Meat and Potato Pie | Hollands Meat Pie Review

Meat and Potato Pie | Hollands Meat Pie Review

Greetings Gastronauts, this is Keef Cooks, I’m Keef, and today I’m going to show you a northern English traditional dish – I’m going to show you how to make a meat and potato pie. [ MUSIC] So I’ve had a couple of requests to do this. One from kbush1149, and another one from Anne Cain. And I seem to remember, well maybe six months or a year ago there was a third one from somebody who wanted me to make a Holland’s meat and potato pie. Actually they call it Potato & Meat Pie. And I said no I don’t think I can ‘cos y’know, you need a factory and a source of really dodgy meat. [ LAUGHS ] And I’m sorry if that offends the entire county of Lancashire, y’know, because Holland’s pies are made there and they are a bit of a national, well they’re a bit of a county religion. But y’know, that’s the way it is. Anyway so I’ve got one – I’m going to do a very quick taste test, just to find out what it’s all about. It’s got a scary list of ingredients, and the meat turns out to be beef, 10%. So yeah, what you might expect. But I have this kind of thing about unnamed meat. As you may know, I’m big fan of Terry Pratchett’s Discworld books. And he has a lot of food-related stuff in his books – incidental but y’know, and… whenever he mentions a cafe menu it will have y’know, meat pie – unnamed meat, a penny, named meat, tuppence. So y’know, whenever I see unnamed meat, it kind of worries me. And speaking of Discworld cafes, I don’t know if you’re familiar with the Discworld but there are dwarfs and and trolls – and all kinds of things. And what the dwarves – the cuisine, predominantly, this is what they like. It’s rat. And so every Discworld chef needs a tea towel like this that gives you a butcherer’s guide to how to butcher a rat. Not that I’m ever likely to, but just in case I need to. There you go. Right, enough waffling, let’s try this pie. So yeah, I mean it’s not the most appetizing looking thing in the world… y’know, in the product photo and in the flesh. My goodness… [ SMALL DESPAIRING SIGH ] Well I don’t like to diss things – too much. So we’ll give this thing two and a half minutes in the microwave, and we’ll have a little taste. And here it is – well it might not look much, but it certainly smells nice. [ GROAN ] Oh come on guys – there’s nothing in it! There’s just this grey slurry – hot grey slurry… Oh dear… Sorry Lancashire, that’s just not the thing. I’m sure we can do better. OK, to make a pie you need pastry. So, well actually I’m going to do my hot water pastry recipe which is – it’s perfect for pies even though a lot of online recipes use suet pastry which is very nice but I’m not doing it. And Holland’s, on their pie marketing spiel say they use shortcrust, which is a bit odd, but anyway, this will work. This will be grand. So you want 250 grams of plain all-purpose flour, [ RATTLING PACKET ] 257 125 ml of warm water and 125 ml – 125 grams of lard – if you can’t get lard, you can use butter or shortening. They’ll work just as well. So you want to pop that on the stove and melt the lard on medium heat. You don’t want it to boil. And whack a teaspoon of salt in with the flour. The lard’s all melty melty, so we’ll just pour, well, half of that in with the flour to start with… and then the rest of it. Mixy mixy, stirry, stirry. There we go, hot water pastry. Another of the world’s easiest things. So I’m just going to wrap that in plastic film and stick it in the fridge to cool down for about a half an hour while we get on with the filling. A lot of people think just because it’s called hot water pastry you’ve got to use it while it’s hot I don’t think this is the case – it works fine when it’s cold and it’s easier to work with – doesn’t burn your fingers! OK, chill! Right, to start making the filling – I’m going to cook the meat first, because it needs the most time. So I’ve got a big chunk of beef, I’ve got a couple of medium onions and a litre of beef stock made up from a couple of cubes [ STIRRING ] Also need a good grind of pepper and a teaspoon of parsley. So, first thing to do – chop the onions – peel the onions and choppem. [ CHOP! ] With your lovely sharp knife. [ CHOP. CHOP. CHOP ] Now, I’m going to use my pressure cooker because y’know, I don’t want to wait around for a couple of hours. [ LAUGHS ] So this would actually take about, really, two and a half hours for the beef to get tender. In the pressure cooker it’ll take 20 minutes. So I’ll pop the onions in there… [ CLUNK ] [ CLUNK ] And the stock. [ SPLOOSH ] And I’ll just pop that on the stove to get it going. OK, the meat – I don’t think I mentioned this is 700 grams of brisket – you can use any cheap cut of meat y’know, chuck steak, whatever – it’s not worth paying a huge amount of money for. So we need to cut this into slightly smaller than bite-sized chunks – although if you go the Holland’s route you might cut them into 2 millimeter squares and then… throw them away. Strange. Probably about a half an inch – a centimeter, cubes. [ SLICING ] Kinda like that, because big lumps of meat in an individual pie – they they kind of stick through the lid. and y’know, they’re too big. This reminds me of when I used to make pies in Madrid where y’know, quite often I’d have like five kilos of beef to chop up, and it takes hours and hours. Anyway, there we have it. So pop it in with the onions and the stock. Some pepper and a teaspoon of parsley. Some people would say I should have coated the beef in seasoned flour and then fried it off and browned it. I say ‘meh’ – for this kind of pie it’s not right. [ PRESSURE COOKER HISSING ] So when the pan comes up to pressure, turn down the heat a bit and let that cook for 20 minutes. If you’re not using a pressure cooker in a normal pan you would just simmer with a lid on for two and a half hours. But keep stirring it and checking it and topping up the water if it’s looking like you’re losing it. Now, you want the same weight of potatoes as you had of beef – and you just want to peel them and chop them into cubes. maybe a bit larger than the beef cubes. OK, so here’s me spuds. I’ve got a pan of hot water coming to the boil, so I’m just going to throw the spuds in. And they should cook in about ten minutes because they’re cut into small chunks. [ BUBBLING ] OK, so I think the spuds are done – yep, they’re done, and that actually took 15 minutes, not the 10 minutes that I promised. Sorry! So I’m going to drain those off and pop them in with the meat and the gravy. Oh yeah! Looking good! [ RATTLE YER DRAWERS! ] I’m just going to taste that for seasoning Yep, that’s nice but gravy’s runny and it needs to be a bit thicker – I’ll just sift in some flour and let that cook for a few minutes and that will thicken it. OK, that looks pretty good, so we’ll turn that off and let it cool down completely before we stick it in the pie. Right, pastry is ready, the filling’s ready, so you want to get the oven preheating to 200 degrees Celsius if it’s a fan oven or 220 if it isn’t. And gas mark… I’ll have to look it up – probably seven or eight. It’s hot! So you want a rolling pin, you want a knife, you want a bowl, you want some pie dishes. And you want some flour. So these pie dishes – I’ll put a link, because people are always asking me where I got these from – it’s a company called MasterClass and they did come originally, like y’know, over five years ago, they had a very tough non-stick coating, but I’ve kind of used them on an almost industrial scale, so that’s gone. But yeah, they’re perfect for individual pies. And I’ve just lightly oiled inside each one. And this bowl is for cutting the tops, and it’s just the right size for those tins. So you want a load of worktop on your flour – you want a load of flour on your worktop. And on your rolling pin as well. I’m hoping I’ll be able to get four pies out of this amount of pastry. So I’ll just cut about a third of that off. For our lids- put that to one side and roll it [ ROLLING ROLLING rolling ] So it wants to be like three or four millimetres thick, just under quarter of an inch. And just stamp out your lids. Now get the rest of your pastry, and the offcuts from the lids. Squish that together and roll that flat as well. There we go – nice thin sheet of pastry Now I’m just going to pop some flour in the pie tins because I know I’ve oiled them, but I find that flour gives a good release. Right so just cut your pastry into quarters. take a pie dish and whack it in. Take another dish and press it down. I used to do this – I would have a stack of pies about ten or twelve high [ CHUCKLES ] in the olden days. There ya go. All right, and then just trim off the edges. [ TRIM TRIM TRIM, TRIM TRIM TRIM ] And, a bit of spare pastry to do with what you will. What I normally do is keep it in the fridge and then throw it away after a week or two having not used it. Now you want a bowl of cold water to use as glue to stick the top on, and a little bit of milk to use as a glaze. Now normally I’d use egg wash, but I think every meat and potato pie I’ve ever seen hasn’t had a shiny golden top, it’s had a dull brown top so I think that’s more more authentic. And you need your filling. And all you do is just put a good dollop of that into each one – not too much because the pie will boil over – overboil? There is a technical word in pie-making for what happens when your filling leaks out. [ LAUGHS ] And you’ll notice that the filling is – it’s quite sticky there’s not a lot of actual sauce going on in there and that’s perfectly right. And then just moisten the rim of each pie with water. And, bung a lid on and press it down all round with your thumbs. And then I just kind of lift it up a little bit because y’know, it will tend to stick on that rim if you don’t do this. This just makes it easier to get them out. And then to finish them off, you just glaze them, paint them with the milk. Right, now that goes in the oven for 25 minutes. [ OVEN ROAR ] And one thing I forgot to mention. The filling – I actually made twice as much as I needed for those four pies, so maybe I’ll do another four or maybe I’ll just have it as some kind of stew – I don’t know yet. OK, timer’s just gone off, so I’ll get the pies out of the oven. Oh yeah! So we need to leave those to cool down for about 10 minutes or so, until they’re cool enough to handle. And I can get them out of the tins. And I did actually turn them round halfway
through because they weren’t browning evenly. Right I think that’s yeah cool enough to handle without injuring myself so I’ll just well it’s it’s quite hot. And just pop them out. So leave them on a wire rack to cool down – it’ll stop your bottoms going soggy. Let’s get this on a plate and do the stuff. Well I don’t know about you, but I think that’s one good-looking pie. So let’s open him up. Ooh yeah! Mmm-hmm And you serve that with peas. So these are marrowfat peas out of a can. You can also use processed peas or mushy peas, but really not poncey quick-frozen garden peas because they’re just wrong for this. And another thing that’s right for this – Bisto gravy. “Woo!” “Right, taste test time, with…” “What’s your name again?” “Mrs. Keef Cooks” [ CHEERING ] [ LAUGHS ] “OK, so many cameras, I don’t know” “Oh that one’s looking at the food” “Yeah, that one’s looking at us” “Hello people!” “And the fluffy thing up there is picking up the sound” “So what have we got? Is that marrowfat peas?” “Yeah babe – we don’t mess about” “We know our traditions” “Now the question is, will it be as good,” “or better than, the Holland’s pie?” “I’m not in a position to judge ‘cos I” “didn’t do that taste test” “Lucky you” “Hmm-hmm” “I haven’t got to the pastry yet” “You know I LOVE pastry” ” I enjoy the fancy stuff, but the comfort food…” “Really” “Ooh this is lovely” “Aww” “It really is” “Aww” “We don’t entirely agree on pastry” “Don’t we?” “Nah, not always. But I like this. Do you like this?” “Yeah!” “Good” “MMm” “It’s kind of crispy here” ” And all squidgy at the bottom. I might even leave you some” “It’s all right, I’ve got another 3” “Oh no” “You mucky pup” [ LAUGHS ] “I think we’ll stop now” “You’re supposed to get it down your pinny, not your shirt!” “That’s what a pinny’s for. Aha, a pinafore!” “Umm, sorry” “Bye!” “Done?” “OK” “OK, well I’ve said goodbye, I’m just going to” “carry on eating, ‘cos I haven’t had my lunch yet” “OK, what it’s called? Meat and potato pie [ LAUGHS ] “Yeah, not potato and meat pie” “And if you enjoyed it give it a like, share, subscribe,” “become a patron, make a donation, all that” “grand stuff” “And they don’t have to be” “individual pies either do they? You can” “make a big one, in a rectangular dish” “Yep” “And that’s really nice when it’s” “everyone sitting around the table” “waiting for their bit” “So thanks for watching” “and see you next time!” [ MUSIC ]

100 thoughts on “Meat and Potato Pie | Hollands Meat Pie Review”

  1. they are a lot different now days Keef mate . Coopers English bitter kit or their IPA will make a very good pint, crystal clear, white frothy head around 4 1/2 abv. Wilcos do a very good line in beer kits also , their own brand is good too , the secret to it all is everything sparking clean and sterilised and giving it time to mature (about six weeks after its bottled). Thanks Ivan

  2. I am absolutely going to give this a go soon. Gotta upgrade my oven first though. Haha~

    My current one isn't so nice, and doesn't bake reliably over 200C

  3. that texture of that thing was nasty looking; as if it had been regurgitated by a penguin or some bird of some kind feeding its young in tge nest

  4. i just realised keef, i got married 40 years ago next june, our reception was meat n potato pie peas and gravy with onions at the local pub, wife has never forgot it, cant think why except she mustve enjoyed it.

  5. Keef, I have a challenge for you! can you make a Traditional Scottish black bun, the last one I had was about 60 years ago when I left home (I'm a Scot. lol)  Its shaped much like a gala pie, pastry all around and filled with dried fruits and spices. here's hoping.

  6. Those pies look perfect!

    Hollands pies are terrible, scrag end of dog seems to be the meat they use. Does anyone remember Tindale and Stanton pies from the Tyneside area? They used to get slagged off too, but when we were younger they were the bees knees! Ginsters are also another pie manufacturer to be avoided unless you yearn for gristle and sinew in your pasties.
    Keef, you use the hot water pastry after cooling in the fridge, most of the recipes online say you need to use it hot, why is this? Confusing! I am going to try your hot crust pastry but before I give it a go, is it similar to the sort of pastry that is used on British Pork pies or is it softer? Cheers!

  7. Another great video. I would like a disc world rat tea towel to take with me to Vietnam where you can get fresh field rat to eat😀

  8. Hi Keef! Thank you very much for the effort. What a wonderful video. Excellent quality! Both the pies and the show.

  9. When I was young my neighbour worked at said pie factory and the meat for those pies was Scottish beef steak. The potatoes were mostly locally grown. The pies were incredibly good back then. No wonder I’m now a vegan looking at those slop filled pastry things.

  10. Sweet gentle Jesus in the garden…….the sound that crust made when ya cut it. Made my mouth water like crazy.

  11. They used to be good piece we got them out fish shop with chips and full of meat i'm 69 now and I can still make it the older way he not so good as you think

  12. As a Lancashire lad (living in NZ for past 45 years) Hollands pies are still in my memory.I think they included onions which were always a bit undercooked and bitter. However, NZ mass produced pies are totally crap. Best option here is a bakery shop (usually owned by Cambodians) . They do what is called Potato Top, which is really cottage pie.

  13. Thanks for sharing your video Keef! I live in Canada🇨🇦 and we don't get the real comfort food that you guy's have over in Blighty! Going to try this tomorrow for dinner! I remember having a Hollands pie when we on vacation a couple of years ago! It didn't look anything like your recipe!

  14. Thank you Keef. You answered my question about shortening I left on another recipe of yours. I enjoy your videos and hope to be baking my own meat and potato pies

  15. I used to work at Hollands and there are only decent ingredients that go in their pastry products. You Never microwave any pies

  16. Having been living in the US for 8 years, I've been yearning for a hollands pie (I'm from Manchester) came across this video and I'm gonna make this soon. Looks delish! Keep up the good work!

  17. It is interesting that I would sometimes have a Pie and Chips from the local Chip Shop (instead of Fish) and would not share the meat in the Pie with my Cat because it was not good enough for her.

  18. Well Keith I know Hollands pies aren't the best, but would you bake one of your pies in the microwave. Of course not. I don't know why Hollands ever suggested this.

  19. love your videos Keef. Reminds me of Mum's cooking. Can I ask as a Terry Prachett fan, where did you get the 'Rat Joints' tea towel??? hilarious!!!!

  20. Can you do a Frey Bentos Steak & Kidney pie Keith I've no idea how they make them for 1 pound each! we almost live on them here in the Philippines (we ship over when home) have a good day

  21. Eating a Holland's meat and potato called a potato and meat pie, it takes me back 33 years ago when I lived "up north". Nothing beats it then, and now. Drowned in Lea and Perrin's sauce, it's my ultimate comfort blanket 👍👍😃

  22. …you can be sarcy about Holland's pies, but for those of us who just work out balls off, it does the job, and is proper tasty.

  23. Love your style Keef, knowledgable but entertaining, shades of Floyd methinks. Btw where did you buy your pie dishes?

  24. Hi Keef :)Please don't apologise for your opinion about Hollands pies… tinned cat food wrapped in old newspaper would be an improvement… and that's from a Yorkshire lady who's lived in Lancashire for nearly 40 years! If you think the M&P is are vile you should see how they manage to massacre their cheese and onion pie!!! TFS 🙂

  25. i shouldn't worry about the healthy eating brigade..that pie looks gonna make one.anyway homemade is healthy cos WE know whats in it,no preservatives etc…well done made me hungry

  26. your pie looks fantastic and i'm going to try it- i've been using your pork pie recipe for a few years now and love it, and of course your hot water pastry. I live now in vietnam and cannot buy pies, i can't even get lard so i have to buy my own leaf suet and render it down.

    but i am from oldham, lancashire, and i think you didn't get the best of hollands. They are well nice. the meat and potato is good, but the meat pie, the steak pie, and the puddings are all much better. they taste great, the pastry is great, they are the taste of my childhood

  27. Spot on that is Keef ,Your correct about the Hollands pie ,They are rubbish these days ,Not like they were when i was a kid as i am the same age as yourself,Now i have a request for you could you do a video of a Lancashire Hot Pot , Just like Betty used to make in soap opera Coronation Street in the Rovers Return please.

  28. You made that pie look so delicious. I clicked like and have subscribed. Thank you! Now I have to go back and write down the ingredients for the crust.

  29. Once great pie's but now just mass produced crap.I use to love them in the old days they had meat and potato in them not the crap they have now .

  30. 1. The Hollands Pies of my youth were NOTHING like that one. I recall real cubes of potato and real chunks of soft juicy meat. Plus stringy onions….
    2. It is quite normal for people who live in the country in Thailand to eat rats, caught in the fields.(plus snake and frogs). Not City rats though.

  31. When I were a lad in the 60's I did my time as a Butcher and we made 'Hand Raised' Pork Pie's. The hot water pastry
    was weighed out but always left overnight and moulded nicely around the 'Doofa' (If there is a proper name for the
    wooden former we used I never knew; it nor did my Boss who had used one all his life!) Needless to say the pies were
    delicious. Now; after many years, I am inspired to put on my 'pie head' and have a bash at baking again. Thanks Matey.

  32. I like TP's opening paragraph when Ford Prefect who is marooned in some cave on some planet somewhere in the universe at the beginning of some Chapter of some book which goes. "Several hundred million billion tons of exploding hydrogen nuclei popped above the horizon and managed to look cold wet and misserable". Wonderfully accurate statement of life second only to your own.

  33. Keef, please, where did you ever find actual beef in Spain?

    I've been searching for 40 years and it's all bleedin' "ternera".

    Serious question – where? Or even anything remotely similar.

    Signed: Desperate Beef-lover from BCN.

  34. Hi Keef,can you say what thickness you rolled the pastry too? was the bottom pastry thinner than the top? and what size are your pie tins. sorry for all the questions but I do want to make these lovely pies so much. Thanking you

  35. I'm from a family three generations in Lancashire and Hollands pies are vile. I'm pretty sure the "meat" in them is roadkill. Normally I'd object to you having microwaved a pastry to taste test it. Citing the skewed data on the texture and taste of it after being irradiated but tbh with you, it wouldn't have made any difference with a Hollands pie. You could have had Hester Blumenthal warm it on Gordon Ramsay's baking sheet in Mary Berry's Aga, it still would have tasted like shite.

  36. Hollands pies were the best but they were taken over by an Indian or Pakistani concern. Downhill from then.

  37. Hollands meat & potato pies have L-cysteine hydrochloride in them best look that up 😯

  38. I loved the comment on the left over pastry, of put it in the refrigerator for a week or two before you throw it away. That is exactly what I do! 🙂 I'm not a traditionalist, so I'll stuff some cheese in them as well.

  39. As, I think, others have said the Holland’s pie nowadays is not a patch on those of 30 or 40 years ago. Even then they were the ‘standard’ mass produced pie you would get at the chippie if you wanted something other than fish and chips. Many bakers in Lancashire tended to do their own meat and tatie pies, which while variable were often very tasty. On the subject of fish and chip shops the Holland’s steak and kidney pudding was something of a staple in Lancastrian chip shops, something that I haven’t seen elsewhere and a great favourite of mine. Sadly like the meat and potato pies the Holland’s version has declined significantly in both amount and flavour of filling.

  40. ‘Poncey garden peas’ settle down keef your getting a bit gangster 😂 great stuff mate I’ve enjoyed watching your channel grow!

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