How to Make Brown Sauce | #Brown #Sauce | Smiths Bakery | how to cook a scottish steak pie

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How to Make Brown Sauce  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!

#Brown #Sauce | 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,

How to Make Brown Sauce

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Although the name might not sound that fancy, the classic brown sauce is nothing to scoff at. This stuff is seriously good and can bring even the blandest of meal up to fancy standards. Learn how to make it in this episode!

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Brown Sauce Recipe

8 oz. Mirepoix, (chopped carrots, celery, onions) medium dice
3 oz. Butter
3 oz. Flour
2 oz. Tomato paste
5 pt Beef stock
½ each Sachet

1. Melt fat in saucepan and brown mirepoix.
2. Add tomato paste and sachet and cook for 5 – 7 minutes.
3. Slowly add flour for thickening (you do not have to use all of the flour).
4. Deglaze with beef stock and slowly add remaining stock. Simmer until desired thickness is reached.
5. Strain and use or refrigerate.


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How to Make Brown Sauce



  • 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

How to Make Brown Sauce


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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    How to Make Brown Sauce

  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.

How to Make Brown Sauce


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

    How to Make Brown Sauce

    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. MusicforMe123 says:

    I am a chef
    step 1
    Step 10
    step 5
    step 20
    bye, bye video is OVER!!!

  2. Sayed Studios says:

    You don't brown vegetables or meat in butter, that will just burn the butter. This guy is as good as a chef as his dented saucepan.

  3. Elephant Grass says:

    This is nothing but a cash grab. This is why you leave out a shit load of information thinking people will buy your course. What you’ve really done is show that you’re courses are incomplete with poor teachers and you’re nothing but greedy.

  4. Jeremy Chen says:

    What? Tomato sauce for brown sauce?

    It’s ok if you do not want to share the trade secret, but at least some reasonable guidance, but not miss leading the audience

  5. 阿火 says:

    what is meant by tomatoes product?

  6. gee serra says:

    Thank you Chef Incomplete. I have learned a lot of non-sense.

  7. SirOlrox says:

    I make better sauce without this knowledge.

  8. Bodragon says:

    (2:20) – And you don't even tell us what you are adding at this stage.
    OK, most of us could probably figure out that it is some kind of stock but nowhere, nowhere do you tell us what this liquid, that you are adding is.
    Not when you add it now.
    Not when you add it later.
    Damn you, you're crap.

  9. Bodragon says:

    (2:40) – Please, everyone.
    This is no "CHEF"
    He is just repeating by rote.
    Just repeating what he has been "taught"
    I say "taught" but it really seems he has learned nothing.
    Merely repeating what was demonstrated to him, way back, and it is patently clear he has no deep understanding.
    Sure he can cook up a nice tasty dish.
    But why do you think he calls himself a chef when the real, proper chefs in this industry merely call themselves cooks ?
    There's a clue there.

  10. Bodragon says:

    (2:20) – But there is absolutely fuck-all stuck to the bottom of that pan.
    We can all see it.
    What? Do you think we are all stupid ?
    You are de-glazing nothing there.
    Merely diluting.
    What a fraud.

  11. Bodragon says:

    (0:50) – What about the bay-leaf and ground black pepper ?
    What else haven't you told us about, you fraud ?
    I'm so fed up with these second rate cooks who think they know it all, and then try to "teach" and miss out a load of stuff.

  12. Bodragon says:

    (0:18) – Here we are only eighteen seconds in and we've got someone in front of the camera calling himself "Chef".
    Now, I have nothing against the title of "Chef" per se, but when I come across a video such as this, where the principal is introducing themselves as "Chef" then my ears prick up.
    Sorry about that, "Chef Michael Zema" but I have, over the long course of my life, (well OK, I'm only fifty-eight but there you go), come to a quite cynical conclusion that those who give themselves, or even those who have rightfully earned such titles, insist on being addressed and recognised by them, are quite simply and fundamentally quite insecure individuals.
    I think I should leave it at that and let you just get on with it because there are plenty of people who are dazzled by the word: Chef
    Not I, though.
    Not I.
    (I wonder how long before this comment gets shadow-banned…)

  13. Sharukh Qureshi says:


  14. Dennis Smasal says:

    The most useless cooking video ever. Nothing you said could be repeated by a normal cook

  15. Damien Hampson says:

    it looks the consistency of piss. ill stick to hp thanks 👍

  16. sxinty says:

    I would’ve puréed it if the veggies were stilll in there

  17. ChurchMouse says:

    a lot missing. Whats in a sachet , whered the veg go? You must assume we all know that.

  18. Dr Myars says:

    I you don't want to use fat just add oil instead? You know less than my 8 year old.

  19. Subash Baral says:

    I'm confuse !! where have been mirpox????? plz

  20. Kalpna Prakash says:

    Not a brown sauce

  21. pv101 says:

    this is gravy not brown sauce

  22. udasan says:

    Hi, Mr. Chef, what is the ingredient in the "Sachet"? When you say "1/2 each Sachet", do you mean half of every ingredient in the Sachet?

  23. Watercon Phils says:

    tomato product u can use a tomato paste

  24. pradhan suman says:

    what do you mean by tomato product mr. chef ?

  25. Prashant Anchan says:

    chef you forgot to add salt and pepper 😅

  26. Joko Flores says:

    What is in the water…

  27. Jerry JerryW says:

    What….tomato paste or sauce…beef stock was added right, why are you teaching how to cook ?…you leave to much info out, yes you can blend the mirepoux or remove them. Your the mystery teacher…

  28. intercitty says:

    are the veggies still in the sauce, did you cook it till they fell apart? or did you take them out?

    For the people that compare this to gravy, don't bother.. gravy is made with cream is heavy and not exactly something you can eat everyday this stuff is best served with slow cooked beef/pork/chicken veggies and rice, a lighter everyday dish than your average US thanksgiving feast.

  29. Heather Jeter says:

    big difference in Brown sauce and brown gravy. I am a southern woman and I can make me some brown gravy. The only time I put tomatoes in my gravy is when I am making tomato gravy to put on my hoe cakes. This looked like it would be a good base for a beef stew of something but if we are talking mash potatoes, it just isn't going to happen. 

  30. Dan Thilman says:

    'this tomato product' sounds incredibly appetizing.

  31. Amol Narawade says:

    Shit dint explain what stock he use .did he blitz sauce how become so fine where is chunky veg gone waste man cant make video

  32. dennis bean says:

    simple enough

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