Steak Pie | #Steak #Pie | Smiths Bakery | baking a steak pie

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October 11, 2020

Steak Pie  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!

#Steak #Pie | 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,

Steak Pie

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Quick n easy Steak pie, step by step simple instructions from start to finish.


Book (Recipe)

Written recipe here







Steak and Kidney pie from scratch

This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.

Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Front porch blues by Chris Haugen

Tupelo Train by Chris Haugen

Steak Pie



  • 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

Steak Pie


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.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    Steak Pie

  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.

    baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  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.

Steak Pie


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

    Steak Pie

    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

baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,




  1. Lynn Rushton says:

    Omg it’s 8.45am & I’m binge watching your videos 🙈 sitting here drooling! Could happily scoff this pie for breakfast 😂🍴

  2. Jenbo says:

    I have watched many of your videos. They are soothing and no nonsense.This video however gave me a Fray Bentos flashback of their steak pies in tins. These were staples of my student days and a treat on Sundays with mashed potatoes. I don't mean any offence but just wondering if anyone else remembers these.

  3. Brian Gardiner says:

    hi john can we have a all butter pastry please love your vids pal all the best

  4. captainrumball says:

    another delicious looking pie, cheers, John

  5. Paul Goodier says:

    Hi John I will try this tomorrow thanks…….why dont you need to blind bake the shortcrust first?

  6. Icecreamdee Icecreamdee says:

    Smashing Rkid !! I love steak pie !! 👏

  7. Meg Sarna says:

    so delicious !

  8. Carl Conner says:

    Great vid you are the best you should start a website and sell them on line godbless you always and happy new year

  9. Iban A says:

    Christmas Day today John, And I am full of food, but that pie looks the business. Merry Christmas and keep sharing.

  10. Michael Maher says:

    John love watching you ,your the best !

  11. Grimsby Hackney says:

    Hi John. I am really enjoying your channel and will be following your roast turkey method on Wednesday. I just wondered if you plan to make a roast leg of lamb video at some point?

  12. smistgoman ! says:

    Could you do a butterscotch tart please

  13. Alan Spence says:

    Hi John, received your book in Express time, wow. Just done your Sandwich Loaf, could hear you narrating as I read it. Big hit with my homemade bacon. Thank you for your time and effort put into sharing your recipes with us, and also lovely touch, signing my book, much appreciated.

  14. Philip Atkinson says:

    John just made this pie for me and our lass, got the ingredients from Aldi and she gave it a big thumbs up, it's a great pie at the fraction of the time to make it from scratch, cheers mate 🤗👍👍👏

  15. Tim Smith says:

    Hi John, I received your cook book today, the Xmas gift for my sister in law (the not so good cook). Totally impressive, beautifully done, but I am writing this to thank you for signing it, I am sure that she will be impressed to receive a signed copy of your first book, she however, will have to purchase all of your future books! To any of your subscribers that read this post, I recommend this first book as a gift to anyone that you know that can burn water, and try to serve it to you. There is nothing wrong with self preservation! 😂😂😂 kind regards Tim

  16. carl hulme says:

    Hi john im not a very good cook and wish to improve. I would like to cook a meal for around 4 people. What would you recommend to do as a simple and tasty menu. Thanks and keep the vids coming 👍

  17. Kerry-anne Revie says:

    I am so glad I found your channel John, being from near Middlesbrough it's so nice to hear a North East Accent online! Thank you for the videos and happy cooking 🙂

  18. Si says:

    So, I've liked and subbed so this isn't particularly a criticism. However, if you are using store bought pastry and tinned filling, why not just buy a pie? I don't get it!

  19. Jimmy Reuben says:

    Looked good enough to eat to me John. Do you have any tips on what to do with the leftover egg wash I always have too much and seems a waste to throw it away.
    Thanks and Merry Christmas.

  20. jenny mullen says:

    Hello John! I'm new to your channel & very much enjoy your cooking demos! I made your broccoli & salmon quiche today & it went down a treat! Def going to be a regular in my cooking arsenal from now on. Looking forward to trying out more of your lovely recipes!

  21. Stu Knox says:

    I once made puff pastry, think it was around 1988 or thereabouts, took a lot of effort and the results were not great, have only use store bought since then, usually Aldi's as it seems just as good but not as expensive, my only gripe is that they could make the sheets an inch wider.

  22. shrimpfarmer says:

    We are giving this a bash tonight John 👍

  23. M. B-EE says:

    Hi John, just like to say I think your channel is brilliant. When I was at school in the late sixties and through the seventies the school meals we had were fantastic and nothing like the stereotypical food a lot of people moan about. I was wondering if you could recreate some of the things from that era. cheers.

  24. Terry Bennison says:

    Hi john loving your vids, I haven't got a food processor, can you recommend one, I mean which one do you use, it looks simple to use. I want to make my own pastry with it.

  25. Dave Bonski says:

    I'm inspired and subscribed. I got caught up in a Youtube loop and somehow ended up at your splendid channel. I'll be making kebabs this weekend after watching one of your other posts. I was born and raised in Durham. I haven't lived there for a long time but always nice to hear a north east accent. All the best John!

  26. Graeme Holland says:

    Wow! What a delicious mouth watering pie John. All your recipes are really excellent! Steak pie, home made chips and beans for me thank you mmm 🙂

  27. rednose64 says:

    Hey John…. congratulation for 150K subs…

  28. Rim Mostafa says:

    Thank you very much for this great recipe… I will try it..
    I"m from Egypt..👍❤

  29. Rob Anderson says:

    Wish i could afford to donate

  30. Rob Anderson says:

    Brilliant…personaly wen i put the meat filling in i would add some pepper.chopped fresh chillies and chopped onion

  31. truthtrumpsdumbness says:

    This is so calm and relaxing , as a presentation – thank you , John . I was fairly aware of the general method for making pies but I loved the way that you taught me to use shortcrust for the base and puff for the top – it's perfect

  32. Goran Belić says:

    You answer every comment, and for that only you deserved a new subscriber. Keep up the good work sir

  33. Stephen FitzGerald says:

    Also, I put your book on my Christmas list, can't wait!

  34. Stephen FitzGerald says:

    John, this looks really great but I have a question about the chocolate cake roll. Last year I made them but they didn't ride very well. I filled and iced them and they where delicious. I used a half sheet pan, my question; should I just double the recipe? Thanks.

  35. Jo A says:

    Oh, you wrote a book! Well done! Finally a real cookbook by a real cook! Well done John!

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