Beef
Homemade Beef and Oyster pie
This version of Homemade Beef and Oyster pie is flavorful, easy to prepare and suitable for traditional Beef configurations....
⏱️
17 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
augment the taste the beef cubes with table salt and black pepper.
2
bring to temperature a tablespoon of fat in the frying skillet and skillet-fry the protein over a high bring to temperature.
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
toss in extra fat if the skillet seems arid.
5
In the same skillet, toss in another tablespoon of fat and make the shallots for 4-5 mins, then toss in the garlic and skillet-fry for 30 seconds.
6
toss in the bacon and skillet-fry until slightly browned.
7
Transfer the bulb produce and bacon mixture to the casserole dish and toss in the herbs.
8
Preheat the oven to 180C/350F/Gas 4.
9
stream in the stout into the frying skillet and bring to the bubble, stirring to lift any stuck-on browned bits from the bottom of the skillet.
10
stream in the stout over the beef in the casserole dish and toss 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 coulis is reduced.
12
Skim off any surface fat, palate and toss 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 burning – 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 ground mix and table salt in a very large dish.
17
zest the shortening and mix gently it into the ground mix in three batches.
18
Gradually toss in 325ml/11fl oz cold aqua – you may not need it all – and mix gently with a round-bladed knife until the mixture just comes together.
19
work the pastry mix 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 oven-cook 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
51 mins
51 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
34 minsTotal Time
51 minsMaster Chef
Turn everyday ingredients into extraordinary meals with our carefully selected collection of recipes for every occasion. From nutritious breakfasts and satisfying dinners to indulgent desserts and festive celebrations, every recipe is created to inspire creativity in the kitchen. Easy instructions, practical cooking tips, and flavorful combinations help you prepare restaurant-quality dishes at home. Discover new favorites, improve your cooking skills, and enjoy sharing delicious homemade food with those you love.
You May Also Like
Traditional Bean & Sausage Hotpot Recipe
View Recipe
Kedgeree Made Simple
View Recipe