Beef and Oyster Pie
A hearty British beef and oyster pie with stout gravy, encased in buttery pastry.
Steps
- 1
Season the beef cubes with salt and pepper. Heat a tablespoon of oil in the frying pan and fry the meat over high heat in three batches, transferring to a large flameproof casserole dish as it browns. Add extra oil if the pan seems dry.
- 2
In the same pan, add another tablespoon of oil and cook the shallots for 4–5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the thyme and bay leaf.
- 3
Preheat the oven to 180C/350F/Gas 4.
- 4
Pour the stout into the frying pan and bring to the boil, scraping up any browned bits from the bottom. Pour the stout over the beef in the casserole and add the stock. Cover and bake for 1½–2 hours, or until the beef is tender and the sauce is reduced.
- 5
Skim off any surface fat, taste and adjust seasoning if necessary, then stir in the cornflour paste. Put the casserole on the hob and simmer for 1–2 minutes, stirring, until thickened. Leave to cool.
- 6
Increase the oven to 200C/400F/Gas 6. To make the pastry, mix the flour and salt in a very large bowl. Grate the butter and rub it into the flour in three batches. Gradually add up to 325ml cold water and mix until the mixture comes together. Knead lightly into a ball on a lightly floured surface and set aside 250g for the pie lid.
- 7
Roll the remaining pastry out until about 2cm larger than the dish. Line the dish with pastry, pile in the filling and tuck the oysters in as well. Brush the edge of the pastry with beaten egg.
- 8
Roll the remaining pastry until slightly larger than the dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Put the dish on a baking tray and bake for 25–30 minutes, or until the pastry is golden-brown and the filling is bubbling.
