Beef and Oyster pie
Hearty British beef and oyster pie with a rich stout-infused gravy and buttery pastry lid — comforting, savory and perfect for sharing.
Servings
4
Difficulty
Easy
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Ingredients
main
- 900 g beef
- 3 tbsp olive oil
- 3 pcs shallots
- 2 pcs garlic cloves minced
- 125 g bacon
- 1 tbsp thyme chopped
- 2 pcs bay leaf
- 330 ml stout
- 400 ml beef stock
- 2 tbsp cornflour
- 8 pcs oysters
- 400 g plain flour
- 0.01 tsp salt
- 250 g butter
- 2 pcs eggs (for glaze)
Directions
- Season beef with salt and pepper.
- Heat 1 tbsp oil and brown beef in batches, transferring browned beef to a large flameproof casserole.
- Add another tbsp oil to the pan and cook shallots 4–5 minutes, add garlic 30 seconds, then add bacon and cook until lightly browned; transfer to casserole and add thyme and bay leaves.
- Preheat oven to 180C.
- Pour stout into the frying pan, bring to the boil scraping up browned bits, then pour over beef and add beef stock; cover and bake 1.5–2 hours until beef is tender and sauce reduced.
- Skim fat, season to taste, stir in cornflour paste and simmer on hob 1–2 minutes until thickened; leave to cool.
- Increase oven to 200C.
- For pastry: mix flour and salt, grate butter into flour in batches, gradually add about 325 ml cold water and mix until just comes together; knead lightly and set aside 250 g for the lid.
- Roll out remaining pastry to line the dish, fill with beef mixture and tuck in oysters, brush rim with beaten egg.
- Roll remaining pastry for lid, place over filling and seal edges, trim and glaze with beaten egg.
- Place pie on a baking tray and bake 25–30 minutes until pastry golden and filling bubbling.