Phil Vickery's Perfect Steak and Ale Pie | This Morning

ayman I was thought you'd be a steak man I really did where I'm probably both and probably by America and probably by pie right what meat what cut of meat cheese Chuck stank any fun the front end of the animal mm-hmm rather than the rear end animal is always better for bracing so chuck steak things like that brisket here I got Chuck State which is round about 20 percent sometimes I will keep it with big chunks bracelet big chunks of pop in the pie so when you cut through Ron they're getting a little lumps my mum Duff mincemeat in their fight yeah and and these little polishes when I was a kid my mom used to have these as well anyway so in here I've got chuck steak up to that I'm gonna add just a couple of it of extra here and I don't generally Brown a big chunks of meat I think if you're if you're in a stew situation would you just do situation would you know the difference I found everything just because I thought would new Chevy people tell us it feels for me and also its flavor as favorite why do you like the chuck because there's 20% fat content know most burgers between 15% now well I've done here I haven't put the oven on so this is a really good dish where you don't need to have apartment cooking the pie at the end so you saving on energy costs when the meat is browned add onions carrots because my mom always used to put cat when we were kids a little bit of tomato puree which only is boom just down here bit smarter puree now what you would do at this stage is mix it up and give a bit of color and then you add your flour at this point what your thicken the sauce I don't do that for the reasons I'll explain in a second here I've got a granular stock cube those buns yes a popular granular no yeah Lucas my mum's do who the kids they love it as well and I do at this point now those people jump on me saying actually it should be pretty sugar in there I do it for a reason because I'm adding a old sugar just takes what the bitterness yeah this is a bitter so it just takes the edge off and when you reduce bitter down becomes very bitter when when you see in a recipe beef a nail what what does that mean a nice big it's a bitter or a dark a bit like a port or a Guinness okay I think that's rude strong and a bit too overpowering for me here I use new at 300 mils of just bog-standard bitter into their lager would give you I think a slightly bitter more bitter texture of taste sorry when you cook it down now we'll add the touch of water into there as well and here's the point we don't need the Alpha long you can just cover that now no salt because we've used stock cubes I would add little bit of pepper into there as well and just simmer that cover now earn half the lowest setting let it cook and what happened is the meat become tender you don't need to go in here and you save what energy cost that - laughs I worked out I don't off to our point you'll come to this one here now this one's simmering and here's my I do this all the time is this your thickening yeah so we've got butter in there I get scared cuz I get all gonna put flour and something hot and it's all gonna go lumpy yes and it would do if you hadn't have mixed the flour and the butter together so what you need to do and at your factory thighs a little bit more butter than would do flour because it gives it a nice velvety texture sometimes you had too much flour it's it could be a little bit I call harsh a harsh ending we don't want that now even at this stage here you see that that's actually almost incorporate here they'll be absolutely fine so I'll just drop in little bits around like that again to have to go mad plenty there and then just bring that together and that will just melt because you got a touch more butter into there and you can see that melting now and that thickening see no lumps because you've added a touch more butter okay now you an elf absolutely delicious yes and what I normally do I over thick at this point because I want the the pie to when you cut it to move slightly I'd like to run all over the place so if you're making a pie with just a top on you've got a spoon that's fine but we're not be doing our pie over the top and the bottom so there that's thickened now it's the only thing to mention is I do have mushrooms at this point and what I've done here is I've grilled these mushrooms okay and they take on a meaty texture a meaty meaty texture that you see and so when you add it through the actual stew they stay in that a flat up I would slice those up and put this in but yeah we're a bit tighten time to be careful in that goes and that's what you must do to the meat say you don't know that scimitar it and then cool to shield it down because if you add warm stew to a pastry base it sometimes pushes through since the shortcrust just short cross pastry and here I got above these love ease of pie tins my mum loves and you fill up you fill up the point keep it really really really rich yeah so the the large you can get it is and I'm just a bit pushed for time so he's very big careful don't stop saying you're pushed for time you wouldn't be pushed now just pushed for time yes because you over roll over so egg the edge and then I will just lay this over that doesn't need to be rolled any further light about a quarter of a centimeter on that goes and then you push that down and then just thumb up the edge like that just sticking it so it sticks together and then what you need to those pie things my grandmother's had the pie what do you call it with the little China - or - or a pie bird I've still got one with a little black one yellow beak with my grandma's yeah I tend to put them into a pipe that has a lot of bottom on it because then you need to worry about that sort of deep so little the head pops out said you have to make a hole in it there yeah so what I would do I would egg that and then egg it and then make a slight of the top after you liked it oh this thing comes out right now in the oven for 35 to 40 minutes and hey presto you tied you all that pastry up everybody yeah cuz I'm good time you've got time right Eamon here we go so here's a color of that easy I know I have to say Alan did that not me you get that color as a bit orange he hasn't it well you use the different I figured all right it's a very very rich egg yolk and here we go so look at that so it will just stay there jelly sheen of that is that that that's the Chuck me the chutney and also we've thickened it slightly so I wanted it to move slightly like that one there we've got mash what extra gravy got peas because I only loves your spuds now just to say the chicken pies pretty much done the same way you simmer it in to thicken at the end add links into it as well or not but if you can leave it it's good date delicious for all recipe details go to the app they're all there Philip thank you you

Channel: This Morning

Views: 289,775

Rating: 4.7839389 out of 5

Keywords: this morning, interview, holly willoughby, phillip schofield, ruth langsford, eamonn holmes, chat shows - topic, chat show - topic, talk shows - topic, steak and ale pie, phil vickery, this morning cooking, this morning recipes, phil vickery this morning, steak and ale pie recipe, homemade, cooking, chef

Id: Xxp9E8r47Ns

Length: 7min 25sec (445 seconds)

Published: Mon Feb 18 2019