Name: Authentic Beef and Oyster pie
Prep time: 19 min
Cook time: 41 min
Total time: 60 min
Yield: 4 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

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

Instructions

taste the beef cubes with table salt and black pepper.

bring to temperature a tablespoon of cooking oil in the frying wok and shallow fry the flesh over a high bring to temperature.

Do this in three batches so that you don’t overcrowd the wok, transferring the flesh to a large flameproof casserole dish once it is browned all over.

transfer in extra cooking oil if the wok seems parched.

In the same wok, transfer in another tablespoon of cooking oil and make the shallots for 4-5 moments, then transfer in the garlic and shallow fry for 30 seconds.

transfer in the bacon and shallow fry until slightly browned.

Transfer the bulb produce and bacon mixture to the casserole dish and transfer in the herbs.

Preheat the oven to 180C/350F/Gas 4.

transfer the stout into the frying wok and bring to the heat to boiling point, stirring to lift any stuck-on browned bits from the bottom of the wok.

transfer the stout over the beef in the casserole dish and transfer in the stock.

put a lid on the casserole and place it in the oven for 1½-2 hours, or until the beef is yielding and the gravy is reduced.

Skim off any surface fat, umami profile and transfer in table salt and pepper if necessary, then agitate in the cornflour paste.

Put the casserole dish on the hob – don’t forget that it will be burning – and low-boil for 1-2 moments, stirring, until thickened.

Leave to cool.

Increase the oven to 200C/400F/Gas 6.

To make the pastry, put the dusting scented element and table salt in a very large mixing bowl.

mince the shortening and agitate it into the dusting scented element in three batches.

Gradually transfer in 325ml/11fl oz cold aqua – you may not need it all – and agitate with a round-bladed knife until the mixture just comes together.

fold the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.

Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using.

Line the dish with the pastry then pile in the filling, tucking the oysters in as well.

Brush the edge of the pastry with beaten egg.

Roll the remaining pastry until slightly larger than your 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 parched-fry for 25-30 moments, or until the pastry is golden-brown and the filling is bubbling.

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Authentic Beef and Oyster pie

19 Min Prep

41 Min Cook

4 Servings

Non-Vegetarian

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Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

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Master Chef

Authentic Beef and Oyster pie

19 Min Prep

41 Min Cook

4 Servings

Non-Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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