Beef, Guinness and Smoked Oyster Pie

Beef Guinness Oyster Pie

Becipe: Beef, Guinness and Smoked Oyster Pie

 

The pairing of beef and oysters dates back to Medieval times when oysters were a primary cooking ingredient combined with not just beef, but bacon and peas as well as wrapped in suet pastry or baked into puddings. The broth of oysters was also utilised by thickening with flour, chives and parsley and turned into gravy.

These days acquiring oysters on short notice can be a little tricky and that is where smoked oysters come in as a wonderful substitute, providing that briny sea flavour that enriches the beef sauce so well.

The added touch of Guinness also has it’s roots – Oysters were served alongside the stout in taverns to keep punters appetites at bay and prolong merry drinking sessions. Put all three together and you have a very tasty pie.

 

*Notes: Tins of John West smoked oysters are readily available in most large supermarkets.

 

**Wine Pairing: Red – Merlot, Shiraz or Spanish Tempranillo

 

Beef, Guinness and Smoked Oyster Pie

Serves 4

 

INGREDIENTS

1 large red onion, peeled and grated
1 carrot, chopped into small cubes
1 stick celery, finely sliced
500gm braising steak, diced into bite size pieces
1 tbsp flour
500ml Guinness
500ml beef stock
Dash Worcestershire Sauce
1 heaped tbsp plain flour
2 sprigs thyme (or 1 tsp dried thyme)
Salt & pepper
1 tin smoked oysters
Puff pastry
Egg white, beaten

 

METHOD:

  1. Fry beef in hot oil until browned on all sides, then remove from pan
  2. Using the same pan with beef juices, fry onion, carrot and celery until soft then add thyme leaves
  3. Return beef to the pan along with the flour and mix well
  4. Pour in Guinness, bring to the boil then simmer until half the liquid has evaporated
  5. Next add the stock, bring back to boil, then turn to simmer, cover with a lid and cook gently for 2 hours (check the mixture every half hour to make sure sauce has not dried out. Add small dashes of water if needed)
  6. Heat oven to 200C (180C fan assisted). Lightly flour a work surface and roll puff pastry out to approx. 3mm thickness.
  7. Drain smoked oysters, chop roughly and add to the beef mixture, then spoon into a pie dish. Drape pastry over edges of pie dish and cut off excess leaving a few millimetres of pastry over-lapping pie dish.
  8. Pinch edges well to seal. At this point you can decorate your pie by using left over pastry bits to create leaves or other shapes.
  9. Brush with egg white and place in the oven for approx. 20 minutes or until pastry is golden brown.

 

 



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