Beef
Beef and Oyster pie Step By Step
If you enjoy authentic Beef and Oyster pie Step By Step cuisine, this homemade Beef recipe is worth trying at home....
⏱️
10 Min Prep
🔥
34 Min Cook
🍽️
2 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
taste the beef cubes with table salt and black pepper.
2
fiery up a tablespoon of fat in the frying pot and pot-fry the protein over a high fiery up.
3
Do this in three batches so that you don’t overcrowd the pot, transferring the protein to a large flameproof casserole dish once it is browned all over.
4
introduce extra fat if the pot seems parched.
5
In the same pot, introduce another tablespoon of fat and make the shallots for 4-5 mins, then introduce the garlic and pot-fry for 30 seconds.
6
introduce the bacon and pot-fry until slightly browned.
7
Transfer the shallot and bacon mixture to the casserole dish and introduce the herbs.
8
Preheat the oven to 180C/350F/Gas 4.
9
stream in the stout into the frying pot and bring to the bring to a stew, stirring to lift any stuck-on browned bits from the bottom of the pot.
10
stream in the stout over the beef in the casserole dish and introduce the stock.
11
seal 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, palate and introduce 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 mins, stirring, until thickened.
14
Leave to cool.
15
Increase the oven to 200C/400F/Gas 6.
16
To make the pastry, put the ground mix and table salt in a very large container.
17
zest the shortening and mix gently it into the ground mix in three batches.
18
Gradually introduce 325ml/11fl oz cold moisture – you may not need it all – and mix gently with a round-bladed knife until the mixture just comes together.
19
shape 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 char 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
44 mins
44 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
34 minsTotal Time
44 minsMaster Chef
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