Beef and Oyster pie

Instructions

1- Season the beef cubes with salt and black pepper.

2- Heat a tablespoon of oil in the frying pan and fry the meat over a high heat.

3- Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over.

4- Add extra oil if the pan seems dry.

5- In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds.

6- Add the bacon and fry until slightly browned.

7- Transfer the onion and bacon mixture to the casserole dish and add the herbs.

8- Preheat the oven to 180C/350F/Gas 4.

9- Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan.

10- Pour the stout over the beef in the casserole dish and add the stock.

11- Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced.

12- Skim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste.

13- Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened.

14- Leave to cool.

15- Increase the oven to 200C/400F/Gas 6.

16- To make the pastry, put the flour and salt in a very large bowl.

17- Grate the butter and stir it into the flour in three batches.

18- Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together.

19- Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.

20- Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using.

21- Line the dish with the pastry then pile in the filling, tucking the oysters in as well.

22- Brush the edge of the pastry with beaten egg.

23- Roll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife.

24- Brush with beaten egg to glaze.

25- Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.