Steak & Mushroom Pie

A really rich steak and mushroom pie, with red wine, enclosed in a buttery shortcrust pastry. What could possibly be better for a home cooked dinner. This recipe is just perfect.
Recipe: geoffsbakingblo...
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[@manwantsuk8227]

There is something immensely satisfying in watching a bloke cook a pie. Great video.

[@geoffsbakingblog]

Hi, thanks very much, glad you liked it.

[@chrisfalzon5092]

On Wed

[@davidkeeling7468]

I only found your channel last week Geoff and I’m slowly binge watching your videos. It’s great to watch real content here on KZbin and the fact you forget to press record is brilliant I think it shows your human. Keep the content flowing Geoff. Regards David

[@geoffsbakingblog]

Hi David. I am glad you found the channel. I more often forget to press Stop Recording, but you never get to know about that since I edit out the extra footage. LOL.

[@keithrutherford231]

I made a couple of these earlier this month using store bought pie crust and puff pastry for the top. I froze one and had the other for dinner. Amazing how easiy they are to make (just a lot of steps), and well worth the effort. The next ones (i always make enough for 2 pies), im going to try using Bella and Shirtaki mushrooms.

[@geoffsbakingblog]

HI Keith. i agree it is well worth the effort. I have also taken to buying some dried porcini mushrooms, or dried wild mushrooms that I soak and then add into the mixture during cooking. They add an immense amount of flavour, and the soaking water can be used in the stock.

[@gregfeneis609]

Geoff remains calm and carries on

[@brucebowen100]

I hope all your work was appreciated. This is NOT "fast food". Thanks for the video.

[@geoffsbakingblog]

+bruce bowen Hi, yes the pie was enjoyed by all. It does take a while to make, but is certainly worth all the effort.

[@ethelnewberry151]

@@geoffsbakingblog You friends and family are lucky to have you in the fold.

[@geoffsbakingblog]

@@ethelnewberry151 Hi Ethel, thanks for saying so. I must remember to tell them that. LOL.

[@BlueJazzBoyNZ]

You need slow food for the filling.

[@patreynolds7717]

The man who has never made a mistake has never made anything. Wonderful video much appreciated.

[@geoffsbakingblog]

HI Pat. that is very true. I do try to limit the mistakes but, inevitably, I prove to be entirely fallible.

[@isthereanybodyoutthere9397]

It looks delicious. We aren't all presenters but there are many more who aren't bakers! Loving it!

[@geoffsbakingblog]

Thanks very much.

[@umasingh881]

Hi Geoff, I like your honesty and this makes me like you better. Am a great fan of your recipes.

[@geoffsbakingblog]

Hi Uma Singh. thanks very much.

[@pibble3962]

You deserve many thumbs up! Please don’t be so hard on yourself. Thank you for teaching me!

[@geoffsbakingblog]

Hi Pibble. Thanks very much.

[@RosoMC]

This is my go to recipe for a beef pie. Had to substitute mushrooms (my wife hates them, unfortunately) with celery, carrots and fried potatoes, but it still works like a charm. Many thanks, my beef pies were a huge hit!

[@geoffsbakingblog]

Hi RosoMC. That's great. I am glad your pies were so enjoyed.

[@TraveisaBlue]

What I like about your video is that of all the Brits with food recipes you have taken the time to give us the Fahrenheit temperatures. Here in the states we don’t do Celsius temperatures. Thank you for that.

[@vpollitt5048]

But you can always go on the internet and check as there are conversions readily available.

[@kfl611]

or like some videos I watched and they kept saying 'mark 4' and it took me awhile to figure out 'mark 4' was the number 4 on the knob on the stove, so mark 4 was the medium low, since the dial went to the number 9.

[@geoffjoffy]

That looks delicious. Thanks, Geoff

[@geoffsbakingblog]

HI Geoff, thanks very much. You are welcome.

[@ShawnPlusOne]

I always wanted to try this now I’m confident I can make it thanks for sharing this amazing video.

[@geoffsbakingblog]

Hi there, that's great. I am sure it will work out well for you and you will love the pie.

[@MultiBee79]

I know the video is longer but the details matter to me and this video helped me a lot.... especially the way he used his imagination while arranging the pastry and taking care of extra details. Thank you.... it helps a lot

[@geoffsbakingblog]

Hi, thanks. I am glad you found it useful.

[@dpberry]

Geoff, I just discovered and joined your channel today. I am enjoying your videos immensely. I started with Christmas pudding (which we don’t have much of here in the States) then the pasties and now I’m on to this one. I had ankle surgery today so my only job for a few weeks is to elevate the leg and rest. You have given me motivation to heal quickly so I can get back in the kitchen and try your recipes. Fortunately, I was able to make a few Christmas fruit cakes (Mary Berry’s recipe) a few weeks ago, but your mincemeat quick breads and cookies look awesome and far too good not to include in holiday baking. Maybe I can get my husband to take pity on me and make them. Thanks for sharing your recipes and tutorials. You just may make this convalescence bearable! Can’t wait to see what you create next. My best to you this holiday season. Danny in Champaign, Illinois, USA

[@geoffsbakingblog]

HI Danny. Welcome to my channel. I am glad you are enjoying the videos, and the recipes. I hope your convalescence goes well. It does, as you say, give you the time to check lots of the videos to decide what you might wish to bake when you are up and about again. Though I cannot prove it I do believe almost every recipe on my Christmas Playlist has healing properties, so point your husband in that direction and maybe he can help you get back on your feet in time for a lovely Christmas.

[@davymacleod942]

Hi Geoff, Made this for the family's tea today and it was very tasty. Thanks Davy

[@geoffsbakingblog]

Hi Davy, that's great. I am glad everyone enjoyed it.

[@1904say]

Yum, can't wait to make this delish steak & mushroom pie . ( The pie crust would be great for chicken and mushroom pie as well ). Thanks, so pleased to find your youtube channel & blog .

[@geoffsbakingblog]

HI 1904say. I hope you enjoy the pie, and also see some more recipes on the channel that you may wish to try.

[@annchristine47]

Fantastic family recipe.I used shortcrust pastry for bottom of pie which I coated lightly with egg white and put it in fridge for ten minutes.After adding the steak and mushrooms,I finished the top of pie with puff pastry.It was a great success with the bottom of the pie crust remaining crunchy.Thanks,Geoff from a Brit in America.

[@geoffsbakingblog]

Hi Ann, thannks very much. I am pleased that it was a big success for you, sounds wonderful.

[@johnbodden1641]

You've made about 10 fewer mistakes than I would have done. My wife says that I'm a comedian chef because everything I cook tastes funny

[@geoffsbakingblog]

Hi John, it's always good to have laugh over dinner, so you should cook everyday. LOL.

[@rainyrrrr4183]

Hahaha

[@jpicking]

tell your wife i am stealing that saying lol

[@MegaSkyline69]

Thanks very much for the tasty looking recipe Geoff. I cooked the meat yesterday, and left it in the fridge. I plan on cooking this tonight to impress a new lady friend. If she's not impressed by this pie? She's not the one for me lol.

[@geoffsbakingblog]

Hi MegaSkyline69. Prepared to be worshipped like a God. LOL.

[@rwatts2155]

Thanks for sharing this recipe with all of us. It looks delicious! As for what you refer to as a couple mistakes...EVERY chef makes mistakes. The important thing in life is that we recognize the mistakes, figure out how to either correct or to capitalize on the "mistakes" and go on. I've baked many pies in my life time and have made more mistakes than I can possibly recall and sometimes the mistakes turned into a disaster and sometimes they turned out great! But EVERY mistake taught me something! And thank you for the tip about using the parchment paper! I never thought of doing that...but I'll use your tip from now on! So all-in-all....I'll give you my own scoring grade of " TEN THUMBS UP "!!!!!!

[@geoffsbakingblog]

Hi Randy, Thanks very much for your positive comments, and all those big thumbs up.

[@MG63]

Thanks for your recipe and great tutorial Geoff. The pie looks divine and can't wait to make it myself. Kind regards from sunny Torquay. 😉😉👍👍

[@geoffsbakingblog]

HI M G. You are very welcome. You are also very lucky to be in sunny Torquay. It is damp and overcast here, and has been all day.

[@waodedirgahayuegerton2931]

Thanks very much,,,pie looks amazing...happy baking.great video ..humble beautyful..

[@geoffsbakingblog]

Hi there, thanks very much.

[@tracy1394]

This looks yummy. I am looking forward to trying it.

[@geoffsbakingblog]

HI Tracy. Thanks very much. I hope you enjoy it.

[@kabbey30]

Thank you, Geoff!

[@christinefiori8714]

Yummy, There is a bit of a pie shortage from time to time here and was thinking of making one. Then I saw your pie..lovely! Thank you❤

[@geoffsbakingblog]

HI Christine. It's a shame to have a shortage. But this pie will certainly make up for that.

[@friendlyfroggy2978]

Really great video! Good job! Quick note for all the people who dislike his videos you people are really mean, this person puts a lot of hard work in his videos and his baking. It makes me sad to see even just one dislike on a video! Anyways I love your work Geoff! Hope to see more videos!! 🙂👍

[@geoffsbakingblog]

Hi Harry, thanks very much. I am glad you enjoy the videos.You can't please all of the people all of the time, so I don't fret much about dislikes. I am just happy to get some likes, and some positive comments.

[@friendlyfroggy2978]

Geoff sorry I just thought you would get a bit sad when you see a dislike.

[@geoffsbakingblog]

@@friendlyfroggy2978 No problem. I don't worry much, as long as most viewers seem to enjoy the videos. Thanks for your kind thoughts.

[@friendlyfroggy2978]

👍🙂

[@QuantumPyrite_88.9]

What a great video Mr. Cooper and thanks very much . I hope your holiday season is Awesome .

[@geoffsbakingblog]

Hi Master Tracker, thanks very much. I hope you have a great Holidays as well.

[@lmaprez7447]

This recipe looks so delicious and easy to make 😍thank you for sharing

[@geoffsbakingblog]

Hi there, you are most welcome.

[@Miss_Melly_D]

very good tutorial, and we all make mistakes Geoff! its nice that you mentioned what you did and how you remedied the situation. Im making the filling as I write

[@geoffsbakingblog]

HI Melanie Anna-Maria Green. I do hope you enjoy the pie.

[@AmeliaSing]

Wow, this is so unexpectedly... relaxing

[@geoffsbakingblog]

That's good.

[@seven0f9]

Wow!! I definitely want to try this recipe, thanks for showing!

[@geoffsbakingblog]

HI Christi. You are very welcome.

[@PaulineHere]

Well done! I can't wait to try this!

[@geoffsbakingblog]

Hi Pauline, I hope you enjoy it.

[@francesmenon9894]

Hi Geoff, I m a new subscriber to your channel. Thank you for the lovely beef mushroom pie recipe.

[@geoffsbakingblog]

Hi Frances, welcome to my channel. I am glad you enjoyed the recipe.

[@HRH.Princess]

Hello Geoff, great work and the pie was relish...I am glad you were a little slower "not much" it gave me time to absorb it without going back, so I appreciate that. As I have a disability for me it was great..looking forward to your other recipes.

[@geoffsbakingblog]

Hi Jenefer thanks very much. I am glad the pie turned out well for you and that you found the video useful.

[@aleset1]

Thank you for all you do and I hope it was wonderful.

[@geoffsbakingblog]

Oh yes, Steak and Mushroom pie is one of my favourites.

[@Cathytown222]

Wonderful! I can't wait to try this. Thank you so much for the great video. Totally entertaining and informative!

[@geoffsbakingblog]

Hi Cathy, thanks very much I am glad you enjoyed it.

[@billgregory9560]

Hey Geoff your the main man ,Im an ex pat living in Canada and into cooking some good old brit eats watching you was a blast and I did everything you suggested when cooking my pie thanks man it turned out great , great video with senior moments we all get approaching our last chapter thanks again Bill Cockney Boy

[@geoffsbakingblog]

Hi Bill, that's great, I am glad your pie turned out well. As for senior moments they seem to be more prevalent these days though I consider them to be attractive little quirks.

[@versacomkev8318]

Well done Geoff. You’ve inspired us to bake up a chicken mushroom pie for tomorrow’s supper.

[@geoffsbakingblog]

HI Versacom Kev. I hope you enjoy it.

[@enginkemal7398]

thank you sir, I appreciate your efforts... looks a nice tasty pie

[@geoffsbakingblog]

HI Engin Kemal. You are very welcoe.

[@JK-np9hq]

I love this recipe my go to steak and mushroom pie 🤤 EVERYONE loves it

[@geoffsbakingblog]

Hi J K. That's great. I am glad they enjoy it.

[@vickiarduini5796]

My fillings cooking away right now. Fingers crossed...no soggy bottom! Thank you for a fantastic recipe.

[@geoffsbakingblog]

Hi Vicki. I do hope you enjoyed your pie.

[@pattilley4123]

Very nice looking pie though, thank you.

[@namski2410]

My type of cook. About trying my very first pie and I am sure to get it right after watching this.

[@geoffsbakingblog]

Hi there. That is great to be trying your very first pie. I hope you enjoy it, let me know how you get on.

[@philthorpe7671]

Good video Geoff grate to watch a food prep video that does not appear rehearsed! Keep em comin geoff.

[@geoffsbakingblog]

Hi Phil, thanks very much. I can't really rehearse the videos, as it would all be too much for me to eat. So it has to be 'off the cuff' so to speak. Which means that when things go wrong they are likely to be seen. LOL.

[@maggiemuthu9818]

Thank you Geoff....that looks amazing....will definitely try your recipe. Don't worry about the mistakes

[@geoffsbakingblog]

Hi Maggie. I hope you enjoy the pie when you make it. I am full of mistakes and if I worried about them I would never cook again. LOL.

[@trudyg3631]

thanx geoff will def try this

[@geoffsbakingblog]

HI Trudy G. That's great. I hope you enjoy it.

[@jackieblakemore56]

Well done Geoff,, pie looks amazballs! You seem to have a much better appreciation of making pastry than most men on here do!! Pastry is the opposite of bread! It needs as little handing as possible, little water and everything as cold as possible. Most men I see ( and some women for that matter) seem to think you knead the hell out of it, it’s wet through and sticking to the board. That’s great if you want to break windows with it!! Lol Great job!!!

[@geoffsbakingblog]

Hi Jackie, thanks very much for your kind comments. Since making this pie I have improved my pastry making, with some really very good results. The pastry in this pie was good, but I can now do better, if that doesn't sound too boastful.

[@patreynolds7717]

It makes your video seem more real more natural.

[@geoffsbakingblog]

Hi Pat, thanks.

[@leanderrowe2800]

Thank you for the video. It's actually good to know that I am not the only one making mistakes. 😊

[@geoffsbakingblog]

HI Leander. I am a past master at mistake making. LOL.

[@hibiscusfreak]

I love this pie! Our favorite (favourite) restaurant does it pretty well. Maybe I should give it a try myself. Thanks for the tutorial.

[@geoffsbakingblog]

Hi Lynne, do try it, I am sure you will enjoy it.

[@elimay3554]

Looks delicious

[@geoffsbakingblog]

Hi Eli. Thanks.

[@hasnahabdullah716]

You are a prefectural Thank you 🙏

[@geoffsbakingblog]

Hi Hasnah Adbullah. Thanks very much. You are most welcome.

[@rainyrrrr4183]

I'm using pastry crust from the store! Your recipe is the best one that I have seen on the internet so far. And easiest to follow.🙏👍💕allot of cooks put tyme in it but I don't like rosemary or tyme in meat dishes.

[@rainyrrrr4183]

It's simplicity and delicious

[@geoffsbakingblog]

@@rainyrrrr4183 Hi, I am so glad you enjoy it.

[@nicholelivesay3828]

Thank you

[@RM-fs8ub]

Really loved this... Watching here in E Africa. Hope you still cook. Reminds me of my dad a lot. Will try this.

[@geoffsbakingblog]

Hi Briar Rhys. Still baking here. I hope all is well over there in Africa.

[@RM-fs8ub]

@@geoffsbakingblog So far so good, the fear over the virus is gone. Food here and family rock. Think I shall try out your pie. It really looks good - too bad YT still hasn't gotten a way to transmit smells across the screen. Thank you for the reply. Stay well.

[@RM-fs8ub]

Going over the ingredients now... Will do it on Saturday. Thank you.

[@geoffsbakingblog]

@@RM-fs8ub HI Briar ryhs. I do hope you enjoy it. Please let me know.

[@RM-fs8ub]

Will do... I followed your short crust rule for cornish pasties and it went so well. Now am ready for a bigger project.

[@geoffsbakingblog]

Hi there, thanks very much. I think it is a matter of preference, but the recipe I followed from the Hairy Bikers did it that way. But I also seem to recall watching a video of the Hairy Bikers making the pie, when they mentioned that flouring before browning actually inhibited the flour from absorbing liquid to thicken the sauce during cooking. I am not sure that it matters too much really. Certainly the flour cooked out during the whole process.

[@geoffsbakingblog]

Hi Malcolm,. Thanks very much.

[@oldmanfromscenetwentyfour8164]

OK, basically a hardy beef 'n mushroom stew in a pie, got it.

[@jefferywarburton2116]

cooking the meat in the large pot to begin is simpler and brings a better result for things like stews and soups because it retains the oil and meat dripings whitch will bind the flour or dispurse in any water or stock that is added

[@geoffsbakingblog]

Yes you could do it that way.

[@gregfeneis609]

Yes, but you'd want to cook the meat in more batches.

[@crimtane43]

Looks great thanks Geoff must give this a go

[@geoffsbakingblog]

Hi DeadSkull99. Thanks very much. I hope you enjoy it.

[@jamesmartin-by9xh]

Great information,thank u sir!!

[@geoffsbakingblog]

You are very welcome.

[@julie-joywilliams7280]

Okay, I know this one is really reaching back a few years but this one is excellent and I will most certainly make this pie either tomorrow night for starters and dinner the next night or sometime this week as it looks like we need to chill the filling for best results... I wonder if I can also try to sub out the wine for a bottle of Guinness at another time as I can tell this will also make it into the dinner rotation in our home... Thumbs up again!!!! Thank you ever so much,,,

[@geoffsbakingblog]

Hi Julie-Joy, Yes you can swap out the wine for beer, guinness or extra stock, it will work well. I hope you enjoy the pie.

[@ployyeobo4408]

Great recipe! Will try it for sure 😄

[@geoffsbakingblog]

Hi Ploy Yeobo. Thanks very much. I do hope you enjoy the process of making the pie and then eating it.

[@duanedouglas7602]

Making mistakes just means you're human like the rest of us . Thank you for the recipe

[@geoffsbakingblog]

Hi Duane, thanks very much. As hard as I try the mistakes still keep coming. LOL.

[@duanedouglas7602]

@@geoffsbakingblog they do for the rest of us also . I think he did a pretty good job 😁

[@deb3834]

almost boeuf bourguignon minus the carrots. I serve mine over very well buttered 3:1, whole cream whipped potatoes.

[@geoffsbakingblog]

Hi Debra C. I do enjoy creamed potatoes with mine, though as a child I hated potatoes like that.

[@dirkvandermerwe6027]

Awesome... Looking forward for more...

[@geoffsbakingblog]

Hi Dirk, thanks very much.

[@marymauldin3229]

Thank you, you just made me laugh. This is what we call a beef pot pie. They are so yummy.

[@geoffsbakingblog]

HI Mary. Yes, very tasty indeed. I think I am going to be doing a video of a beef and mushroom pie, with a suet crust this week.

[@marymauldin3229]

@@geoffsbakingblog Thank you. I will be watching it.

[@rebeccaturner8726]

Amazing Geoff, looks so delicious. Do you have any other pie/ savory recipes? I'm going to have to make this.

[@geoffsbakingblog]

Hi Rebecca, thanks very much. On my blog there are several savoury recipes. As for videos I can think of Cheese & Onion Pasties, Cheddar Crackers, Bread Cones(that you can fill with anything) and Individual Minced Steak Pies. You can search youtube, with my name and those titles and you should find the videos.

[@rebeccaturner8726]

Geoff Cooper Thank you so much.

[@ivaknezevic6752]

Very nice

[@geoffsbakingblog]

Hi Iva, thanks very much.

[@octaviawhite3302]

Hi Geoff … looking to make this lovely looking pie on the weekend. Just wondering whether sliced mushrooms are ok to use or are chopped mushrooms better? Enjoy your videos

[@geoffsbakingblog]

Hi Octavia. I hope you enjoy the pie. Using sliced mushrooms will be fine, though since mushrooms shrink quite a lot during cooking I wouldn't slice them too thinly.

[@octaviawhite3302]

@@geoffsbakingblog thank you for responding. I made the mistake of buying sliced mushrooms for the pie. Maybe I’ll just go buy some whole mushrooms tomorrow so they’re chunkier in the pie. Looking forward to the results. Thanks again.

[@wurlitzer895]

Love the idea of putting strips of baking parchment under the pie to aid removal, but beware if you bake this in a gas oven that they don't catch fire!!!! Pie looks absolutely delish!! :) :) :)

[@geoffsbakingblog]

Hi Wurlitzer, thanks very much. Yes, if using a gas oven you must make sure the paper doesn't come into contact with the flame

[@wurlitzer895]

@@geoffsbakingblog Thanks for replying, Geoff. I have a double gas oven and am very aware of the possibility of unintentional combustion!! Take care! Peter A

[@malcolmlewis5860]

Well done.

[@geoffsbakingblog]

Hi Malcolm, thanks very much.

[@neesargon3497]

A great recipe. Never mind about the small mistakes. We're all human!

[@rushbcykablyat1792]

Tis the internet. Get ready to be roasted for every tiniest mistake you make lol.

[@walterwhite3018]

Thanks Geoff. Great job

[@geoffsbakingblog]

Hi Walter, thanks very much.

[@davidiand7]

A proper pie!

[@geoffsbakingblog]

HI David. Thanks.

[@maeflorogario3733]

Wow this is yummy🎈🎈🙏🏽❤️

[@geoffsbakingblog]

HI Maeflor Ogario. Thanks very much.

[@sandraskellen3172]

don't worry we all make mistakes however the pie looks delicious

[@farzanadarsot3516]

To err is human, calm demeanor... I subbed just because of the mistakes 🙌💕

[@geoffsbakingblog]

Hi Farzana Darsot. If you like mistakes you will find many in my videos. LOL.

[@jamesbond9873]

Oh that looks yummy!

[@geoffsbakingblog]

Hi Yeap OK. thanks very much.

[@chriscobain5432]

Great recipe Geoff thank you! Have you always been a good cook, do you do it as a professional? I'm always intrigued by all cooks if they've done it for a living or as a hobby 🤔 🙂

[@geoffsbakingblog]

HI Chris Cobain. Thanks very much. I haven't always been a cook. I really started baking about 6 years ago, to fill in some spare time. Of course I have always cooked my own meals.

[@irthos0]

hum, nice tutorial, but critical part missing, when you next doing it again, maybe consider recording only the missing bit, and squeeze it in between, you can use youtube editor to split the clip, and slide in the new footage right through then remove the part where you say i forgot to record, so it fits perfectly. thanks for your effort anyway :)

[@billgregory9560]

Hes an older guy dick head don't you get it, get lost with your stupid computer egg head suggestions DICK !!

[@suepearce2005]

What can i substitute the wine with please. , and which stock do u recommend thanks 🥰

[@geoffsbakingblog]

Hi Sue, you can just use more stock instead of wine. I use rich beef stock, which I can buy in sachets, or in cubes and little pots in my local supermarkets.

[@williambennett26]

Ale or Guinness and Beef Stock

[@nicholelivesay3828]

Can you make this without refridgerating it overnight? Thank you it looks delicious can't wait to make it!

[@geoffsbakingblog]

HI Nichole, yes you can certainly make it all in the same day. I simply chilled mine because it fitted in better with my schedule.

[@BBWboobie]

easy math foe celsius to fahrenheit is double it then add 30 , so 130 deg C is 290 deg F

[@geoffsbakingblog]

Hi Aussie witch. 130 c multiplied by 2 and then minus 10&(26) + 32 = 266F

[@BBWboobie]

@@geoffsbakingblog thats not the math i was taught but hey you do you :)

[@geoffsbakingblog]

@@BBWboobie I am sure there are many ways to do the arithmetic, but it is the answer that is important. Luckily, a quick question on google 'what is 130c in f' gives the answer 266F.

[@trev1801]

Hi Geoff im going to do this one ,/ hope you don't mind slight criticism the beef would color a lot faster if you didn't keep flirting it around the pan let it do its thing

[@geoffsbakingblog]

HI Trev. I hope you enjoy it. I can't help fiddling, much as i know I shouldn't.

[@trev1801]

@@geoffsbakingblog Hi Geoff yes looking forward to it , i'm looking doing your xmas sausage rolls they also look fab, you can't seem to buy good sausage rolls anymore, keep up the good work , Regards Trevor.

[@geoffsbakingblog]

@@trev1801 I love the sausage rolls and make batches of them every year for family.

[@surferchick5397]

Great video, pie looked delicious

[@geoffsbakingblog]

Hi Surfer Chick, thanks very much. This video is my most successful one, in terms of views. I wonder if anyone who watched it has actually tried the recipe.

[@surferchick5397]

Oh, I'm sure they have! Sadly I can't as on a very restricted diet due to a liver problem, and pastry is a big no no

[@geoffsbakingblog]

Hi Surfer Chick, that's a shame, but I understand. For the past4 months my diet has been very restricted too as I try to reduce my blood sugar level. So although I make these things I have to be very strict about only tasting and not eating as much of the bakes as I once did.

[@bella123439]

Hi Geoff Can i come to dinner it looks fantastic i can smell it through the pc great post ATB

[@geoffsbakingblog]

HI Steven, you would be welcome to come, but it's all gone. LOL

[@bella123439]

@@geoffsbakingblog i am going to follow your instructions and it will be our sunday dinner this weekend stay safe Geoff ATB

[@geoffsbakingblog]

@@bella123439 Let me know how if it is enjoyed by all.

[@andrewmcgibbon9785]

Washing mushrooms does not add more than a few grams of water at most. Mushrooms are already about 90% water. Mushrooms will give off almost all of that water to the pan all at once if you don't get the pan hot enough.

[@olgaraffa1]

I’m surprised after all all that you didn’t film it being dished up with some mash and peas! What is the world coming too?

[@geoffsbakingblog]

Hi Olga, I would have liked to have shown it being served. But it was made for my sister, and I wasn't there when it was served, so had to rely on a photo.

[@olgaraffa1]

Geoff Cooper Ah well that makes all the difference then, my world has been restored. I think you would have been well justified mentioning that however as I was even with you preparing most of the mushrooms!

[@harrybond007]

Some people flour the meat then brown it, Geoff browns the meat then flours it, does it make any difference?

[@geoffsbakingblog]

I am not an expert but for me the purpose of the flour is to help thicken the sauce. If the flour is added to the meat before browning I assume it would be cooked onto the meat and therefore unable to absorb the liquid to help the thickening. Having browned the meat, to seal in the flavour I added the flour to help the thickening.

[@harrybond007]

@@geoffsbakingblog Having done some more reading it seems that the general consensus is that if you flour the meat before browning it will help the meat brown better and it will still thicken the gravy, but there are other conflicting opinions!

[@trr4488]

Don't forget to put a hole or two into the top pastry so it dont blow out or create soggy pastry.

[@geoffsbakingblog]

HI Tom. I did make a hole in the centre, which can be seen as I am putting the pie in the oven, and in the photo at the start of the video.

[@gulistankilic8285]

çok güzzel olmus💯💯👍👍👍🙌

[@geoffsbakingblog]

çok teşekkürler.

[@Roxy-ch4gv]

I think the idea of the parchment is nice. Did it work as you planned? I know it been a few years, but are there any leftovers? Lol

[@geoffsbakingblog]

Hi Roxy777777, Yes the parchment paper worked well, I lifted the pie out and it stayed intact. I don't think there were any leftovers within ten minutes of cutting it open, LOL.

[@thomasgee1798]

Jeremy Corbyn's steak and mushroom pie, yummy.

[@geoffsbakingblog]

LOL, If I had a pound for every time I've heard that.

[@veronicaphilion9749]

hahaha ... you are so funny and so cute Geoff. Deadpan comic really. I love your videos... so informative and really just so honest. I appreciate that you don't pretend to be perfect by editing out some little boo boos and whatnot...and that you show plenty of extra steps along the way. There are a lot of rookies out here that need all they can get in the info department. the rest of us who cook and bake can go ahead a bit quicker if we know what you are talking about and stop at the steps we don't know. Thanks for another great recipe... and the replies too... I always laugh out loud at the idiots who don't even know when they've been put in their place.

[@geoffsbakingblog]

Hi Veronica, I do think cute is rather overstating it. LOL. But I am glad you enjoy the videos. By the way, Deadpan is my middle name, rather apt don't you think?

[@Christopher.E.Souter]

Geoff, in the recipe on your baking blog, (as linked in the description above), as an ingredient in the shortcrust pastry, you state: "1 large egg, with 2 tsp cold water whisked together," but in the video, when adding the egg, at 20:24 you referred to the egg as "egg yolk." Could you please clarify whether the egg is whole or is it the yolk only?

[@geoffsbakingblog]

HI Christopher, sorry for the confusion. I clearly mis-spoke in the video. The recipe, as shown on the blog with one large egg is correct.

[@Christopher.E.Souter]

@@geoffsbakingblog Hi Geoff, thanks for the clarification. I was a little confused, not only because of the present video, but also because your recipe for "Individual Minced Steak Pies" kzbin.info/www/bejne/h4qXaJtjqtaka8k also specifies egg yolks in the shortcrust pastry, (although, in that case, the written recipe on your blog also specifies "egg yolks"). Is that shortcrust pastry recipe meant to be the same as for this steak and Mushroom pie, or is there a particular reason for using egg yolks in one recipe, but whole egg in another? (I think you may gather from these questions that my level of knowledge about pastry making could be considered "dangerous").

[@paulkazjack]

George, does your wife like your cooking?

[@clairewyndham1971]

Which pie crust did you put on the bottom? The 1/3 or the 2/3? Great recipe though!

[@geoffsbakingblog]

Hi Claire. The bottom of the pie has 2/3 of the pastry. 1/3 forms the top.

[@clairewyndham1971]

Thank you!!🥰

[@christinenewell4587]

This was a v gd recipe and demo I thought, it's nice to make a gd hearty and tasty pie. I think there will always be dif schools of thought re mushroom washing...or not. Anyway, once they hit that hot pan any critters or 'OPBs (other people's bugs) that are hiding in and around the mushroom will be DEAD. It's important how u deal with the cooked pie filling, cooling and into fridge. Deaf goin to do this some night before my family come home, then the next day it'll be 'pie all round'. My grandchildren LOVE home made pie. I may also try it with sliced potatoes on top, yummy.

[@geoffsbakingblog]

Hih Christine, thanks for your comments. I hope the family enjoy your pie when you make it.

[@moigoi4957]

Thanks for the video, Mr. Cooper. You had some good info, and I can say that I learned more gravy-making. However, your video is quite long at 30+ minutes-- I skipped through it to save time since the video isn't a documentary about pies. Have you tried out any video editing software? Using one would definitely help you make more concise videos. You should play around with one!

[@geoffsbakingblog]

Hi, thanks for your comment. I do use video editing software, Sony Vegas Pro. I make my videos just long enough to ensure that every step is shown, but I edit out lots. So in this video, for instance I show the cooking process, but only a bit of it, editing out most of it. It is important to show every step, so that anyone wishing to try to make the pie can do so, by watching the video and reading the recipe on my blog.

[@RM-fs8ub]

Part of the fun is that all good things take time to make. I watched each bit. That advice about mushrooms was handy.