Oyster, steak and ale pie

Method

1. Heat the oil in a large flame-proof casserole dish and fry the floured beef over a medium heat until browned all over. Remove the beef.

2. Melt the butter in the pan and add the shallots, bacon and thyme and cook for about 5 minutes. Remove and set aside.

3. Add the ale to the pan and stir in the cooked bacon mixture. Cook for 5 minutes and then add the meat.

4. Stir in the garlic. Cover and cook slowly for 1 hour 30 minutes.

5. Preheat the oven to 200C/gas 6.

6. Shuck the oysters: Open by holding the oyster in one hand, well wrapped in a tea towel. Push the point of an oyster knife (or strong knife) into the oyster's hinge and apply pressure to open. Add the oysters to the pan.

7. Fill a large casserole dish or four small pie dishes three-quarters full with the beef and oyster mixture.

8. Roll out the puff pastry dough to cover the top of the casserole dish(es) and crimp the edges neatly.

9. Brush with beaten egg and bake for 25-30 minutes, until the pastry is risen and golden. Serve immediately.

Comments                        add a comment

Nell, I live in Indonesia and look forward to your programme every week. I have just paid a small fortune to buy 6 oysters (fresh) to cook your oyster & beef pie tonight. Keep the great cooking up.
Best regards Christine Clement

Ingredients

3-4 tbsp Olive oil
400g stewing steak, cut into bite-sized chunks and tossed in 1 tablespoon flour
1 tbsp Butter
5 Shallots, chopped
200g Bacon, coarsely chopped
a few sprigs Thyme
900ml dark ale
2 garlic cloves, finely chopped
8-12 Oysters, (shuck when ready to add to the meat)
375g ready-to-roll puff pastry
1 egg, lightly beaten

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