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.
Beef and Oyster pie | Taste Board
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.
