A rich, old-fashioned British pie — beef braised in stout with bacon and herbs, studded with oysters and encased in homemade butter pastry.
A grand British classic, beef and oyster pie braises beef in dark stout until rich and tender, with oysters tucked in for a briny, luxurious depth, all under a buttery homemade crust. It's a special-occasion pie with real history and serious comfort.
Prep 40 min
Cook 150 min
Total 200 min
Hard
- 900g Beef
- 3 tbs Olive Oil
- 3 Shallots
- 2 cloves minced Garlic
- 125g Bacon
- 1 tbs chopped Thyme
- 2 Bay Leaf
- 330ml Stout
- 400ml Beef Stock
- 2 tbs Corn Flour
- 8 Oysters
- 400g Plain Flour
- pinch Salt
- 250g Butter
- To Glaze Eggs
Tags:
PieVideo
Preparation
- 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 as not to overcrowd, transferring it to a large flameproof casserole as it browns and adding more oil if the pan looks 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 lightly browned, then transfer to the casserole with the herbs.
- Preheat the oven to 180C/350F/Gas 4.
- Pour the stout into the frying pan and bring to the boil, scraping up any browned bits, then pour over the beef and add the stock. Cover and cook in the oven for 1½–2 hours, until the beef is tender and the sauce reduced.
- Skim off any surface fat, season to taste, then stir in the cornflour paste. Set the casserole on the hob (it will be hot) and simmer for 1–2 minutes, stirring, until thickened, then leave to cool.
- Increase the oven 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 gradually add up to 325ml cold water, stirring with a round-bladed knife until it just comes together. Knead lightly into a ball and set aside 250g for the lid.
- Roll out the rest until about 2cm larger than your dish, line the dish, then pile in the filling, tucking in the oysters. Brush the edge with beaten egg.
- Roll the remaining pastry slightly larger than the dish, lay it over the filling, press the edges to seal and trim, then brush with egg to glaze.
- Place on a baking tray and bake for 25–30 minutes, until golden-brown and bubbling.
Tips from the ZestyPlate Kitchen
- Brown the beef in batches for the deepest flavour, and scrape up every caramelised bit when you add the stout.
- Grating cold butter into the flour makes a wonderfully short, flaky pastry with minimal handling.
- Cool the filling before assembling so the pastry stays crisp and doesn't slump.
- Tuck the oysters in whole just before the lid goes on, so they stay plump rather than overcooking.
Frequently Asked Questions
It's a traditional pairing — historically oysters were cheap and added a savoury, briny richness to stretch the beef.
Yes — it makes a lovely steak-and-stout pie on its own, though you'll lose that classic depth.
A rich, dry stout like Guinness adds malty depth without too much bitterness.
