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Beef Pie | Everyday Gourmet S8 E42  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Beef #Pie #Everyday #Gourmet #E42 | baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Beef Pie | Everyday Gourmet S8 E42

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Beef Pie | Everyday Gourmet S8 E42



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Beef Pie | Everyday Gourmet S8 E42


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Beef Pie | Everyday Gourmet S8 E42

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Beef Pie | Everyday Gourmet S8 E42


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Beef Pie | Everyday Gourmet S8 E42

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

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  1. MaZEEZaM says:

    Really nice looking pie, thanks for the recipe 🐙 here is the recipe, I do wish we could buy pure butter pastry in Woolworths.

  2. MaZEEZaM says:

    I wish celery wasn’t so darn expensive or you could buy it sliced and frozen.

  3. David Humphries says:

    The best meat flavour I've seen.

  4. Bill Kelly says:

    I just can’t stand her! She is just so dumb! If you said ‘Good morning ‘ to her it’d take her an hour to think up an answer!

  5. Bainsworth says:

    marry me 🙂

  6. Kidloco says:

    Just take a good bite of the pie!! Let us virtually enjoy. Annoying when these Cooks don't eat their own food in front of the camera.

  7. Thomas Darby says:

    Looks great, but it would have been better with a recipe attached in US units of measure. When you said 200-degrees preheated oven, in the US (F) that is only used for food drying, not cooking!

  8. danielle meles says:

    I had something liké this at dinner thé first Time I was in England. I didn't forgot it.

  9. K R says:

    I would watch this just to hear her voice and see her pretty face (but I love the meat pie).

  10. Thomas Gee says:

    The most expensive pie i have ever seen, and i would never make it.

  11. Contacto Cruzeskateboards says:

    De México

  12. Contacto Cruzeskateboards says:

    Me.encanto la receta.mi hijo vive en Melbourn y ahí fue donde probé el Mery pie.
    Lo voy a preparar.

  13. David Stevenson says:

    That's a beaut 🙂

  14. Irish brother says:

    Sweet,and the pie looks lovely aswell

  15. Gemm Roslynd says:

    She was so happy at the end when she pulled it out of the oven haha

  16. Noel Scammell says:

    Love this girls show
    If i get a chance to watch
    Thanks justine

  17. Tyrone Harris says:

    Looks delicious! I've never used puff pastry before. Gotta give it a try!

  18. Ark Again1 says:

    Pro tip: If someone adds flour – they have no idea how to cook.

  19. Liz Johnson says:

    Please stop using French terms for cutting the veg .Most people or those who arnt' chefs may not know what it means .just think of the people who are just starting it is hard enough .The pie looks amazing well done .

  20. Peter Callaghan says:

    Carrot and celery???

  21. Trinaa Nathchowdhury says:

    She added just a little amount of salt…..

  22. Leonie Blah says:

    I don't see how you got that gravy so thick. I have cooked endless numbers of stews and there is no way that much liquid can disappear from a covered pot. Only what 3 tablespoons of flour? Did I miss a step or something?

  23. Saadon Aksah says:

    Yum! 😋 Delicious this! 👍

  24. Patrick Kelly says:

    I would need a bank loan to buy the ingredients.

  25. bingomat1980 says:

    6:51 What is that on the side of the mug? 😃😃

  26. Lidia Udrija says:

    Made it today so yum. Omitted the pork and the tomato paste. Still perfect


    2 tbsp extra virgin olive oil

    1kg beef chuck steak, sinew removed and cut into 5cm chunks
    Salt and pepper
    1 large onion, finely chopped 
    1 stalk of celery, finely chopped 
    1 carrot, finely chopped
    3 clove garlic, finely chopped
    4 sprigs thyme
    150g speck or pancetta, cut into lardons
    ¼ tsp ground clove
    2 tbsp tomato paste
    1 tbsp Worcestershire sauce 
    1 ½ tbsp plain flour
    250ml red wine
    250ml port
    1L beef stock
    100g button mushrooms, cut in 4
    1 sheet of store-bought puff pastry

    1 sheet of store-bought shortcrust pastry
    1 egg, lightly whisked 


    Preheat the oven to 200°C.

    Heat 1 tablespoon of oil in a large casserole or heavy based pan over a medium to high heat. Season the meat with salt and pepper and seal on all sides. Set meat aside on a plate.

    Heat the remaining oil in the same pan and cook the onion, celery, carrots, garlic, thyme and speck for 5 minutes or until just coloured. Stir in the ground clove, tomato paste, Worcestershire and cook for another minute.

    Return the meat and any juices to the pan and toss to coat. Add flour, stir well, and cook off for 1-2 minutes. Pour the wine and port into the pan and bring to the boil, stirring and scraping any bits from the bottom.

    Add the stock and mushrooms. Cover with a piece of baking paper with a small hole in the middle (a cartouche) and then a lid and cook on a low heat for 1½ hours or until the meat is tender. Once the meat is cooked remove from the pan and roughly shred with two forks. Discard the thyme sprigs and bring the sauce to the boil to thicken. Turn the heat off and fold through the meat. Let cool a little.

    Grease a 24cm (approx.) pie dish with a little oil. Line base and sides with shortcrust pastry and cut off excess around the edges. Line with a piece of baking paper and fill with uncooked rice or pulses to weigh down. Bake in the oven for 15 minutes. Remove paper and rice/beans and cook for a further 10 minutes. 

    Pour the meat into the cooked shortcrust pastry shell and press down, then top with the puff pastry and trim excess. Press the edges down with a fork to seal. Brush with the egg and cut a small slit in the centre. Bake in the oven for 30-35 minutes or until golden brown.

    Found at

  27. Derick Williams says:

    Is that really the Holy Trinity because I thought the 3rd component is Bell-pepper?

  28. Apet Lambinicio says:

    That's looks lovely! New friend here , Exact ingredients pls? Thank you ! Watching from Philippines

  29. Anthony Lucchese says:

    The choice of meat picked for this pie which is chuck makes this meat pie very tender! Excellent presentation by this young chef !

    Anthony Joseph Lucchese

  30. Shaun Hunter says:

    Looks very nice thanks for the tips 😊

  31. ******** says:

    I hate it when I find something I like and cannot get a PRINT version. Not happy.

  32. Alice Liu says:

    Can I ask the recipe?

  33. Iva Knezevic says:

    Very nice

  34. Laura Metheny says:

    Ummm. Thankyou!🤘🥩🥕

  35. Iow3freq music says:

    Holy cow pun intended pie looks great and so does the cook 😛

  36. wurlitzer895 says:

    I've never, ever thought of having tomato sauce with a meat pie; am I unusual??? I'm more a potato and gravy man! LOL!!

  37. crack noir says:

    thumbs up for the bacon paper oooopppppss missheard that baking paper gotcha

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