Just AMAZING Beef Stew With Chef Jean-Pierre | #AMAZING #Beef #Stew #Chef #JeanPierre | Smiths Bakery | how to cook a scottish steak pie

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Just AMAZING Beef Stew With Chef Jean-Pierre  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!

#AMAZING #Beef #Stew #Chef #JeanPierre | how to cook a scottish 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. how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Just AMAZING Beef Stew With Chef Jean-Pierre


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Super easy and REALLY AMAZING Beef Stew! Chef Jean-Pierre fun and exciting way to teach will be sure to entertain you! Great recipe for the stove, the oven or even a slow cooker!

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Just AMAZING Beef Stew With Chef Jean-Pierre

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 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

Just AMAZING Beef Stew With Chef Jean-Pierre

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    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
    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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    Just AMAZING Beef Stew With Chef Jean-Pierre

  3. Image titled Make Meat Pies Step 3
    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
    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.

    how to cook a scottish 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
    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.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    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
    2
    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.

     

    how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 8
    3
    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
    4
    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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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    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
    3
    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
    4
    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
    5
    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
    6
    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
    7
    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.

Just AMAZING Beef Stew With Chef Jean-Pierre

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    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

    Just AMAZING Beef Stew With Chef Jean-Pierre

    2
    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
    3
    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
    4
    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
    5
    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.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    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
    2
    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
    3
    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
    4
    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
    5
    Finished.

how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

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43 Comments

  1. Anna James says:

    Wow! Sir, you have inspired me to cook this. This is also a teaching video. Learned so much from this. What red wine can I use?

  2. Paul Engstrom says:

    merci beaucoup, chef.

  3. Lori K says:

    Love this guy.

  4. Forgotten Soul says:

    madeira mushroom… not bad thinking

  5. Robert Cocciardi says:

    Chef Jean Pierre, I love your stew presentation. My late grandfather taught me a similar method using a roux. Your recipe is awesome. Also, the stock is critical. You gave me some ideas for homemade stock. Thank you Chef Jean Pierre.

  6. G Gojcaj says:

    I love beef stew even in Florida. My favored Dish, my origin former Yugoslavia it's like the Hungarian Goulash, so good. Thank you Chef Jean Pierre.

  7. Rick Olson says:

    French chef but raised in Little Italy…

  8. Robert Miller says:

    Why you son of a bitch that flour trick why didn't I know this years ago. I cant believe it its great idea thank you chef!

  9. Carol Butler says:

    I like that Madera mushroom idea.

  10. Laquisha Lida says:

    you make cooking exciting…very nice presentation..wish were there to sample from the master..

  11. Susan Muraguri says:

    I'm new here and I already love you!…..lol….

  12. Dariusz Pieńkowski says:

    Ooh yeeeeeah, baby

  13. Greg M says:

    Thickeners ..corn starch and instant potatoes. Ok subscribed. Looks good!

  14. paula elves says:

    wow ,i love the thickening process,first time watching this chef,hes great x

  15. Maria Mantlik says:

    Amazing stew – really beautiful! I'm hooked. What a talented chef & funny, too!!! Awesome idea to rehydrate mushrooms in Madeira – really clever. Thank you for the tip about beef stock. Keep cooking & teaching, Chef Jean Pierre. I'm definitely going to make this for my family. And I'll share this recipe, too!

  16. V J F says:

    Ok, I used to eat at his restaurant in the 70's (?) "The Left Bank". Haven't seen him in ages. My wife and I missed his restaurant; the food was great. I just happened to see his show today. I'm going to check out his website..

  17. Elias Bardis says:

    "There's not enough tryptophan in 5 turkeys to put you to sleep! Its the glue you just ate!" Hahahahaha

  18. Digital Interactive says:

    tnank you chef

  19. Suzita says:

    I love beef stew, so very tasty

  20. Joseph Ramos says:

    I like this jolly Master Chef Jean Pierre. Hmmm so yummy that Beef Stew, I love to have it!

  21. Dandy Beano says:

    I watch you every day my friend, I like the way you are cooking, the way you are taking, the way you are acting. my mother is Irish she love your cooking too. God bless you my friend

  22. Glenn Vicencio says:

    Why i never think of that strainer on flour lol.

  23. Luis Antonio says:

    Good chef really funny too!!

  24. Doris Mc Coy says:

    Sounds delicious. Can’t wait to try it!

  25. Anna Koutsogiannopoulos says:

    Your simply adorable 😍

  26. Anna Koutsogiannopoulos says:

    Salt

  27. T.J. WYNN says:

    You make me want to take your class! Love your enthusiasm and I love that you said you can keep it in your freezer for 17 years! You had me chuckling the whole video! New subscriber!

  28. Jennifer W says:

    Looks wonderful. And I learned a LOT.

  29. James Timmerman says:

    Excellent, you are the best. Very entertaining and informative. Thank you. Stay safe and happy.

  30. Billy Roy Smith says:

    Love this guy

  31. Lorraine Lott says:

    Love You! Thanks a whole bunch. I am still smiling! Subscribed and Sharing!

  32. JiuJitsuForAll says:

    The folks that gave this vid a thumbs down must be strict vegetarians……or blind??? My favorite tip is the flour in the fine mesh strainer. Can't wait to try this recipe!

  33. nola Louisiana says:

    I love the way you showed how to make the sauce thick

  34. Alexander K. says:

    JA Aztec: Same here! First time see it and I'm completely in! Immediate subscription!👍🍾🇫🇷

  35. Morris Property Management & Maintenance, Inc. says:

    I LOVE YOU… please keep sending us recipes…. I am trying to teach my granddaughter how to cook and you are so helpful!

  36. Morris Property Management & Maintenance, Inc. says:

    salt

  37. Anastasios Christopoulos says:

    French accent…. And in corner backsplash of kitchen… A sign…"GOD Bless America" 😝😝😝 … Nevertheless…. A superb chef..👍👍

  38. kenneth rayner says:

    Love this bloke, I can smell the stew already

  39. Jeff B. says:

    This is my new favorite channel. He makes cooking exciting

  40. Joshua Huff says:

    would bone broth be good with all this also?

  41. Joyce Johnson says:

    What a great way to not have lumps..I will use this!!!

  42. Ernie Beek says:

    Looklooklooklook
    Lovin' it 🤣🤣🤣

  43. Cristina Navarro says:

    This chef is so cool! He can explain almost everything while cooking a delicious dish. Impressive !😊👌He even made me subscribed now 😍.I think we also have that kind of menu in my country or shld i say closely similar to that and we call it " Beef Kaldereta " or Caldereta.

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