Beef and Oyster pie

In the same pan, add another 1 tablespoon of olive oil and cook the shallots for 4-5 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Add the bacon and fry until it's slightly browned and crisping up, then transfer this mixture to the casserole dish with the beef, along with the thyme and bay leaves.

Preheat your oven to 180°C (350°F).

Pour the stout into the frying pan and bring it to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Pour the stout over the beef in the casserole dish, then add the beef stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is fork-tender and the sauce has reduced.

Skim off any fat that has risen to the surface of the stew. Taste and adjust seasoning with salt and pepper if needed, then stir in the cornflour paste. Place the hot casserole dish on the hob and simmer for 1-2 minutes, stirring constantly, until the sauce is noticeably thickened, then let the stew cool completely.

Increase the oven temperature to 200°C (400°F). For the pastry, combine the plain flour and a pinch of salt in a very large bowl. Grate the cold butter directly into the flour and stir it in gently, working in three batches. Gradually add up to 325ml (11fl oz) of cold water, stirring with a round-bladed knife until the mixture just comes together into a shaggy dough. Lightly knead the pastry into a ball on a lightly floured surface, then set aside 250g (9oz) for the pie lid.

Roll out the larger portion of pastry until it's about 2cm (¾in) larger than your casserole dish. Carefully line the dish with the pastry, then spoon in the cooled beef filling, tucking the oysters in evenly throughout. Brush the edge of the pastry with beaten egg.

Roll the remaining pastry until it's slightly larger than your dish and gently lift it over the filling, pressing the edges firmly to seal, then trim any excess with a sharp knife. Brush the top with beaten egg for a golden glaze. Place the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling around the edges.