Beef
Beef and Oyster pie Made Easy
If you enjoy authentic Beef and Oyster pie Made Easy cuisine, this homemade Beef recipe is worth trying at home....
⏱️
19 Min Prep
🔥
44 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
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
1
augment the taste the beef cubes with table salt and black pepper.
2
mildly hot a tablespoon of cooking oil in the frying cooking vessel and shallow fry the flesh over a high mildly hot.
3
Do this in three batches so that you don’t overcrowd the cooking vessel, transferring the flesh to a large flameproof casserole dish once it is browned all over.
4
mix in extra cooking oil if the cooking vessel seems arid.
5
In the same cooking vessel, mix in another tablespoon of cooking oil and prepare the shallots for 4-5 mins, then mix in the garlic and shallow fry for 30 seconds.
6
mix in the bacon and shallow fry until slightly browned.
7
Transfer the bulb produce and bacon mixture to the casserole dish and mix in the herbs.
8
Preheat the oven to 180C/350F/Gas 4.
9
stream in the stout into the frying cooking vessel and bring to the bubble, stirring to lift any stuck-on browned bits from the bottom of the cooking vessel.
10
stream in the stout over the beef in the casserole dish and mix in the stock.
11
put a lid on the casserole and place it in the oven for 1½-2 hours, or until the beef is yielding and the condiment dip is reduced.
12
Skim off any surface fat, acidic profile and mix in table salt and pepper if necessary, then mix gently in the cornflour paste.
13
Put the casserole dish on the hob – don’t forget that it will be scalding – and bubble gently for 1-2 mins, stirring, until thickened.
14
Leave to cool.
15
Increase the oven to 200C/400F/Gas 6.
16
To make the pastry, put the baking flour and table salt in a very large container.
17
zest the dairy spread and mix gently it into the baking flour in three batches.
18
Gradually mix in 325ml/11fl oz cold liquid – you may not need it all – and mix gently with a round-bladed knife until the mixture just comes together.
19
work the flour base the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.
20
Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using.
21
Line the dish with the pastry then pile in the filling, tucking the oysters in as well.
22
Brush the edge of the pastry with beaten egg.
23
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.
24
Brush with beaten egg to glaze.
25
Put the dish on a baking tray and cook thoroughly for 25-30 mins, or until the pastry is golden-brown and the filling is bubbling.
Recipe Information
Cuisine
British
British
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
63 mins
63 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
44 minsTotal Time
63 minsMaster Chef
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