/ck/ - Food & Cooking

[Anonymous No.6460799]

Hey /ck/, let's make steak and ale pie! I keep suggesting this in British food threads, so I thought I'd take some photos for you while I made it tonight.

First off, get some beef (I used topside), trim it up and chunk it. Brown the beef in a pot with a couple of diced onions, bay leaves, thyme and garlic.

Optionally, rehydrate some porcini mushrooms while you're doing this.

[Anonymous No.6460805]

>>6460799

Your pot is seriously overcrowded. You're not going to get a decent sear on the meat like that.

[Anonymous No.6460814]

>>6460805
No one will ever love you and it's all your fault.

[Anonymous No.6460821]

>>6460814

What does that have to do with OP improperly browning is his meat? Fuck, you can even see the water in the bottom of the pot.

[Anonymous No.6460833]

>>6460821
Nothing.

Just wanted to remind you verbally what life only hints to you: no one has ever loved you, no one ever will and it's all your fault.

[Anonymous No.6460835]

Throw a handful of flour in and stir it around until it's dry enough that stuff starts sticking, then pour in most of a pint of ale, along with:
Carrot chunks
Tomato paste
Worcestershire sauce
Salt
Pepper
Porcini water if you have it
Beef stock or a cube

>>6460805
Overcrowding the pot gives it that authentic British flavour.

[Anonymous No.6460841]

>>6460833
>Nothing.

Oh, so you're just shitposting. Sounds like you have a boring life.

>>6460835
>Overcrowding the pot gives it that authentic British flavour.

That's deliberate? Lol.

[Anonymous No.6460843]

>>6460814
wow this thread got violent fast

[Anonymous No.6460847]

Drink the leftover beer and start on the next bottle.

[Anonymous No.6460855]

>>6460841
>boring life
Maybe. But there are people who love me. Nobody loves you and no one ever will.

>>6460843
>i don't know what 'violent' means

[Anonymous No.6460887]

For the pastry, grate about a third as much lard into a pile of flour with plenty of salt.

[Anonymous No.6460894]

Stir it around with your hand and add just enough water for it to make one whole lump, then cling film it and stick it in the fridge.

[Anonymous No.6460926]

Mash goes well with pie, but I fancied something other than potatoes, so:
Get a thing of celeriac, trim it and dice it.

[Anonymous No.6460935]

Boil it in full fat milk for about twenty minutes, drain, blend, salt and stir in a pat of browned butter.

[Anonymous No.6460937]

>british "cuisine"

[Anonymous No.6460942]

Cook your filling for about two hours, until it looks like this. You'll probably have to scrape the sides and bottom occasionally. Pick out the bay leaves.

[Anonymous No.6460964]

>>6460799
TWO fresh bay leaves?
That's gonna taste really bay-ey.
I like bay though.

[Anonymous No.6460975]

>>6460942
where'd you go oohpee

[Anonymous No.6460980]

Grease a pie dish with lots of butter. Roll out two thirds of your pastry and line it, brush the rim with egg yolk and roll the rest of the pastry out for the lid.

Pour the filling in (I think this was about a pint and a half tin), stick the lid on and brush the top with egg yolk.

>>6460975
Went to get a drink.

[Anonymous No.6460986]

Trim the edge off and bake at gas 7 (425˚F) for about forty minutes. You can also do pretty much all of the previous steps a day in advance and bake this from chilled, which makes the pastry easier to work with.

[Anonymous No.6460992]

Serve a slice of pie with your mash and some greens. Long live the Queen.

[Anonymous No.6461015]

For pudding, I'd suggest rhubarb and custard, which I didn't manage to get a photo of.

[Anonymous No.6461017]

stout goes well in pies too

[Anonymous No.6461022]

>>6460942
i'd just eat that as a stew over mashed potatoes.

[Anonymous No.6461027]

I forgot to say: if you're using mushrooms, fry them off in butter or fat from your trimmings and stir them in at this point >>6460942

>>6461017
I don't doubt it does, I'm going to try some Adnams Oyster one day.

[Anonymous No.6461088]

>>6460992
nice job britbro, this looks really good.

[Anonymous No.6463077]

I'm probably going to make this on Sunday. Thanks, OP!

[Anonymous No.6463121]

>>6460986
That crust looks amazing. The leaves are a nice touch too.

[Anonymous No.6463288]

>>6460992
Looks pretty gud, m8
I r8 8/8

[Anonymous No.6463334]

>>6460986

i'm going to find you

and steal your pie

and eat it all by myself

seriously OP where do you live? I'm coming for you. Asshole. That pie should belong to me.

Not even joking. Address bitch

[Anonymous No.6463377]

>>6460847
Could you read the crime novels to us?

[Anonymous No.6463412]

>>6460805
>>6460814
>>6460841
>>6460855
I love him, Anon.

[Anonymous No.6464088]

>>6463077
Nice, post pics if you get a chance.

>>6463377
I only got this one:
>"Good grief!" exclaimed Bertie. "The butler really did do it!"
Pretty shit.

[Anonymous No.6464791]

>>6460986
that's a nice result

[Anonymous No.6464806]

>>6460847
fuck yeah old peculiar. I'd probably use some brown ale or porter instead though, less...peculiar.

[Anonymous No.6464811]

>>6460992
Wow, that looks fantastic