Steak, guinness and oyster pie

Tender beef and salty oysters in a scrumptious oozy-boozy sauce make this crisp pastry-topped pie a sure-fire success!
By Mike Robinson
Steak, guinness and oyster pie
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: including cooking the meat
  • Effort: easy

Ingredients

main

  • 3-4 tbsp olive oil
  • 400 g stewing steak, cut into bite-sized chunks
  • 1 tbsp butter
  • 5 whole shallots
  • 200 g smoked lardons of bacon
  • thyme, for seasoning
  • 2 onions, finely chopped
  • 900 ml Guinness
  • 2 clove garlic, finely chopped
  • 200 ml red wine
  • 200 ml madeira
  • 8 oysters
  • 375 g ready-to-roll puff pastry
  • 1 egg, lightly beaten

Method

1. Heat the oil in large casserole dish and fry the beef over a medium heat until browned all over. Remove the beef and set aside.

2. Melt the butter in the pan and add the shallots. Cook for 3-4 minutes.

3. Add the bacon, thyme and onions and cook for 3-4 minutes more. Remove and set aside. Add the Guinness to the pan and stir in the cooked bacon and onion mixture. Cook for 3-4 minutes and then add the meat.

4. Stir in the garlic, red wine and Madeira. Cover and cook slowly for 1 hour 30 minutes. Remove from the heat and stir in the oysters.

5. Set the oven to 200°C/gas 6. Roll the pastry out to cover the top of the casserole dish and crimp the edges neatly. Brush with beaten egg and bake for 25-30 minutes, until the pastry is risen and golden. Serve immediately.

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