Entree: Ireland – West Ireland – Beef and Oyster Pie (Savory pie of tender beef and fresh oysters in a rich gravy topped with pastry)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef stewing meat, trimmed and cut into 1-inch (2.5 cm) cubes  
- 1 tsp (5 g) salt, plus more to taste  
- 1/2 tsp (2 g) ground black pepper  
- 3 tbsp (45 ml) vegetable oil or beef dripping  
- 4 oz (115 g) streaky bacon or salt pork, diced  
- 1 large onion, finely chopped (about 8 oz / 225 g)  
- 2 medium carrots, diced (about 6 oz / 170 g)  
- 2 tbsp (16 g) all-purpose flour  
- 2 cups (475 ml) beef stock  
- 1 cup (240 ml) stout (such as Guinness)  
- 12 fresh oysters, approx. 10 oz (280 g), shucked; reserve 1/4 cup (60 ml) of oyster liquor  
- 2 tbsp (30 ml) Worcestershire sauce  
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme  
- 1 bay leaf  
- 1/2 cup (120 ml) heavy cream (optional, for a richer finish)  
- 10 oz (280 g) puff pastry or shortcrust pastry, enough to cover a 9-inch (23 cm) pie dish  
- 1 egg beaten for egg wash  
- 2 tbsp (30 g) butter (optional, to finish)

Instructions

1. Season the beef cubes with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp (30 ml) oil in a heavy-based pan over medium-high heat and brown the beef in batches; transfer browned pieces to a plate.  
2. Add the remaining oil to the pan, sauté the diced bacon until it begins to render fat, then add the chopped onion and diced carrots. Cook until softened and starting to color, about 8 minutes.  
3. Sprinkle 2 tbsp (16 g) flour over the vegetables and stir to coat, cooking 1–2 minutes. Gradually stir in the beef stock and stout, scraping up any browned bits. Return the browned beef to the pan, add Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then cover and cook gently until beef is fork-tender, about 1 1/2 to 2 hours.  
4. Preheat the oven to 400°F (200°C). When the beef is tender, remove the bay leaf and thyme stems. Stir in the reserved oyster liquor and 1/2 cup (120 ml) heavy cream if using. Gently fold in the shucked oysters and heat through for 3–4 minutes—do not boil once oysters are added. Adjust seasoning. Allow the filling to cool slightly.  
5. Spoon the beef and oyster filling into a 9-inch (23 cm) pie dish. Roll pastry to fit, lay over the filling, trim and crimp the edges to seal. Brush the top with the beaten egg. Cut a few small vents in the pastry.  
6. Bake in the preheated oven for 25–35 minutes until the pastry is puffed and deep golden and the filling is bubbling. If edges brown too quickly, cover with foil.  
7. Remove pie from oven and let rest 10 minutes before serving. Dot with 2 tbsp (30 g) butter if desired and serve warm.