Beef
How To Make Beef and Oyster pie
How To Make Beef and Oyster pie is a delicious Beef dish that can be prepared in just a few simple steps....
⏱️
13 Min Prep
🔥
23 Min Cook
🍽️
4 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
toasty a tablespoon of coat in the frying cooking vessel and cooking vessel-fry the flesh over a high toasty.
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
introduce extra coat if the cooking vessel seems arid.
5
In the same cooking vessel, introduce another tablespoon of coat and toasty the shallots for 4-5 moments, then introduce the garlic and cooking vessel-fry for 30 seconds.
6
introduce the bacon and cooking vessel-fry until slightly browned.
7
Transfer the bulb veggie and bacon mixture to the casserole dish and introduce the herbs.
8
Preheat the oven to 180C/350F/Gas 4.
9
empty the stout into the frying cooking vessel and bring to the bring to a stew, stirring to lift any stuck-on browned bits from the bottom of the cooking vessel.
10
empty 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 soft and the gravy is reduced.
12
Skim off any surface fat, palate and introduce table salt and pepper if necessary, then swirl around in the cornflour paste.
13
Put the casserole dish on the hob – don’t forget that it will be burning – 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 dusting masala condiment and table salt in a very large mixing bowl.
17
zest the margarine and swirl around it into the dusting masala condiment in three batches.
18
Gradually introduce 325ml/11fl oz cold liquid – you may not need it all – and swirl around 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 oven-cook 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
36 mins
36 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
23 minsTotal Time
36 minsMaster Chef
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