This recipe guides you to make a rich beef and oyster pie with a homemade pastry crust. You will first prepare a tender beef filling, then make a simple pastry, assemble the pie, and bake it until golden.
Season the beef cubes with salt and black pepper. 2. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Fry the beef in three separate batches. Brown each batch on all sides. Transfer the browned beef to a large flameproof casserole dish. Add more oil to the pan if needed between batches. 3. In the same frying pan, add another 1 tablespoon of olive oil. Cook the shallots for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds more. 4. Add the bacon to the pan. Fry until it is slightly browned. 5. Transfer the cooked shallots, garlic, and bacon mixture to the casserole dish with the beef. Add the chopped thyme and bay leaves to the casserole dish. 6. Preheat your oven to 180C (350F / Gas Mark 4). 7. Pour the stout into the frying pan. Bring it to a boil, stirring to scrape up any browned bits from the bottom of the pan. 8. Pour the hot stout over the beef mixture in the casserole dish. Add the beef stock. 9. Cover the casserole dish with a lid. Place it in the preheated oven at 180C (350F / Gas Mark 4) for 1 hour 30 minutes to 2 hours. Cook until the beef is very tender and the sauce has reduced. 10. Carefully remove the hot casserole dish from the oven. Skim off any fat from the surface of the sauce. Taste the sauce and adjust seasoning with salt and pepper if needed. 11. Mix 2 tablespoons of corn flour with a little cold water to make a smooth paste. 12. Place the casserole dish on the hob over medium heat. Stir in the cornflour paste. Simmer for 1-2 minutes, stirring continuously, until the sauce thickens. 13. Remove the casserole from the hob. Allow the filling to cool completely before assembling the pie. 14. Increase your oven temperature to 200C (400F / Gas Mark 6). 15. In a very large bowl, combine 400g plain flour and a pinch of salt. 16. Grate 250g cold butter directly into the flour mixture. Stir it in thoroughly in three separate additions. 17. Gradually add up to 325ml cold water. Mix with a round-bladed knife until the dough just comes together. You may not need all the water. 18. Lightly flour a clean work surface. Gently knead the pastry into a ball. 19. Set aside 250g of the pastry for the pie lid. 20. On a lightly floured surface, roll out the larger portion of pastry. Roll it until it is about 2cm (¾ inch) wider than your pie dish. 21. Carefully lift the rolled pastry and use it to line your pie dish. 22. Spoon the cooled beef filling into the pastry-lined dish. Tuck the 8 oysters into the filling. 23. Beat an egg in a small bowl. Brush the edge of the pastry in the dish with the beaten egg. 24. Roll out the reserved 250g pastry for the lid. Make it slightly larger than your pie dish. 25. Gently lift the pastry lid and place it over the filling. Press the edges firmly together to seal the pie. Trim any excess pastry with a sharp knife. 26. Brush the top of the pastry lid with the remaining beaten egg for a glaze. 27. Place the pie dish on a baking tray. Bake in the preheated oven at 200C (400F / Gas Mark 6) for 25-30 minutes. Bake until the pastry is golden-brown and the filling is bubbling. 28. Let the pie cool slightly before serving.