Beef Guinness Smoked Oyster Pie

Recipe: Beef Guinness Smoked Oyster Pie

Hearty winter pie with an old tale attached

The pairing of beef and oysters dates back to Medieval times when oysters were a primary cooking ingredient combined with beef, bacon and peas then wrapped in suet pastry or baked into puddings. The broth of oysters was also utilized by thickening with flour, chives and parsley and turned into gravy.

Beef and oyster pie history

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 beef sauce so well.
The added touch of Guinness also has its roots – Oysters were served alongside 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.

Wine Pairing: Red – Merlot, Shiraz or Spanish Tempranillo

Beef Guinness Smoked Oyster Pie

Print Recipe

Delicious Beef Guinness Smoked Oyster Pie recipe perfect for cold winter evenings.

• Author: Flaevor
• Total Time: 2.5 hours
• Yield: 4 1x
• Category: Beef
• Cuisine: Slow-Cooked Winter Pie

Ingredients

Scale 1x2x3x

• 1 large red onion, peeled and grated
• 1 clove garlic, crushed
• 1/2 tsp dried chilli flakes
• 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

Instructions

1. Season beef with salt and pepper and fry in hot oil until browned on all sides (but not cooked through). Remove from pan and set aside.
2. Using the same pan with beef juices, over medium heat fry onion, garlic, chilli, carrot and celery until soft.
3. Return beef to the pan along with thyme leaves and flour, combine well and cook for 1 minute.
4. Pour in Guinness, bring to the boil then simmer until half the liquid has evaporated
5. Next add the stock and bring to the boil. Once boiling 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 220°C (200°C  fan-assisted). Lightly flour a work surface and roll puff pastry out to approx. 3mm thickness.
7. Drain smoked oysters from tin juices and roughly chop. Stir them through the beef mixture, then spoon into a pie dish. Drape pastry over the edges of the pie dish and cut off the excess, leaving a centimetre or so of pastry overlapping the sides
8. Pinch edges well to seal. At this point, you can decorate your pie by using leftover 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. Serve.

Keywords: recipe, food, beef pie, beef and oyster pie, Guinness beef pie, pie, winter recipes