, they would be healthy.
Amazing that this is a rarity in the US. Every fish & chip shop, supermarket and pub in the UK will have steak & onion, steak & kideny and/or steak & ale pies on offer (as well as various chicken offerings). If you're lucky you'll find a pub that sells steak & oyster pie. Steak pies are as common as anything in the UK and they're great.
When I was working in Wellington, New Zealand, I used to go down to Molly Malones on The Court every Tuesday evening for steak and kidney pie, a few pints of Speights Old dark. and listen to the jam acoustic sessions of everyone who met there on those nights. Fiddle, bodhran, bozuki, guitar, mandolin, accordion, uilliean pipes..........the joy of music, drinking ale, eating good food.......those were some very memorable times.
'Pie' was a short term preservation technique- you could fire your oven hot all day Saturday and fill it with various (Beef, Apple, Chicken etc.) pies that would keep fresh even in summer for the length of a week as long as they weren't cut into until ready to be devoured for that day's food. That's what your 'pie safe' was for- rodent, pet, fly, and people proof until meal time; breakfast, lunch, and dinner! It's a heck of a lot easier than shooting for non-moldy bread during warm weather than a once a week schedule allows for, where you might have it fresh for the first 3-4 days before needing it toasted to keep. A pie crust is dry and oily- aiding preservation- and if filled and vented properly, allows little opportunity for internal spoilage while self pasteurizing the internal contents. Try it yourself!
They'd keep that long even without refrigeration? In summer? I don't doubt it, but it's a bit surprising. I've definitely seen people leave cooked food out for a while in the modern day, but never a whole week. I guess that unopened part must be pretty important.
To add to this, in mediaeval times the pie crust often wasn't eaten and would be thicker and baked harder than modern pies. You'd put your food in a pie crust to cook and when it came time to eat you would smash off the outer crust and eat the filling.
@@RexTenomous - note that the most popular recipes used sugar and acidity (fruit pies) or salt and fat (meat pies using salted meats and lard) to aid with internal keeping qualities. Here in New England, our hottest summer weather rarely averages over 75 degrees, and a pie safe on a north wall- likely adjacent to the home dairy- above the open part of the cellar where a spring would be piped in, could easily be kept to 10 degrees colder than the average.
It still surprises me that the US lost meat pies in the face of sweet pies. Here in Australia they're one of our staple ready foods that you can find everywhere from fine dining down to the local servo or bakery. My personal favourites are steak and kidney or steak and mushroom.
It's interesting that the idea of putting carrots and potatoes into the pie was a later addition; you'd think that they would have used it to pad the filling out instead of just meat.
Right? I would have a hard time not adding at least some onion. She left out the butter though and then dumped a bunch of water on it, so... Maybe she made this one to be a jerk? "Here you go, Blando! I'm sorry the carrots were too flavorful last time."
4:52 BACON. Hands down. Lol. I am enjoying this channel SO, so much. It’s so relaxing and I love seeing how things were done way back in the early days of this country. It’s currently 0443 in the morning and I am starving. Lol. Thank you for all of the amazing love, work, and care that you put into these videos.
Available in almost every pub and supermarket in the UK today,also still the traditional dish to be eaten on new years day in Scotland. Kate and Sidney pie (steak and kidney) is actually harder to get hold of.
This is basically tourtiere. Just north of you in Michigan our French and native ancestors made meat pie out of what was available for meat with a variety of spices. This was frequently venison with sumac and juniper berry. When beef became available it was used. When my ancestors had a sheep ranch across the lake in Penetanguishene, this influenced the content of the pie, and later they switched to pork when they abandoned the ranch and came back across the lake. Eventually tourtiere became a staple of Revellion. The spices seem to have stabilized to include garlic, cloves, and cinnamon. It isn’t until the 20th century that our family started to add potatoes in order to make it cheaper. We still make it frequently, and knowing the history, I feel free to mix it up with whatever I have available and know that whatever that is, it will be right.
Root vegetables add so much flavor, and are cheaper than meat. Plus, they add needed nutrients. So if i want a savory pie, what i am looking for is like a midwest pastie. Meat, root vegetables, gravy in a crispy crust. So good. I've been out in the cold and wet for hours, and sit down to a hot pastie or two, and it really fills your belly and warms you up. So hearty!
Most Commonwealth countries favour these pies as snacks today. New Zealand and Australia make incredible meat pies. New Zealand used to have a McDonald's-like fast food franchise called Georgie Pie.
@astriix7067 Incorrect. Georgie Pie was a chain of stores here in NZ back in the day owned by Progessive Enterprises. Founded in 1977, 32 stores nationwide at its peak. Ceased operating late 1990s. Was meant as an alternative to the big international fast food chains starting to come in to the country. If you're over a certain age here in NZ then you'd know this. McDonalds NZ now holds the rights to the name and products and that's how Georgie Pie pies ended up on their menus, cashing in on the nostalga for the original Georgie Pie stores and products.
@@charleshayes3610 Shrug. Was just correcting another poster that didn't seem to know Georgie Pie existed as a chain of stores. Don't have a dog in the race otherwise. My favourite meat pie growing up was made by a local bakery with its own tea rooms - never tasted a better pie since. Broke my heart when they shut down.
I've been making that steak and onion pie ever since I found your channel. It's become a household favorite. With a layer of steak, sprinkled with flour, layer of onions, steak, flour, onions, then capped and filled with dark beer. I think we also put fresh mushrooms in for a change up, as well. This one is nice and simple.
Pies like these & others you mentioned, are still very popular still in Cape Town 🇿🇦 Living in Norway it's one of those go to items you can get in stores, bakerys etc Regards & Greetings from Norway 🇳🇴
Growing up in the US, while a little different my mom did make a lot of casseroles that were essentially savory pies. Beef, chicken, or turkey with vegetables in a gravy or similar sauce (often some curry with poultry) and a biscuit dough top. Often it was a good way to reuse leftovers, such as the turkey from Thanksgiving or the rest of a pot roast.
I'm American and meat pies have been in my family for generations. Idk where you live but we have English and Irish pubs in our Downtown area that sell these pies.Aldo Amish make and sell these pies as well.
Reminds me when he was doing the Sauerkraut episode and to use Malt Vinegar, and he held up a bottle of Sarsons and said 'if you can't get malt vinegar' and I was like that's vinegar to us in England XD Gotta love the little differences that even kinda similar places have.
There's various pot pies that are around, it's more that those tend to be the majority of the meal rather than just a main course. Meat handpies are common in some areas as a thing to make...just finished some with pork, potato, and carrot. I use a 2 stage cooking process for it, normally the night before I chop up the meat into bite sized pieces and dice the potato and carrot, though, for the veggies, I've started grabbing the canned ones since it's a much faster thing and I can store them until I want to make it...and less cook time. For cooking, I use a large skillet and begin with cooking down some mirepoix with butter and some salt and pepper, then I add the meat to start browning. Then add garlic powder, onion powder, nutmeg, cinnamon, cumin, thyme, ginger, rosemary, and a half cup of some apple butter and mix it to coat things, by the point that's mixed in, the meat tends to be browned on the sides so I add in the juice of a lemon with some of the zest, beef stock, and apple cider vinegar and mix until the liquid is boiling, then I add the carrot and potato and cook until the liquid is reduced to a gravy consistency, a thicker gravy but careful not to get it to thick or when you make the pie, it will end up dry. Then I take it off the heat and fridge overnight (or at least until it's cold). When you're ready for the last part, take pie crust and roll it out to a size that you're happy with and fill so that you can fold and work a seal around the edges. I put them on a floured baking sheet and add an egg wash before sticking it in at 375f until the crust is golden and browning...then I pull it out and wait 5-10 minutes for it to cool enough to eat...I tend to serve it with a coleslaw of different types with an apple dressing (Bit of nutmeg, bit of cinnamon, decent amount of apple butter, apple cider vinegar, and olive oil...mix well before putting on and mixing the slaw... At the celtic festival last month they had "cornish pasties" that were horrible and barely edible...
Here in New Zealand we love meat pies. we have mince, mince and cheese, steak and cheese, steak and kidney plus many more varieties. We even have an annual best pie competition over multiple categories. There is even food standards where a meat pie must have over 75% meat in it to be called a meat pie.
Very common in the UK tbf - youll find effectively plain steak pies in the freezer of most large supermarkets (maybe the addition of ale, but typically not much in the way of added veg in the frozen ones)
This looks fantastic. I'm definitely going to make this happen sometime soon! Thanks as always Townsends for savoring the flavors and the aromas of the 18th century :)
I would replace the water with dark ale, or porter, and use some chopped anchovies (it might be nice to add a few oysters, if one were feeling so inclined) to season the beef. I would give it, too, a good slosh of mushroom ketchup.
In New Zealand meat pies are the largest single fast food. Even McDonalds used to serve them. Mince (ground beef) and cheese, and steak (chunky beef) and cheese, are the most popular varieties.
Sir After watching this video I was able to make a similar pie on my first try. I did substitute Corned Beef, Potatoes and eggs for the filling .( It was meant as a breakfast pie) The pie crust made to the instructions came out exactly as yours. It was solid and when cool was delicious. I now have a basic understanding of colonial meat pie cooking. I plan to make a steak and vegetables pie next. Again your instructions on how to make a simple but tasty crust was the best part for me. It opens the door for Chicken, Turkey, and other cuts of beef. Thank you again for this excellent cooking lesson. Also the historical background. By the way my family enjoyed this type pie as breakfast
Growing up, we always had mincemeat pie at Thanksgiving and Christmas. Our mincemeat pie had roast beef in it, with apples, raisins and spices. Moistened with brandy. Totally yummy! Family recipe handed down for generations, which came over on the big wooden boat with Winthrop’s tribe. Being from Ohio, I call Massachusetts the old country.
Minced beef or beef mince is what North Americans call ground beef. Your mincemeat recipe is a different dish with a bit different history. Mincemeat was a special dish for the very wealthy because of the meat, suet, dried fruits and exotic spices which were very expensive. Mr. Townsend's recipe is more of a peasant or commoners dish. Most mincemeat sold today doesn't even contain meat and suet anymore.
That sounds like a variation on the ancestor of the modern British Christmas mince pie. Which today skips the actual meat and is just purely fruit essentially.
Little tip on baking shells with liquid inside,; made sure your bottom is one piece, not made of the scraps from making several and does not have any holes in it (including a patch! No patches. Roll a new bottom with new dough. You can always make turn-overs with scraps instead. Eggs and sausage or fruit). This will keep the liquid in the shell and not beneath it which will cause the center to bubble, leaving a void and ruins a pie without a top or a lattice looks terrible. I made thousands of pecan pies by hand.
In 6th grade one kid in my class did a project on food eaten during Shakespeare’s time and he made one of these for the class and it was SO good. Simple and delicious. That must have been the 17th century version referred to in the video.
@stonecutter2 shepherd's pie is a traditional British dish. Minced lamb in gravy topped with mash. It becomes a cottage pie when you use minced beef instead of lamb 🙂
We still have these pretty much everywhere in England -- in pubs, in shops, at markets, or just made at home. Steak and stout pie is popular, which uses stout ale to marinade the beef, and many modern recipes use herbs, tomato paste, stock, etc to give a more interesting flavour.
It's weird that meat pies disappeared in the U.S. It's been a staple here in Québec since the colonies. During the holidays its traditional to eat a tourtière, a huge meat pie seasoned with cinnamon, NUTMEG, herbs and potatoes. It's delicious!
In South Africa, Beef Steak Pie is actually very common! Steak and Kidney Pie is a personal favorite and is also readily available here!! This is thanks to the British colonization (if I'm allowed to say that). You can get these at any grocery store! We love our savoury pies here. South Africa, and, more specifically Cape Town, is definitely worth a visit!
Our family recipe (UK) was making "poor mans" steak pie with fattier cuts, and with a layer of sliced potatoes on top under the pastry. The potato absorbs fat rising off the meat & gravy. The man of the house got most of the meat, the children got some meat and the potatos, loaded with beef fats. A very filling meal. The pastry added crunch.
As someone with extreme dietary restrictions, these sorts of videos are extremely useful to me because I can see exactly what I need to change or keep. I can't do wheat flour, but I can use an alternative. Can't do butter, but coconut oil can be substituted. Then I can just add a whole bunch of stuff to taste.
I have a great Irish cookbook that has a beef and mushroom pie recipe. I personally have made a beef and vegetable pie with a filling of minced beef, mixed vegetables, and salt, pepper, flour and wine. I suck at pie crusts, oddly enough. Come out gluey.
My parents were born in the 1940s and growing up we'd have a beef pot pie. But usually the way it worked was mom would make a big pot of beef stew then after a day or 2 shed take what was left thicken it up add some more potatoes and put it in a pie. A true "pot" pie.
Same over on the other side of the world in Aotearoa New Zealand - as usual on the internet, methinks this is a case of something *America* forgot, not something *time* forgot.
Throughout the Commonwealth and in other parts of the world where it took off like Africa, pies are to this day a staple of the workers diet. It is a fairly durable, hot, filling food that can be eaten on the worksite or in the car without utensils, a plate or a table. Cornish Pasties (a variant of pie with a different shape) were designed to be eaten by coal miners with filthy hands and have a very thick pastry "handle" that a miner could hold it by without spoiling the good part with the filling. Given how car-centric America is today I am amazed this hasn't become popular again, they can be eaten on the road easily.
this channel is really amazing ! diverse and versatile. It features hundreds of dishes, for all walks of life - poor farmer, poor sailor, poor this, poor that. And the most interesting thing which makes these videos a compelling viewing is that all of them consist of two ingredients - salt pork and salt beef, sometimes salt fish. I cannot stop viewing them.
Omg I feel like Winnie the Pooh just taught me how to make a wonderful pie! I make very good pastry (okay I make the best that anyone ever had according to my friends family and coworkers 😃) but this is a method that boggles my mind! I am definitely going to make these the next time I have company come for a wknd. Perfect meal on a chilly autumn night in Canada!
Interesting that your exact comment word for word is in the comment section of a different channel’s beef pie video uploaded about a year ago😊. I agree on the wholesome sounding presenters-and both meat pies looked delicious!
I love the Townsends channel. It links perfectly the wonderful history and culture of modern America with British cuisine. Steak pie is still a part of my everyday culture. Townsends explains the roots of what I consider to be staple foods. Brilliant.
I followed your instructions and made mushroom ketchup and the spice you suggested with the leftover mushroom bits. The one in my family most against it uses the spice in just about everything. We are enjoying it. So glad I found this channel.
This is a classic, Jon! Our daughter introduced us to it after seeing you make it many years ago. We love it. It doesn’t get better than when it’s made in a Dutch oven or earthen oven as you show. Thank you!
This is an extremely common thing in the UK, it's the sort of thing typical pies are with the dessert sort not much of a thing here. I didn't realize Steak Pies weren't really a thing in the US.
I've always wondered about them. Never had one my whole life. It's not much like shepherds' pie or pot pie. Maybe I could make one up with some venison?
@@goatkidmom Yes, absolutely - while venison is not as common in the UK, I've definitely seen a few venison pies on pub/restaurant menus over the years.
@@goatkidmomhave had a couple venison pies, a good pepper gravy and you will be away laughing. Of thr local shops selection you usually see steak, steak and cheese, mince and cheese, pepper steak, steak and mushroom, potato topped, seafood, and butter chicken.
You've inspired me, it's 9: 45a.m. where I live and I'm going to make this dish because it looks simple and easy to do. I think my two boys and I will enjoy this and we're going to do it in the Dutch oven outside. Thanks for sharing this recipe it looks like today is going to be a fun day with the boys and I.
I had steak pie two days ago. Still common in the UK. In its simple form alongside steak and kidney pudding (different from pie). Also different from steak and ale.
Go to any supermarket in the UK and you will find steak pies, or steak and kidney, or steak and ale. there will always be a steak based pie at every pub that serves food and deep filled pies are normally eaten at football games.
These never disappeared in America. We added root vegetables and gravy then renamed it pot pie. Still sold in every market and still made homemade by some women. They're also made with meat and potatoes inside a folded pie then baked or fried. In Spanish it's called empanada de carne. In English called a baked meat pie. Or fried meat pie.
My mother and aunt made empanadas ALL THE TIME - well not everyday, as it was a lot of work. They were DELICIOUS. They were both from Panama (which was where I was born too). And then we had a German friend who made perogis? which had meat inside the potato crust. So good.
i actually typically make pies like these regularly. my wife and i are reenactors, im a cook and so in turn we introduce a large amount of inspiration and research into our daily lives. one of my favorite recipies is this pie and a side of garlic and onion schmalz with tack
Beef steak pies are super popular in all Commonwealth countries, and in any American city where there's a population of British and/or Irish folks. This was definitely a popular dish in NZ when I lived there.
Huh, not forgotten by our family! Believe it or not, there is a recipe for this in the "Felicity's Cooking Studio" book (the American Girl doll); it uses beef broth instead of plain water, and adds some herbs (savory and thyme), but otherwise it really is just beefsteak pounded flat and put in a pie crust. It is my daughter's favorite kind of pie, and is in the regular meal rotation from October through April. Glad to see such a excellent pie getting some attention! (And to everyone who thinks Americans have completely forgotten about savory pies, we also have chicken pot pie at least once a month in the colder months, and turkey pie after Thanksgiving for as long as there is still turkey in the freezer - not all of us have forgotten them! 😁)
Good video! Thank you. Raw meat and plain water into uncooked pastry seems unusual to me. When I made steak pies, in the past, I usually cut the beef into bite size chunks. Melt enough unsalted butter to gently fry an onion (maybe some fresh sliced mushrooms). Add the beef. Browned a bit to caramel. I cheat with some plain flour stirred into cold water and strained into the pan. Mixing furiously, so the flour mix thickens, rather than forming lumps.. A couple of inches of tomato purée. Maybe a bit of anchovy essence and boiled bone beef stock. Once thickened... seasoned, with salt and freshly ground black pepper... and some gravy browning. Cook till the beef is tender and let cool. Make the pastry and create the pie.
I started making beef steak pie a few years ago, after your other recipe (video from 2016), it has become one of my favorite dishes. Just Steak meat and Onions, slow baked in the crust in the oven. Lately I starded to add a few diced pickled gurkins to it, to make it kind of a "Stroganoff-Pie".
Handy dutch oven trivet www.townsends.us/products/dutch-oven-trivet-tr618-p-1205
What about Beef Wellington? That's similar to beefsteak pie.
Meat pies of all varieties are still very popular in England, South Africa, Australia and New Zealand. Available at almost every shop.
It's kinda odd that it's not really that popular in the US. We have pot pie but it's not the same. Closer to Shepard's pie or a casserole with a crust.
But as for an actual meat pie like a Cornish pasty it's just not very common.
👌👌👌👌
@@dimesonhiseyes9134 this pie is closer to a pot pie
Including a steak pie category in the NZ pie awards
Always surprised me that the world doesnt know about the blue collar Engen combo, pie and a coke 👍👍
Beef steak pie are still popular here in Australia, mostly they are mince beef pies but still sold and eaten are steak pies.
Seriously, being able to buy a range of amazing, hot meat pies in every gas station and convenience store one of the things I miss most from our trip to New Zealand. We got so addicted and then had to come home to the US where the best you can hope for are sad, mediocre freezer-section chicken pot pies at the grocery store.
@sonipitts they take a little bit of effort but aren't that hard to make. You should give it a go. Best thing is they are super flexible with whatever filling flavouring you want to fill them with.
Crikey's frozen beef pies are/were delicious, but I can't find them anymore. 🙁
Is minced meat the same as ground meat?
@@johnlongacre1I think so. What you call it depends on your origin, but it seems interchangeable.
here in Scotland steak pie is one of the most common dishes you can get, especially at restaurants
farmshop local to me has aberdeen angus and some long horns and I just bought a few joints earlier today, already used one on sunday roast, gonna use the rest for pies
Lived in Scotland for two years, loved the pies you could get at a gas station or the pub. Miss them here in Sweden.
Savory pies really need to make a comeback in America!
I wonder if casseroles have taken over meat pies. Even with desserts, you see less pies and more things made in rectangle Pyrex pans.
I make Turkey Pot Pie pretty regularly for Thanksgiving, and it's always a huge hit.
The secret is to use a sweet pie crust along with the savory filling.
@@tangydiesel1886 9x13 GANG GANG lol. It's just to easy and hard to mess up. But I still love making meat pies.
@@alpham777 same. We're always making something in them.
@tangydiesel1886 More like sandwiches. When the Germans began their second big immigration wave (1820 to 1850), they introduced delicatessens to big American cities. With their sausages and cold cuts, they were more convenient and easier to prepare and eat than small pies, and eventually pushed that part of English cookery into near extinction. Modern American cuisine is a mix of English, German, Italian and Ashkenazi Jewish dishes with heavy Latin American and Asian borrowings too.
As an Englishman, so many of these recipes are familiar. And they’re savory and delicious. Quite surprised these left the American pallet. Not sure how or why. But the one you made looks rather good. And I’d eat that eagerly with HP.
Man I love HP so much. So glad they sell it here in Australia coz without it sausages or pie wouldn't be the same!
Mostly due to convenience and our immigration history. After mass immigration from Germany and Eastern Europe in the mid to late 1800s, German and Ashkenazi Jewish foods and their Americanized descendants became very popular and mostly supplanted our English traditional foods. Sausages, hamburgers, cold cuts, etc. Then Italian food became extremely popular in the 20th century, and now Mexican food is very popular. You can still see some English influence in American cuisine, especially in the South.
I love a steak and ale pie, myself. Meat pies are very popular in South Louisiana, where I’m from, but it’s not that common in the US.
As others have mentioned there's similar types of recipes out there. Chicken Pot Pie is pretty common and it seems like the role of these recipes tends to have been replaced by types of casseroles like Sheppard's pie.
The cost. Right now as it stands in canada this would probably be a 40 dollar pie......steak is pricy now! It will feed two maybe three adults barely. Not a wise use of funds anymore.
@@flipflopsofpeaceandjustice HP sauce or brown sauce is a condiment we mostly have with meat things like pies, It comes in a squeezy bottle and has a very savory taste.
Every bakery in every town in Australia has meat pies, every football game sells them, every supermarket in the country has frozen pies and many people make them at home regularly. Far from being forgotten they're one of the most popular foods in this country!
Ok
This channel is from an American perspective. We dont really meat pies. Wish that wasnt the case, they look good.
@@jtaco4101 they literally DO NOT mention the usa in the description or video.................................................................................................................................................................................. bright spark.......................
@@shozlochshadr1536does it take intelligence to detect American accents or to actually browse through the channels videos? If you did, what you will find is this channel is American as it gets with the historical stories and recipes. Any old bright spark could tell he was speaking from an American perspective. A really dull spark couldn’t to be perfectly honest.
@@DaPeasant lol ok get mad about it?
My great great grandmother, great grandmother, grandmother and mother cooked this exact thing but we are from Australian origins. This channel really shows how old England influenced and made a lot of the current foods for counties that England was the progenitor of.
What are you talking about!!! We, in the UK, still eat meat pies!!! It hasn't changed for hundreds of years.
Steak pie is still very popular in the UK. Proud to say I make a mean pie, just steak beef, onion and the liquor made into a gravy. All under a butter crust pastry - Heaven on a plate :)
Steak, Steak and Ale, Steak and Onion, Steak and Mushroom pies are all very common in the UK. Almost all supermarkets sell Steak pie, sometimes you might find a minced beef pie, but on the whole it's chunks of steak. It's so bizarre to me that Americans do not really do savoury pie when they're so ubiquitous in the UK. Love the video and so glad you've found something we, on this side of the pond, mostly love.
It's not as cold here as it is in a lot of the UK. This is a savory, long-cooking dish. Perfect for a chilly evening!
We’ve found better foods.
@@DeltaAssaultGaming There is no better food than pie.
Here in the midwest US chicken pot pie is the most common offering. They're typically thought of as frozen comfort food. There are actually quite good mass produced frozen ones, and delicious frozen pies from small companies if you find the right country store. I can only imagine that if I'd say "steak pie" people would think I'm crazy until I explained what it is - that's how pervasive the chicken pot pie is.
Don't forget Steak and Kidney.
I think John's suggestion of mushroom ketchup and nutmeg sounds pretty good.
I'd have lightly floured the beef to thicken the gravy and added the mushroom ketchup 😋
How about mixing in a rue, and pairing the mushroom ketchup with worcestershire
I'd go with some onions that had been lightly sauteed for a few minutes and some potatoes. For spices I'd stick with a bit of pepper but I'm on the conservative side;).
I believe a nice gravy will also compliment the filling pretty well...
Or any type of thick roasted bone and vegetable sauce...
@@craig2809 Good idea.
What cut of meat would you use?
Steak pies are extremely common here in the U.K. you can make them or get various varieties of them in every supermarket.
And football grounds, the chicken balti pie and Wolves was culinary heaven 😊
They’re a staple of pub food as well. Steak and Ale pie (and other varieties of pie) with mash potatoes, veggies and a thick gravy is probably one of the most common dishes you’ll find in a traditional English pub.
I honestly couldn't think of a world without meat pies. It's so strange to me that Americans have 'forgotten' this product. Here in Australia, you can find a meat pie anywhere from bakerys, some pubs and even service stations (gas stations).
glad to see the comment section full of fellow Australians haha I
As a Brit I totally agree a world without meat pies is unimaginable.
Same here in the UK - we’ve got loads of steak pies, chicken pies, and in Scotland we’ve got Scotch (spicy mince) pies
American here. Some gas stations sell empanadas or Jamaican meat patties.
They sell mini meat pies like this in the frozen food section of the supermarket. Called pot pies here. I don’t think they are actually ‘forgotten’, just not consumed by a large portion of the populace.
Also I live in an area with a large Dutch /German population, so they are actually quite common where I live. The Amish always sell them in their stores, both fresh or frozen and in many flavors. We make them at home here anytime we have leftover chicken or roast, then freeze them and eat them in winter (because they take like and hour to cook and heat the house too much for summer).
Here’s one little tip… Chop up the steak first that way it’ll be easier to serve when it’s done baking. If you leave the beef in sheets it can be a little trickier to cut out. Marvelous video… I so look forward to Townshend’s offerings ❤✅
I do agree with you!
In the UK we still have and love Steak and Ale pie - it’s basically identical to this, but you’d use a good amber or golden ale instead of water (lighter beers like lagers might work, but ale will be better - probably not too hoppy, though. Guinness would also work, and is the most widely available ‘ale’)
And steak pie
In Australia, there are 270 million pies sold per year (12 per person) In New Zealand, the numbers are 66 million (15 per person)
Come to Wigan.
@@ejames5441 come to marton, i used to eat a steak and cheese pie or 2 every day from the bakeries
In the UK, they probably sell less pies because their mum's and grandparents make them fresh!
I moved to Australia from the UK at 13 years, the first difference I noticed was the pies were all processed, packaged pies whereas my parents used to make pies fresh at home hence why they probably sell less in the UK. It's a shame that Australians don't make pies fresh, it's junk food here essentially but if you make them at home, they would be healthy.
Amazing that this is a rarity in the US. Every fish & chip shop, supermarket and pub in the UK will have steak & onion, steak & kideny and/or steak & ale pies on offer (as well as various chicken offerings). If you're lucky you'll find a pub that sells steak & oyster pie. Steak pies are as common as anything in the UK and they're great.
Love starting my day with a new Townsends video! Thank you for all the content you and your team make!
When I was working in Wellington, New Zealand, I used to go down to Molly Malones on The Court every Tuesday evening for steak and kidney pie, a few pints of Speights Old dark. and listen to the jam acoustic sessions of everyone who met there on those nights. Fiddle, bodhran, bozuki, guitar, mandolin, accordion, uilliean pipes..........the joy of music, drinking ale, eating good food.......those were some very memorable times.
'Pie' was a short term preservation technique- you could fire your oven hot all day Saturday and fill it with various (Beef, Apple, Chicken etc.) pies that would keep fresh even in summer for the length of a week as long as they weren't cut into until ready to be devoured for that day's food. That's what your 'pie safe' was for- rodent, pet, fly, and people proof until meal time; breakfast, lunch, and dinner!
It's a heck of a lot easier than shooting for non-moldy bread during warm weather than a once a week schedule allows for, where you might have it fresh for the first 3-4 days before needing it toasted to keep. A pie crust is dry and oily- aiding preservation- and if filled and vented properly, allows little opportunity for internal spoilage while self pasteurizing the internal contents. Try it yourself!
They'd keep that long even without refrigeration? In summer? I don't doubt it, but it's a bit surprising. I've definitely seen people leave cooked food out for a while in the modern day, but never a whole week. I guess that unopened part must be pretty important.
To add to this, in mediaeval times the pie crust often wasn't eaten and would be thicker and baked harder than modern pies. You'd put your food in a pie crust to cook and when it came time to eat you would smash off the outer crust and eat the filling.
@@RexTenomous - note that the most popular recipes used sugar and acidity (fruit pies) or salt and fat (meat pies using salted meats and lard) to aid with internal keeping qualities. Here in New England, our hottest summer weather rarely averages over 75 degrees, and a pie safe on a north wall- likely adjacent to the home dairy- above the open part of the cellar where a spring would be piped in, could easily be kept to 10 degrees colder than the average.
That's really interesting, I'd never considered that. Thanks for the historical info.
@@RexTenomous in the cooler parts of the US. But not in say Nevada or Texas (or Australia).
It still surprises me that the US lost meat pies in the face of sweet pies. Here in Australia they're one of our staple ready foods that you can find everywhere from fine dining down to the local servo or bakery. My personal favourites are steak and kidney or steak and mushroom.
It's interesting that the idea of putting carrots and potatoes into the pie was a later addition; you'd think that they would have used it to pad the filling out instead of just meat.
Right? I would have a hard time not adding at least some onion. She left out the butter though and then dumped a bunch of water on it, so... Maybe she made this one to be a jerk? "Here you go, Blando! I'm sorry the carrots were too flavorful last time."
Out in the back woods game meat was more plentiful then veg.
@@amandahugankiss4110 You must remember it's an old recipe and people may not have had the wide range of ingredients we enjoy today.
@@nealgrimes4382 Must I? Go kick rocks, chump.
@@fatbikeexpedition9841Yup. Fruit/Veggies out of season were not available. Meat was always available.
4:52 BACON. Hands down. Lol. I am enjoying this channel SO, so much. It’s so relaxing and I love seeing how things were done way back in the early days of this country. It’s currently 0443 in the morning and I am starving. Lol. Thank you for all of the amazing love, work, and care that you put into these videos.
mmmm Beef Cheese and Bacon pie!
Available in almost every pub and supermarket in the UK today,also still the traditional dish to be eaten on new years day in Scotland.
Kate and Sidney pie (steak and kidney) is actually harder to get hold of.
This is basically tourtiere. Just north of you in Michigan our French and native ancestors made meat pie out of what was available for meat with a variety of spices. This was frequently venison with sumac and juniper berry. When beef became available it was used. When my ancestors had a sheep ranch across the lake in Penetanguishene, this influenced the content of the pie, and later they switched to pork when they abandoned the ranch and came back across the lake. Eventually tourtiere became a staple of Revellion. The spices seem to have stabilized to include garlic, cloves, and cinnamon. It isn’t until the 20th century that our family started to add potatoes in order to make it cheaper. We still make it frequently, and knowing the history, I feel free to mix it up with whatever I have available and know that whatever that is, it will be right.
Yeah, was my thought exactly as well. Will be making pork tourterre this week. Fathers family is from Maine/ Canada and this is a common dish for us.
My family came from England to Canada, and then some migrated down into Detroit. They brought these delicious foods with them.
Root vegetables add so much flavor, and are cheaper than meat. Plus, they add needed nutrients. So if i want a savory pie, what i am looking for is like a midwest pastie. Meat, root vegetables, gravy in a crispy crust. So good.
I've been out in the cold and wet for hours, and sit down to a hot pastie or two, and it really fills your belly and warms you up. So hearty!
Sounds similar to the Cornish pasty.
@@Coni2009 Same thing. Cornish miners brought it to Michigan's Upper Peninsula, now everyone eats them there.
@@stevenworden7890 Any man who likes a cornish is a man I can respect
Thanks!
Most Commonwealth countries favour these pies as snacks today. New Zealand and Australia make incredible meat pies. New Zealand used to have a McDonald's-like fast food franchise called Georgie Pie.
@astriix7067 Incorrect. Georgie Pie was a chain of stores here in NZ back in the day owned by Progessive Enterprises. Founded in 1977, 32 stores nationwide at its peak. Ceased operating late 1990s. Was meant as an alternative to the big international fast food chains starting to come in to the country. If you're over a certain age here in NZ then you'd know this. McDonalds NZ now holds the rights to the name and products and that's how Georgie Pie pies ended up on their menus, cashing in on the nostalga for the original Georgie Pie stores and products.
@@DeValiere_Good old Georgie Pie, lucky are we to be old enough to remember
Georgie pie was trash. Local bakery infinitely superior.
@@charleshayes3610 Shrug. Was just correcting another poster that didn't seem to know Georgie Pie existed as a chain of stores. Don't have a dog in the race otherwise. My favourite meat pie growing up was made by a local bakery with its own tea rooms - never tasted a better pie since. Broke my heart when they shut down.
I've been making that steak and onion pie ever since I found your channel. It's become a household favorite. With a layer of steak, sprinkled with flour, layer of onions, steak, flour, onions, then capped and filled with dark beer. I think we also put fresh mushrooms in for a change up, as well. This one is nice and simple.
Pies like these & others you mentioned, are still very popular still in Cape Town 🇿🇦
Living in Norway it's one of those go to items you can get in stores, bakerys etc
Regards &
Greetings from Norway 🇳🇴
I had one two weeks ago! Americans need to let savoury pies into their lives
I’m American and I 100% agree!
Growing up in the US, while a little different my mom did make a lot of casseroles that were essentially savory pies. Beef, chicken, or turkey with vegetables in a gravy or similar sauce (often some curry with poultry) and a biscuit dough top. Often it was a good way to reuse leftovers, such as the turkey from Thanksgiving or the rest of a pot roast.
I'm American and meat pies have been in my family for generations.
Idk where you live but we have English and Irish pubs in our Downtown area that sell these pies.Aldo Amish make and sell these pies as well.
Reminds me when he was doing the Sauerkraut episode and to use Malt Vinegar, and he held up a bottle of Sarsons and said 'if you can't get malt vinegar' and I was like that's vinegar to us in England XD
Gotta love the little differences that even kinda similar places have.
There's various pot pies that are around, it's more that those tend to be the majority of the meal rather than just a main course.
Meat handpies are common in some areas as a thing to make...just finished some with pork, potato, and carrot. I use a 2 stage cooking process for it, normally the night before I chop up the meat into bite sized pieces and dice the potato and carrot, though, for the veggies, I've started grabbing the canned ones since it's a much faster thing and I can store them until I want to make it...and less cook time. For cooking, I use a large skillet and begin with cooking down some mirepoix with butter and some salt and pepper, then I add the meat to start browning. Then add garlic powder, onion powder, nutmeg, cinnamon, cumin, thyme, ginger, rosemary, and a half cup of some apple butter and mix it to coat things, by the point that's mixed in, the meat tends to be browned on the sides so I add in the juice of a lemon with some of the zest, beef stock, and apple cider vinegar and mix until the liquid is boiling, then I add the carrot and potato and cook until the liquid is reduced to a gravy consistency, a thicker gravy but careful not to get it to thick or when you make the pie, it will end up dry. Then I take it off the heat and fridge overnight (or at least until it's cold).
When you're ready for the last part, take pie crust and roll it out to a size that you're happy with and fill so that you can fold and work a seal around the edges. I put them on a floured baking sheet and add an egg wash before sticking it in at 375f until the crust is golden and browning...then I pull it out and wait 5-10 minutes for it to cool enough to eat...I tend to serve it with a coleslaw of different types with an apple dressing (Bit of nutmeg, bit of cinnamon, decent amount of apple butter, apple cider vinegar, and olive oil...mix well before putting on and mixing the slaw...
At the celtic festival last month they had "cornish pasties" that were horrible and barely edible...
Yes we have beef steak pie in the UK, fairly common tbf!
Hello from the UK. Grew up eating steak pies, occasionally Fray Bentos beef steak pies, they came in a pie shaped tin.
Love your videos, thank you.
This needs to make a comeback!
Here in New Zealand we love meat pies. we have mince, mince and cheese, steak and cheese, steak and kidney plus many more varieties. We even have an annual best pie competition over multiple categories. There is even food standards where a meat pie must have over 75% meat in it to be called a meat pie.
Very common in the UK tbf - youll find effectively plain steak pies in the freezer of most large supermarkets (maybe the addition of ale, but typically not much in the way of added veg in the frozen ones)
This looks fantastic. I'm definitely going to make this happen sometime soon! Thanks as always Townsends for savoring the flavors and the aromas of the 18th century :)
How did it turn out...?
in scotland steak pie is everywhere, personal favourite is getting it from the butchers as they also put sausages in it and its a 10/10
You'll see steak and ale pie in all good pubs round here in the UK. So good.
I would replace the water with dark ale, or porter, and use some chopped anchovies (it might be nice to add a few oysters, if one were feeling so inclined) to season the beef. I would give it, too, a good slosh of mushroom ketchup.
In New Zealand meat pies are the largest single fast food. Even McDonalds used to serve them.
Mince (ground beef) and cheese, and steak (chunky beef) and cheese, are the most popular varieties.
Sir
After watching this video I was able to make a similar pie on my first try. I did substitute Corned Beef, Potatoes and eggs for the filling .( It was meant as a breakfast pie) The pie crust made to the instructions came out exactly as yours. It was solid and when cool was delicious. I now have a basic understanding of colonial meat pie cooking. I plan to make a steak and vegetables pie next. Again your instructions on how to make a simple but tasty crust was the best part for me. It opens the door for Chicken, Turkey, and other cuts of beef. Thank you again for this excellent cooking lesson. Also the historical background. By the way my family enjoyed this type pie as breakfast
Growing up, we always had mincemeat pie at Thanksgiving and Christmas. Our mincemeat pie had roast beef in it, with apples, raisins and spices. Moistened with brandy. Totally yummy! Family recipe handed down for generations, which came over on the big wooden boat with Winthrop’s tribe. Being from Ohio, I call Massachusetts the old country.
sounds REALLY good.
Minced beef or beef mince is what North Americans call ground beef.
Your mincemeat recipe is a different dish with a bit different history. Mincemeat was a special dish for the very wealthy because of the meat, suet, dried fruits and exotic spices which were very expensive. Mr. Townsend's recipe is more of a peasant or commoners dish. Most mincemeat sold today doesn't even contain meat and suet anymore.
That sounds like a variation on the ancestor of the modern British Christmas mince pie. Which today skips the actual meat and is just purely fruit essentially.
The comfort this channel has brought me for years now is unmatched. What a gem. Thank you, Jon and team.
Maybe the USA forgot steak pie but it's extremely popular in the UK, Australia, and New Zealand.
basically the whole commonwealth tbh, there isnt a place that once flew the jack that doesnt have every pie under the sun sold on every street corner
Evidently we replaced it with the burger. I'm all about the pies though and wholeheartedly embrace the second coming of savory pies to America
These are popular in some US regions. Mostly everyone saying it's not popular just eat too much fast food.
Jamaican patties are basically just meat pies. And delicious!
@@averylividmoose3599 In NZ a popular version is to basically add butter chicken in as the filling.
Little tip on baking shells with liquid inside,; made sure your bottom is one piece, not made of the scraps from making several and does not have any holes in it (including a patch! No patches. Roll a new bottom with new dough. You can always make turn-overs with scraps instead. Eggs and sausage or fruit).
This will keep the liquid in the shell and not beneath it which will cause the center to bubble, leaving a void and ruins a pie without a top or a lattice looks terrible. I made thousands of pecan pies by hand.
Excellent advice, thank you
In 6th grade one kid in my class did a project on food eaten during Shakespeare’s time and he made one of these for the class and it was SO good. Simple and delicious. That must have been the 17th century version referred to in the video.
Sounds amazing. I can't wait to try it.
Wait, is this not a thing in America? This is a British staple, you can get them on any high street.
We don't really. The closest we have is called shepherd's pie which is meat with vegetables and mashed potatoes.
@stonecutter2 shepherd's pie is a traditional British dish. Minced lamb in gravy topped with mash. It becomes a cottage pie when you use minced beef instead of lamb 🙂
I was thinking the same
@@stonecutter2 It needs to be made from real shepherds though.
We do have chicken pot pies here (I make my own), but beef pies aren’t as common unfortunately.
We still have these pretty much everywhere in England -- in pubs, in shops, at markets, or just made at home.
Steak and stout pie is popular, which uses stout ale to marinade the beef, and many modern recipes use herbs, tomato paste, stock, etc to give a more interesting flavour.
It's weird that meat pies disappeared in the U.S. It's been a staple here in Québec since the colonies. During the holidays its traditional to eat a tourtière, a huge meat pie seasoned with cinnamon, NUTMEG, herbs and potatoes. It's delicious!
You probably had Jon at nutmeg. 🤣
It's because we fought the Brits off, you have the queen on your money. So you kept the stupid recipes too.
Yes! This recipe is basically a proto tourtière. I came to comment about how we have tons of meat pie here in Quebec.
@@JTguitarlessonsBro, point on the doll where the UK hurt you. lmao
I’m descended from Québécois families, so I am quite familiar with tourtière! I make it often, and serve it with apple sauce
It's going to be 100°F (37.7°C) today and my two favorite channels both post savory pie recipes this morning.
Cheers from California, USA.
Still very popular in the UK and readily available in any number of local stores, bakeries and petrol stations etc.
this channel is single-handedly keeping my local grocery store owner rich, because i watch these videos and i have to go buy and eat everything 😅
Amazing. These pies are so common in Britain; they're one of my favourite!
This channel is so wholesome. I can just zone out and let it play in the background and it still comforts me. xD
In South Africa, Beef Steak Pie is actually very common! Steak and Kidney Pie is a personal favorite and is also readily available here!! This is thanks to the British colonization (if I'm allowed to say that). You can get these at any grocery store! We love our savoury pies here.
South Africa, and, more specifically Cape Town, is definitely worth a visit!
It doesn't sound like it's the best place to visit anymore.
You can buy a "Steak Bake" to take away on every High Street (Main Street) in the UK. Delicious!
Our family recipe (UK) was making "poor mans" steak pie with fattier cuts, and with a layer of sliced potatoes on top under the pastry. The potato absorbs fat rising off the meat & gravy.
The man of the house got most of the meat, the children got some meat and the potatos, loaded with beef fats. A very filling meal. The pastry added crunch.
As someone with extreme dietary restrictions, these sorts of videos are extremely useful to me because I can see exactly what I need to change or keep.
I can't do wheat flour, but I can use an alternative. Can't do butter, but coconut oil can be substituted. Then I can just add a whole bunch of stuff to taste.
I've always wanted to try British beef pie since I was a kid, but I'm really glad to find it in this video today 😂😂😂
Go on, give it a go. You won't regret it
@@mmorph02 Thank you for your support 😀
Best to use flaky pastry on the top and stew the beef with onions and ale to tenderise before cooking.
One of my favorite channels on the platform. Please don’t ever stop sharing these awesome videos!
I have a great Irish cookbook that has a beef and mushroom pie recipe. I personally have made a beef and vegetable pie with a filling of minced beef, mixed vegetables, and salt, pepper, flour and wine.
I suck at pie crusts, oddly enough. Come out gluey.
We have steak pie in the UK. Very common. You could get one in a big supermarket.
My parents were born in the 1940s and growing up we'd have a beef pot pie. But usually the way it worked was mom would make a big pot of beef stew then after a day or 2 shed take what was left thicken it up add some more potatoes and put it in a pie. A true "pot" pie.
yes, we had pot pies a lot too. My parents were children of the Depression era, except my mom wasn't born in America.
I am so soothed by this it’s unbelievable. Such pleasant enjoyment. Thank you for your lovely wholesome decent program
Time forgot? It's literally everywhere in Scotland
They mostly died out in the US.
Same over on the other side of the world in Aotearoa New Zealand - as usual on the internet, methinks this is a case of something *America* forgot, not something *time* forgot.
One of the best channels on You Tube! Always just a great watch. Reminds me of the best PBS shows I watched as a child.
Verry common in the UK
Throughout the Commonwealth and in other parts of the world where it took off like Africa, pies are to this day a staple of the workers diet. It is a fairly durable, hot, filling food that can be eaten on the worksite or in the car without utensils, a plate or a table. Cornish Pasties (a variant of pie with a different shape) were designed to be eaten by coal miners with filthy hands and have a very thick pastry "handle" that a miner could hold it by without spoiling the good part with the filling. Given how car-centric America is today I am amazed this hasn't become popular again, they can be eaten on the road easily.
this channel is really amazing ! diverse and versatile. It features hundreds of dishes, for all walks of life - poor farmer, poor sailor, poor this, poor that. And the most interesting thing which makes these videos a compelling viewing is that all of them consist of two ingredients - salt pork and salt beef, sometimes salt fish. I cannot stop viewing them.
Omg I feel like Winnie the Pooh just taught me how to make a wonderful pie! I make very good pastry (okay I make the best that anyone ever had according to my friends family and coworkers 😃) but this is a method that boggles my mind! I am definitely going to make these the next time I have company come for a wknd. Perfect meal on a chilly autumn night in Canada!
Interesting that your exact comment word for word is in the comment section of a different channel’s beef pie video uploaded about a year ago😊. I agree on the wholesome sounding presenters-and both meat pies looked delicious!
Nice to know you are so humble.
I love how many times these strange forgotten recipes are just British food
Beef steak pie is a staple for many houses here in the UK we sometimes put gravy over a slice
I love the Townsends channel. It links perfectly the wonderful history and culture of modern America with British cuisine. Steak pie is still a part of my everyday culture. Townsends explains the roots of what I consider to be staple foods. Brilliant.
You can kinda get steak pies in England... quite common..
Yep, and our American cousins are definitely missing out on steak and kidney pies.
He mentioned that
We fought you off. It's not common here anymore thanks to that.
And they’re so popular in Australia in New Zealand as well.
@@JTguitarlessons I hope you understand that that's not how anything actually works... lmao
I followed your instructions and made mushroom ketchup and the spice you suggested with the leftover mushroom bits. The one in my family most against it uses the spice in just about everything. We are enjoying it. So glad I found this channel.
So well done! 🙂💜
love beef steak pie on a cold Canadian winter
This is a classic, Jon! Our daughter introduced us to it after seeing you make it many years ago. We love it. It doesn’t get better than when it’s made in a Dutch oven or earthen oven as you show. Thank you!
This is an extremely common thing in the UK, it's the sort of thing typical pies are with the dessert sort not much of a thing here. I didn't realize Steak Pies weren't really a thing in the US.
I've always wondered about them. Never had one my whole life. It's not much like shepherds' pie or pot pie. Maybe I could make one up with some venison?
@@goatkidmom Yes, absolutely - while venison is not as common in the UK, I've definitely seen a few venison pies on pub/restaurant menus over the years.
You could give that a try, it wouldn't be the same as a proper steak pie like this but there are all sorts of different fillings@@goatkidmom
@@goatkidmomhave had a couple venison pies, a good pepper gravy and you will be away laughing. Of thr local shops selection you usually see steak, steak and cheese, mince and cheese, pepper steak, steak and mushroom, potato topped, seafood, and butter chicken.
You've inspired me, it's 9: 45a.m. where I live and I'm going to make this dish because it looks simple and easy to do. I think my two boys and I will enjoy this and we're going to do it in the Dutch oven outside. Thanks for sharing this recipe it looks like today is going to be a fun day with the boys and I.
Thank you! Can you talk about use of spices (except salt) in 17-18th centuries on one of your next videos?
I had steak pie two days ago. Still common in the UK. In its simple form alongside steak and kidney pudding (different from pie). Also different from steak and ale.
I just made a mince meat pie per coincidence.
Here in switzerland meat pies are basically unknown.
I added apples and some cheese
Go to any supermarket in the UK and you will find steak pies, or steak and kidney, or steak and ale. there will always be a steak based pie at every pub that serves food and deep filled pies are normally eaten at football games.
How did the steak pie stop being popular in America? They are wildly popular in Britain and other parts of the ‘Anglosphere’.
These never disappeared in America.
We added root vegetables and gravy then renamed it pot pie.
Still sold in every market and still made homemade by some women.
They're also made with meat and potatoes inside a folded pie then baked or fried. In Spanish it's called empanada de carne. In English called a baked meat pie. Or fried meat pie.
My mother and aunt made empanadas ALL THE TIME - well not everyday, as it was a lot of work. They were DELICIOUS. They were both from Panama (which was where I was born too). And then we had a German friend who made perogis? which had meat inside the potato crust. So good.
"some women"?
Still exists here in England, you can get it at my local mall or at bakeries/butchers and such that also do various pies.
Definitely going to make this and switch out the water for beer!
Stout is best or any dark ale
Stake and ale pie.
i actually typically make pies like these regularly. my wife and i are reenactors, im a cook and so in turn we introduce a large amount of inspiration and research into our daily lives. one of my favorite recipies is this pie and a side of garlic and onion schmalz with tack
Beef steak pies are super popular in all Commonwealth countries, and in any American city where there's a population of British and/or Irish folks. This was definitely a popular dish in NZ when I lived there.
your videos are so comforting
Huh, not forgotten by our family! Believe it or not, there is a recipe for this in the "Felicity's Cooking Studio" book (the American Girl doll); it uses beef broth instead of plain water, and adds some herbs (savory and thyme), but otherwise it really is just beefsteak pounded flat and put in a pie crust. It is my daughter's favorite kind of pie, and is in the regular meal rotation from October through April. Glad to see such a excellent pie getting some attention!
(And to everyone who thinks Americans have completely forgotten about savory pies, we also have chicken pot pie at least once a month in the colder months, and turkey pie after Thanksgiving for as long as there is still turkey in the freezer - not all of us have forgotten them! 😁)
Steak pies are a family favourite and a tradition in Scotland on New Years Day
We've also got steak pies here in the UK
Good video! Thank you.
Raw meat and plain water into uncooked pastry seems unusual to me.
When I made steak pies, in the past, I usually cut the beef into bite size chunks. Melt enough unsalted butter to gently fry an onion (maybe some fresh sliced mushrooms). Add the beef. Browned a bit to caramel. I cheat with some plain flour stirred into cold water and strained into the pan. Mixing furiously, so the flour mix thickens, rather than forming lumps.. A couple of inches of tomato purée. Maybe a bit of anchovy essence and boiled bone beef stock. Once thickened... seasoned, with salt and freshly ground black pepper... and some gravy browning.
Cook till the beef is tender and let cool.
Make the pastry and create the pie.
I started making beef steak pie a few years ago, after your other recipe (video from 2016), it has become one of my favorite dishes. Just Steak meat and Onions, slow baked in the crust in the oven. Lately I starded to add a few diced pickled gurkins to it, to make it kind of a "Stroganoff-Pie".
I purchased that cookbook from you, this was the 1st recipe that I picked out to try. Amazing!
You can thank John H. Kellogg for the disappearance of steak pie. It caused lustful thoughts, apparently.
Well, I think it was a warm apple pie that got it
Haha so true, cornflakes were invented to stem the flow of masturbation
Kellogg really needed a good therapist.