Beef and oyster stout pie

Recipe from: 13 June 2013
beef pie recipe

Ingredients 17
Servings 4
Time 00:25


  • 900
    stewing beef - trimmed, cut into rough 3cm cubes
  • 3
    sunflower oil
  • 3
    long shallots - quartered
  • 2
    garlic cloves - finely chopped
  • 125
    smoked, rindless, streaky bacon rashers - cut into 1cm strips
  • 1
    fresh thyme leaves - roughly chopped
  • 2
    bay leaves
  • 330
  • 400
    beef stock
  • Flaked sea salt and freshly ground black pepper
  • 2
    corn flour, blended with 2 tbsp water to make a smooth paste
  • 8
    oysters - freshly shucked
  • 500
    garlic mash
  • 400
    plain flour - plus extra for rolling
  • 1/4
  • 250
    butter - frozen for at least 2 hours
  • 1
    free-range egg - beaten, to glaze


Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat.

Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large casserole dish once it is browned all over. Add extra oil if the pan seems dry.

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.

Add the bacon and fry until slightly browned.

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

Preheat the oven to 180ºC

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.

Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½ - 2 hours, or until the beef is tender and the sauce is reduced.

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

Put the casserole dish on the hob and simmer for 1-2 minutes, stirring, until thickened.

Leave to cool.

Increase the oven to 200ºC.

To make the pastry:

put the flour and salt in a very large bowl. Grate the butter and stir it into the flour in three batches.

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

Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g.

For the pie lid:

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

Line the dish with the pastry then pile in the filling, tucking the oysters in as well. Brush the edge of the pastry with beaten egg.

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

Brush with beaten egg to glaze.

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

Recipe reprinted with permission of The Turbine Boutique Hotel and Spa.

Check out the Pick n Pay Knysna Oyster Festival details and Hotspots.


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