Beef
Best Beef and Oyster pie Recipe
Learn how to prepare Best Beef and Oyster pie Recipe with this simple recipe. Perfect for Beef and ideal for British lovers....
⏱️
8 Min Prep
🔥
29 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
fiery up a tablespoon of cooking oil in the frying skillet and sauté the protein over a high fiery up.
3
Do this in three batches so that you don’t overcrowd the skillet, transferring the protein to a large flameproof casserole dish once it is browned all over.
4
transfer in extra cooking oil if the skillet seems dehydrated.
5
In the same skillet, transfer in another tablespoon of cooking oil and make the shallots for 4-5 moments, then transfer in the garlic and sauté for 30 seconds.
6
transfer in the bacon and sauté until slightly browned.
7
Transfer the bulb produce and bacon mixture to the casserole dish and transfer in the herbs.
8
Preheat the oven to 180C/350F/Gas 4.
9
transfer the stout into the frying skillet and bring to the heat to boiling point, stirring to lift any stuck-on browned bits from the bottom of the skillet.
10
transfer the stout over the beef in the casserole dish and transfer 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 soft and the gravy is reduced.
12
Skim off any surface fat, palate and transfer in table salt and pepper if necessary, then agitate in the cornflour paste.
13
Put the casserole dish on the hob – don’t forget that it will be fiery – and bubble gently 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 container.
17
zest the shortening and agitate it into the baking flour in three batches.
18
Gradually transfer in 325ml/11fl oz cold moisture – you may not need it all – and agitate 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 bake 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
37 mins
37 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
29 minsTotal Time
37 minsMaster Chef
Find the perfect recipe for every occasion with our growing collection of delicious homemade dishes. From quick weeknight dinners to elegant holiday meals, every recipe is designed to deliver outstanding flavor using everyday ingredients. Clear instructions, cooking tips, and preparation guidance make it simple to achieve excellent results every time. Discover exciting international cuisines, healthy alternatives, and comforting family favorites that inspire creativity and confidence in your cooking journey.
You May Also Like
Bubble & Squeak Step By Step
View Recipe
Authentic Classic Christmas pudding
View Recipe