Beef and Oyster pie

Ingredients

• 900g Beef
• 3 tbs Olive Oil
• 3 Shallots
• 2 cloves minced Garlic
• 125g Bacon
• 1 tbs chopped Thyme
• 2 Bay Leaf
• 330ml Stout
• 400ml Beef Stock
• 2 tbs Corn Flour
• 8 Oysters
• 400g Plain Flour
• pinch Salt
• 250g Butter
• To Glaze Eggs

Instructions

1. Season the beef cubes with salt and black pepper. Heat 1 tablespoon of olive oil in a frying pan over high heat. Brown the beef in batches, avoiding overcrowding, and transfer the meat to a large flameproof casserole dish as it colours, adding more oil if needed.
2. Add another tablespoon of oil to the same pan. Cook the finely chopped shallots for 4–5 minutes until softened, then add the garlic and cook for about 30 seconds until fragrant. Add the bacon and cook until lightly browned. Transfer the mixture to the casserole with the beef and add the thyme and bay leaves.
3. Preheat the oven to 180°C (350°F / Gas 4). Pour the stout into the frying pan, bring it to the boil, and scrape up any browned bits from the base. Pour the stout over the beef, add the beef stock, cover with a lid, and place in the oven for 1½–2 hours, until the beef is tender and the sauce has reduced.
4. Remove the casserole from the oven and skim off any excess fat. Taste and adjust the seasoning if needed. Stir in the cornflour mixed with a little cold water. Remember the dish will be very hot , if necessary, place it carefully on the stovetop over medium heat and simmer, stirring, for 1–2 minutes until the sauce thickens. Allow the filling to cool completely.
5. Increase the oven temperature to 200°C (400°F / Gas 6). To make the pastry, place the flour and salt in a large bowl. Grate the butter and mix it into the flour in batches. Gradually add cold water, mixing with a knife until the dough just comes together. Knead lightly and set aside 250 g for the pie lid.
6. Roll out the remaining pastry slightly larger than the pie dish and use it to line the dish. Spoon in the cooled filling and tuck the oysters into the mixture. Brush the pastry edges with beaten egg.
7. Roll out the reserved pastry, place it over the filling, press the edges firmly to seal, and trim the excess. 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.

instructions_source: editorial-classic