Dinner

Beef and Oyster Pie

Name: Beef and Oyster Pie
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Cuisine: British
Ingredients: 900g beef, cut into cubes; 3 tbs olive oil; 3 shallots; 2 cloves minced garlic, minced; 125g bacon; 1 tbs chopped thyme, chopped; 2 bay leaves; 330ml stout; 400ml beef stock; 2 tbs corn flour; 8 oysters; 400g plain flour; salt, pinch; 250g butter, grated; eggs, beaten, To Glaze; black pepper, as needed; 325ml/11fl oz cold water, cold

A hearty British beef and oyster pie with stout gravy, bacon, herbs, and a buttery homemade pastry crust.

3 hr 15 min
950 kcal
British

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Season the beef cubes with salt and black pepper.
Step 2:
Heat 1 tablespoon of oil in a frying pan over high heat.
Step 3:
Fry the beef in three batches so the pan is not overcrowded, transferring each browned batch to a large flameproof casserole dish. Add extra oil if the pan seems dry.
Step 4:
Add another tablespoon of oil to the same pan and cook the shallots for 4–5 minutes.
4–5 min
Step 5:
Add the garlic and fry for 30 seconds.
Step 6:
Add the bacon and fry until slightly browned.
Step 7:
Transfer the shallot and bacon mixture to the casserole dish and add the thyme and bay leaves.
Step 8:
Preheat the oven to 180C/350F/Gas 4.
Step 9:
Pour the stout into the frying pan and bring it to the boil, stirring to lift the browned bits from the bottom of the pan.
Step 10:
Pour the stout over the beef in the casserole dish and add the beef stock.
Step 11:
Cover the casserole and bake for 1½–2 hours, until the beef is tender and the sauce has reduced.
2 h
Step 12:
Skim off any surface fat, taste, and add salt and pepper if necessary.
Step 13:
Stir in the cornflour paste.
Step 14:
Put the casserole dish on the hob and simmer for 1–2 minutes, stirring, until thickened.
1–2 min
Step 15:
Leave the filling to cool.
Step 16:
Increase the oven temperature to 200C/400F/Gas 6.
Step 17:
Put the plain flour and salt in a very large bowl.
Step 18:
Grate the butter and stir it into the flour in three batches.
Step 19:
Gradually add the cold water, using only as much as needed, and stir with a round-bladed knife until the mixture just comes together.
Step 20:
Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.
Step 21:
Roll out the remaining pastry until it is about 2cm/¾in larger than the dish.
Step 22:
Line the dish with the pastry, then pile in the filling and tuck in the oysters.
Step 23:
Brush the edge of the pastry with beaten egg.
Step 24:
Roll the remaining pastry until slightly larger than the dish and gently lift it over the filling.
Step 25:
Press the edges firmly to seal, then trim with a sharp knife.
Step 26:
Brush the pie with beaten egg to glaze.
Step 27:
Put the dish on a baking tray and bake for 25–30 minutes, until the pastry is golden brown and the filling is bubbling.
25–30 min