Servings
Font
Back
Beef and Oyster Pie
4.9 from 141 votes

Beef and Oyster Pie

Beef and Oyster Pie combines slowly simmered beef with oysters in a rich ale gravy, topped with a suet and flour pastry crust. The beef is browned and cooked with dark ale, beef stock, tomato purée, herbs, and a thickened sauce before being cooled and enclosed in a savory pastry, then baked to golden perfection. The addition of oysters adds a distinctive seafood nuance to the hearty beef filling.

Prep Time
30 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 40 mins
Servings: 4 servings
Cuisine: British

Ingredients

  • 1 kilogram flank steak or shin of beef, trimmed
  • 3 tablespoons plain flour
  • black pepper freshly ground
  • vegetable oil for frying
  • 30 grams butter
  • 1 onion peeled and finely chopped, medium
  • 1 clove garlic
  • 200 milliliters dark ale such as Hix Oyster Ale or Guinness
  • 1 teaspoon tomato puree
  • 1.5 liters beef stock
  • 1.5 teaspoons thyme chopped, leaves
  • 1 bay leaf small
  • 1-2 teaspoons cornflour
  • 12 oyster 8 shucked, 4 left in the shell, large
FOR THE PASTRY
  • 225 grams self-raising flour plus extra for dusting
  • 85 grams beef suet shredded
  • 60 grams butter chilled and coarsely grated
  • 1 egg beaten, to glaze, medium, free range
FOR THE PARSLEY CRUST
  • butter generous knob
  • 2 tablespoons White breadcrumbs fresh
  • 1 tablespoon parsley chopped
  • 150 ml water

Instructions

    Cup of Yum
  1. Cut the meat roughly into 3cm ( ~ 1 inch) cubes. Season half of the flour with salt and pepper and use to lightly flour the meat. Heat a little oil in a large, heavy-based frying pan and fry the meat in 2 or 3 batches over a high heat until nicely browned. Set aside on a plate.
  2. Melt the butter in a large, heavy-based pan or flameproof casserole and fry the onion and garlic for a few minutes until lightly coloured. Add the remaining flour and tomato purée. Stir over a low heat for a minute or so, then slowly add the ale and hot stock, stirring to avoid lumps forming.
  3. Add the beef with the thyme and bay leaf. Bring back to a simmer, cover and simmer very gently (ideally using a heat-diffuser mat or a simmer plate) for about 2 hours until the meat is tender. When the meat is cooked, the sauce should have thickened to a gravy-like consistency. If not, mix a little cornflour to a paste with 1 tbsp water, stir into the sauce and simmer, stirring, for a few minutes. Leave to cool.
  4. To make the pastry, mix the flour, salt, suet and butter together in a large bowl and make a well in the centre. Mix in enough water (about 150ml/ ⅔ cup ) to form a smooth dough and knead for a minute.
  5. Spoon the cooled filling into 4 individual pie dishes (or a large dish) to about 1cm from the rim. Roll the pastry out on a floured surface to a 7–8 mm (1/3 of an inch) thickness. Cut out 4 discs to make pie lids (or one large lid for a big pie), about 2cm (3/4 inch) larger all round than the pie dish(es). Brush the edges of the pastry with a little of the beaten egg.
  6. Lay the pastry over the filling, pressing the egg-washed sides onto the rim of the dish(es). Cut a 2cm (3/4 inch) hole in the centre but leave the pastry circle in position. Let rest in a cool place for 30 minutes.
  7. Preheat the oven to 200°C/gas mark 6/ 390° F. Brush the pie(s) with beaten egg and bake for 30–35 minutes (or 40–50 minutes for a large one) until the pastry is golden. Meanwhile, for the parsley crust, melt the butter in a pan, mix in the breadcrumbs and parsley, and season with salt and pepper.
  8. Once the pie(s) are ready, remove the pastry disc(s) in the centre and pop in the shucked oysters. Return to the oven for 10 minutes. In the meantime, heat the grill. Scatter the parsley crust over the oysters in their half-shell and grill until golden. Place over the hole in the pie and serve.

Notes