Beef and Oyster Pie
A hearty, old-fashioned British pie filled with tender braised beef, smoky bacon, and briny oysters in a rich stout gravy, all encased in a golden, buttery shortcrust pastry.
Ingredients
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Beefβ 900 g π₯© 3β pcs
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Butterβ 250 g 17.9 pcs
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Plain Flourβ 400 g π§ 666.7 ml π₯ 2ΒΎ cup
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Baconβ 125 g π₯ 8β pcs
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Olive Oilβ 40.8 g π§ 44.4 ml π₯ 3 tbsp
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Eggsβ 50 g π₯ 1 pcs
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Corn Flourβ 17.2 g π§ 29.6 ml π₯ 2 tbsp
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Beef Stockβ 400 g π§ 400 ml π₯ 1β cup
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Shallotsβ 60 g 3 pcs
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Garlicβ 10 g π§ 2 pcs
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Thymeβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Bay Leafβ 0.6 g π§ 1.2 ml π₯ ΒΌ tsp
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Also in this recipe
- Stout 330 ml
- Oysters 8
Total nutrition
6209 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Season the beef cubes generously with salt and black pepper. Heat 15ml of olive oil in a frying pan over a high heat and brown the meat in three batches to avoid overcrowding, adding extra oil as needed. Transfer each browned batch to a large flameproof casserole dish.
- In the same pan, heat another 15ml of oil and cook the shallots for 4β5 minutes until softened. Add the minced garlic and fry for 30 seconds, then add the 125g of bacon and cook until lightly browned. Transfer the mixture to the casserole dish and add the thyme and bay leaves.
- Preheat the oven to 180Β°C / 350Β°F / Gas 4. Pour the 330ml of stout into the frying pan and bring to the boil, scraping up any browned bits from the bottom. Pour the stout over the beef, then add the 400ml of beef stock. Cover the casserole and place it in the oven for 1Β½β2 hours, or until the beef is tender and the sauce has reduced.
- Remove the casserole from the oven and skim off any surface fat. Season to taste with salt and pepper, then stir in the cornflour mixed with a little cold water to form a paste. Place the casserole dish on the hob and simmer for 1β2 minutes, stirring, until the sauce has thickened. Leave to cool completely.
- Increase the oven to 200Β°C / 400Β°F / Gas 6. To make the pastry, combine the 400g of plain flour and a pinch of salt in a large bowl. Grate the 250g of cold butter and stir it into the flour in three batches. Gradually add up to 325ml of cold water, stirring with a round-bladed knife until the dough just comes together. Knead lightly on a floured surface, then set aside 250g of the pastry for the lid.
- Roll out the remaining pastry until it is about 2cm larger than your pie dish. Line the dish with the pastry, then pile in the cooled filling, tucking the 8 oysters in among the beef. Brush the pastry edges with beaten egg. Roll out the reserved 250g of pastry slightly larger than the dish, lay it over the filling, and press the edges firmly to seal. Trim neatly with a sharp knife and brush the top with beaten egg to glaze.
- Place the pie dish on a baking tray and bake for 25β30 minutes, or until the pastry is golden brown and the filling is bubbling. Rest for a few minutes before serving.
Source:
TheMealDB
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