Beef and Oyster pie

1. Season the beef cubes with salt and pepper. Heat a tablespoon of oil in a frying pan and brown the meat over high heat in three batches so the pan never crowds, moving it to a large flameproof casserole as it browns and adding more oil if the pan dries out.
2. In the same pan, add another tablespoon of oil and cook the shallots for 4 to 5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until lightly browned, then tip it into the casserole with the herbs.
3. Heat the oven to 180C/350F/Gas 4.
4. Pour the stout into the frying pan and bring to the boil, scraping up the browned bits, then pour it over the beef and add the stock. Cover and cook in the oven for one and a half to two hours, until the beef is tender and the sauce has reduced.
5. Skim off any fat on the surface, season to taste, then stir in the cornflour paste. Set the casserole on the hob (it will be hot) and simmer for 1 to 2 minutes, stirring, until thickened, then leave to cool.
6. Turn the oven up to 200C/400F/Gas 6. For the pastry, put the flour and salt in a very large bowl, grate in the butter and stir it through in three batches, then add up to 325ml cold water a little at a time, cutting it in with a round-bladed knife until it just holds together. Knead lightly into a ball and set 250g aside for the lid.
7. Roll out the rest until it's about 2cm larger than your dish, line the dish, then pile in the filling and tuck in the oysters. Brush the edge with beaten egg.
8. Roll the reserved pastry slightly larger than the dish, lay it over the filling, press the edges to seal and trim, then brush with egg to glaze.
9. Sit it on a baking tray and bake for 25 to 30 minutes, until golden brown and bubbling.

Tips from the ZestyPlate Kitchen

• Brown the beef in batches for the deepest flavour, and scrape up every sticky bit from the pan when the stout goes in.
• Grate cold butter into the flour for a short, flaky pastry that needs very little handling.
• Let the filling cool before you assemble. The pastry stays crisp and won't slump into the gravy.
• Slip the oysters in whole right before the lid goes on so they stay plump rather than overcooking.