BritishMain course
Beef and Oyster pie
This beef and oyster pie brings together tender, slow-cooked beef with briny oysters under a flaky pastry crust. The beef is first browned and then simmered in a rich stout and beef stock gravy until it's fork-tender. While the stew slowly cooks, you'll make a simple butter pastry. Once the filling is cooled and thickened, the oysters are tucked in before baking, creating a hearty and deeply savory pie.
48 minServes 4
Method
8 steps · 48 min total
- 01
Brown the Beef
Season the beef cubes with salt and black pepper. Heat 1 tablespoon of olive oil in a frying pan and brown the meat over high heat. Work in three batches to avoid overcrowding the pan, transferring the browned beef to a large flameproof casserole dish as you go. Add a little extra oil if the pan looks dry between batches. - 02
Sauté Aromatics and Bacon
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.
