Avancerad
Beef and Oyster Pie
A magnificent golden-crusted pie hiding a deeply savoury beef stew enriched with succulent oysters and dark stout—the meat falls apart at the fork while briny molluscs add an elegant, umami depth that transforms this into something far more refined than an ordinary meat pie.
⏱️180 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Season beef cubes with salt and black pepper. Heat 15ml olive oil in a frying pan over high heat and brown the beef in three batches, taking care not to overcrowd the pan. Transfer browned meat to a large flameproof casserole dish. Add extra oil to the pan as needed.
- 2Add another 15ml oil to the pan and cook the sliced shallots for 4-5 minutes until softened. Add the garlic and fry for 30 seconds. Add the bacon and fry until lightly browned. Transfer the shallot, garlic and bacon mixture to the casserole dish and add the thyme and bay leaf.
- 3Preheat the oven to 180°C (350°F).
- 4Pour the stout into the frying pan and bring to a boil, scraping up any caramelised bits from the bottom. Pour the stout over the beef in the casserole dish and add the beef stock. Cover and braise in the oven for 1.5-2 hours until the beef is tender and the sauce has reduced.
- 5Skim surface fat from the braising liquid. Taste and season with salt and pepper as needed. Mix the cornflour with a little cold water to form a paste, then stir it into the casserole. Simmer on the stovetop for 1-2 minutes, stirring, until the sauce thickens. Allow to cool completely.
- 6Increase the oven to 200°C (400°F). Make the pastry by combining the plain flour and salt in a large bowl. Grate the cold butter and stir it into the flour in three batches until the mixture resembles breadcrumbs. Gradually add 325ml cold water, stirring with a round-bladed knife until the mixture just comes together. Lightly knead into a ball. Reserve 250g of pastry for the lid.
- 7Roll out the remaining pastry to about 2cm larger than your pie dish. Line the dish with pastry, then fill with the cooled beef mixture, tucking the oysters throughout. Brush the pastry edges with beaten egg.
- 8Roll out the reserved pastry slightly larger than the dish and gently place over the filling. Press the edges firmly to seal and trim with a sharp knife. Brush the top with beaten egg. Place the dish on a baking tray and bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling at the edges.