Beef, Oyster and Ale Pie

A rich, balanced pie featuring braised beef, smoked bacon, and fresh oysters in a flavorful dark ale and tarragon gravy.

Dinner Beef Seafood Pie Savoury

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

67g

per serving

268 g total

Fat

50.7g

per serving

202.8 g total

Protein

71.1g

per serving

284.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Puff Pastry

ready-rolled

CondimentsSauces

tbsp

Chicken Bouillon Powder

tbsp

Wholegrain Mustard

Dairy

piece

Egg

plus one yolk, beaten with salt for glaze

GrainsCereals

Plain Flour

Liquids

500

Dark Ale

Water

boiling

Meat

Beef Braising Steak

chopped

175

Smoked Bacon

cut into large lardons

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

cloves

Garlic

peeled, chopped

piece

Bouquet Garni

bay leaves, parsley and thyme

tsp

Tarragon

leaves only, chopped

OilsFats

Vegetable Oil

Seafood

piece

Oyster

fresh, shucked

Vegetables

125

Onion

chopped

125

Carrot

peeled, cut into batons

125

Baby Button Mushrooms

350

New Potatoes

larger ones halved

Method

Bake for 20 minutes until the pastry is golden-brown and crisp.

Season beef with salt and pepper, then fry in vegetable oil for 2-3 minutes until browned.

Add bacon and fry for 2 minutes, then stir in onions, carrots, garlic, and mushrooms for 3 minutes.

Stir in flour and cook for one minute to prevent lumps.

Pour in ale, boil for 8-10 minutes until reduced by half, then add water, bouillon, herbs, mustard, and potatoes.

Simmer for two hours until beef is tender, then stir in tarragon and remove bouquet garni.

Preheat the oven to 200°C.

Transfer the mixture to a 20cm x 15cm dish and gently fold in the oysters.

Roll pastry to 3mm thick, cover the dish, crimp edges, prick with a fork, and brush with egg.