Beef and Oyster Pie

Method16 steps

1. 1

   Step 1: Cut the beef (900 g) into braising cubes and season with filling salt and black pepper. Heat one tablespoon olive oil in a frying pan over high heat and begin browning the first batch without crowding the pan. Hold the remaining seasoned raw beef for the next batches.

   Uses 900 g beef, cut into cubes now · Some filling salt, to season the beef · Some black pepper, to season the beef · 1 tablespoon olive oil for the first beef batch

2. 2

   Step 2: Brown the beef in three batches, lifting each browned batch into a large flameproof casserole. Use up to a further tablespoon of the olive oil for these batches only if the pan seems dry. Reserve the third tablespoon for the shallots.

   Uses The beef prepared in step 1, including the first batch and remaining uncooked cubes · Up to 1 tablespoon of the oil supply for subsequent beef batches, only if the pan is dry

3. 3

   Step 3: Peel and chop the shallots (3), peel and mince the garlic (2), and cut the bacon (125 g) into small pieces. In the same frying pan, heat the reserved tablespoon oil and cook the shallots for 4–5 minutes. Add the garlic and fry for 30 seconds, then add all the bacon and fry until lightly browned.

   Soften shallots before garlic and bacon · 5 minUses The reserved 1 tablespoon olive oil for shallots · 3 shallots, peeled and chopped now · 2 garlic cloves, peeled and minced now · 125 g bacon, cut into small pieces now

4. 4

   Step 4: Transfer the entire shallot, garlic and bacon mixture to the browned beef in the casserole. Rinse and chop enough thyme (1 tablespoon) for one tablespoon, and add it with both bay leaves (2).

   Uses All three browned beef batches · All the cooked shallot, garlic and bacon mixture · 1 tablespoon thyme, rinsed and chopped now · 2 bay leaves

5. 5

   Step 5: Preheat the oven to 180°C (350°F, gas 4).

6. 6

   Step 6: Pour all the stout (330 ml) into the frying pan and bring it to the boil, scraping up the browned bits. Pour this deglazing liquid into the casserole and add all the beef stock (400 ml).

   Uses 330 ml stout · The assembled beef, bacon, shallots, garlic and herbs · 400 ml beef stock

7. 7

   Step 7: Cover the casserole and braise in the oven at 180°C for 1½–2 hours, until the beef is tender and the sauce has reduced.

   Braise beef filling · 120 minUses The complete braise

8. 8

   Step 8: Skim off excess surface fat and taste the filling, adjusting filling salt and black pepper if needed. Mix both tablespoons cornstarch (2 tablespoons) with a little cold mixing water to make a smooth paste. Set the hot casserole on the hob and stir in all the paste. Simmer for 1–2 minutes, stirring, until the sauce thickens.

   Thicken beef filling · 2 minUses All the tender beef and reduced sauce · 2 tablespoons cornstarch for the paste · A little cold water to mix the cornstarch paste · Filling salt only if needed after tasting · Black pepper only if needed after tasting

9. 9

   Step 9: Leave the cooked filling to cool before assembling the pastry-lined pie.

   Uses All the thickened cooked filling

10. 10

    Step 10: When ready to make and assemble the pastry, increase the oven to 200°C (400°F, gas 6). Put all 400 g plain flour and the pastry pinch of salt (1 pinch) into a very large bowl and mix.

    Uses 400 g plain flour · 1 pinch pastry salt

11. 11

    Step 11: Grate all the butter (250 g) into the flour mixture in three batches, stirring between additions. Gradually add cold pastry water from the 325 ml maximum, stirring with a round-bladed knife. Stop adding water as soon as the dough just comes together; you may not need all the water.

    Uses The 400 g flour and pastry salt mixture · 250 g butter, grated in three batches · Cold pastry water, added gradually from the 325 ml maximum; use only enough to bring the dough together

12. 12

    Step 12: Turn the pastry onto a lightly flour-dusted surface and knead it briefly into a ball. Weigh out and hold aside 250 g of this finished pastry for the lid. Keep the remaining pastry for lining the dish.

    Uses All the dough just mixed · A little flour for the work surface

13. 13

    Step 13: On the lightly floured surface, roll the base portion of pastry until it extends about 2 cm beyond the edge of the pie dish. Line the dish with it, then add all the cooled filling, tucking all eight shucked oysters into the filling. The 2 cm allowance describes width beyond the dish, not pastry thickness.

    Uses The finished pastry remaining after setting aside the 250 g lid portion · A little flour for rolling, if needed · All the cooled beef filling · 8 shucked oysters

14. 14

    Step 14: Beat the egg needed for glazing in a small bowl. Brush the exposed pastry edge with some of the beaten egg, holding the rest for the top.

    Uses The filled pastry-lined pie before brushing its edge · Egg for glazing, beaten now, as needed

15. 15

    Step 15: Roll the reserved 250 g lid pastry slightly larger than the dish, lift it over the filling and press the edges firmly together. Trim the excess with a sharp knife, then brush the lid with the remaining beaten egg.

    Uses The filled pie with its edge brushed with egg · The actual 250 g pastry portion reserved for the lid · A little flour for rolling the lid, if needed · The beaten egg left after brushing the pastry edge

16. 16

    Step 16: Place the dish on a baking tray and bake at 200°C for 25–30 minutes, until the pastry is golden and cooked through, the filling is bubbling hot and the oysters are cooked through. Serve the baked pie in six portions.

    Bake beef-and-oyster pie · 30 minUses The assembled pie