This tasted great and my parents raved about how good it was, but I found it bland compared to the pies I've had in the UK and the one I made from some British website. If you're making something as delicious and luxurious as a steak and ale pie, it's worth it to find a recipe that has mushrooms and uses a flour roux instead of cornstarch. (If you do follow this recipe, I couldn't get it to thicken until I put in several more cornstarch slurries. When it's had enough it'll start to thicken as soon as it boils.) I couldn't exactly taste the cornstarch but it left little angular globs on my plate that looked like they would be more at home on some General Tso's chicken. I didn't mind, but with a roux you'd sneak some delicious butter in there and get a chance to use the maillard reaction. However you make it, peas on the side are a must!
Was this review helpful?
[
YES
]
1 user found this review helpful
This tasted great and my parents raved about how good it was, but I found it bland compared to...