Name: Beef and Oyster pie
Yield: 6 servings
Cuisine: British
Ingredients: 900g Beef; 3 tbs Olive Oil; 3 Shallots; 2 cloves minced Garlic; 125g Bacon; 1 tbs chopped Thyme; 2 Bay Leaf; 330ml Stout; 400ml Beef Stock; 2 tbs Corn Flour; 8 Oysters; 400g Plain Flour; pinch Salt; 250g Butter; To Glaze Eggs

Beef

6 servings

1071 cal/serving

Instructions

Step 1

Season the beef cubes with salt and black pepper

BeefSalt

Step 2

Heat a tablespoon of olive oil in a frying pan and brown the beef over high heat in batches, transferring browned pieces to a flameproof casserole dish

Olive OilBeef

Step 3

Add more olive oil if needed, cook the shallots 4–5 minutes, add the minced garlic for 30 seconds, then add the bacon and fry until slightly browned; transfer the shallot and bacon mixture to the casserole and add thyme and bay leaves

Olive OilShallotsGarlicBaconThymeBay Leaf

Step 4

Preheat the oven to 350°F.

Step 5

Pour the stout into the frying pan, bring to the boil to deglaze, then pour it over the beef in the casserole and add the beef stock; cover and bake 1½–2 hours until beef is tender and sauce reduced

StoutBeef Stock

Step 6

Skim off surface fat, season with salt to taste, then stir in the cornflour paste and simmer the casserole on the hob 1–2 minutes until thickened; leave to cool

SaltCorn Flour

Step 7

Increase the oven to 400°F.

Step 8

Put the plain flour and salt in a large bowl, grate the butter and work it into the flour in batches, then gradually add cold water and knead lightly into a ball; reserve 250g of pastry for the pie lid

Plain FlourSaltButter

Step 9

Roll out the remaining pastry to fit the dish, line the dish with pastry, fill with the cooled filling and tuck in the oysters, then brush the pastry edge with beaten egg

OystersEggs

Step 10

Roll out the reserved pastry to cover the dish, place it over the filling and seal and trim the edges, brush the top with beaten egg and bake 25–30 minutes until golden and bubbling

Eggs