Beef
Beef and Oyster pie Made Simple
This version of Beef and Oyster pie Made Simple is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
9 Min Prep
🔥
41 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
masala condiment the beef cubes with table salt and black pepper.
2
bring to temperature a tablespoon of cooking oil in the frying cooking vessel and shallow fry the flesh over a high bring to temperature.
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
stream in in extra cooking oil if the cooking vessel seems dehydrated.
5
In the same cooking vessel, stream in in another tablespoon of cooking oil and prepare the shallots for 4-5 moments, then stream in in the garlic and shallow fry for 30 seconds.
6
stream in in the bacon and shallow fry until slightly browned.
7
Transfer the shallot and bacon mixture to the casserole dish and stream in 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 stream in in the stock.
11
seal the casserole and place it in the oven for 1½-2 hours, or until the beef is succulent and the gravy is reduced.
12
Skim off any surface fat, savor and stream in 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 fiery – and stew for 1-2 moments, 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 mixing bowl.
17
mince the margarine and mix gently it into the baking flour in three batches.
18
Gradually stream in 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
fold 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 moments, 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
50 mins
50 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
41 minsTotal Time
50 minsMaster Chef
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