Beef and Oyster Pie

A classic British surf and turf pie featuring tender stewed beef, stout gravy, and fresh oysters under golden pastry.

Beef Seafood Main Course British Stout Pie

Estimated Nutrition

Calories

1203.1

kcal / serving

4812.5 kcal total

Carbs

77.1g

per serving

308.5 g total

Fat

74.2g

per serving

296.8 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

blended with 2 tbsp water

Dairy

250

Butter

frozen for at least 2 hours

piece

Egg

beaten, to glaze

GrainsCereals

400

Plain Flour

plus extra for rolling

Liquids

330

Stout

400

Beef Stock

made with one stock cube

Meat

900

Stewing Beef

trimmed, cut into 3cm cubes

125

Bacon

smoked, rindless, streaky rashers, cut into 1cm strips

NutsSeeds

piece

Garlic

cloves, finely chopped

tbsp

Thyme

leaves, roughly chopped

piece

Bay Leaf

unit

Salt

flaked sea salt to taste

unit

Black Pepper

freshly ground to taste

0.25

tsp

Salt

for pastry

OilsFats

tbsp

Sunflower Oil

Seafood

piece

Oyster

freshly shucked

Vegetables

piece

Shallot

long, quartered

Method

Line the dish with rolled pastry, add beef filling and oysters, and apply egg wash to edges.

Preheat the oven to 180°C.

Deglaze the pan with stout, add stock, and bake for 1.5 to 2 hours until tender.

Stir in cornflour paste, simmer on the hob until thickened, and leave to cool.

Cover with a pastry lid, seal edges, glaze with egg, and bake for 25 to 30 minutes at 200°C.

Cook shallots, garlic, and bacon in the same pan, then transfer to the casserole with herbs.

Season beef with salt and pepper and brown in oil in batches.

Increase oven to 200°C and prepare pastry by grating butter into salted flour with water.