Beef and oyster pie

Beef and oyster pie

Oysters were once as cheap as chips and were used as filled in pies like this. Now a beef and oyster pie is posh enough for a prince. The original surf and turf!


  • 900g/2lb stewing beef, trimmed, cut into rough 3cm/1¼in cubes
  • 2-3 tbsp sunflower oil
  • 3 long shallots, quartered
  • 2 garlic cloves, finely chopped
  • 125g/4½oz smoked, rindless, streaky bacon rashers, cut into 1cm/½in strips
  • 1 tbsp roughly chopped thyme leaves
  • 2 bay leaves
  • 330ml/11fl oz stout
  • 400ml/14fl oz beef stock (made with one stock cube)
  • flaked sea salt and freshly ground black pepper
  • 2 tbsp cornflour, blended with 2 tbsp water to make a smooth paste
  • 8 oysters, freshly shucked

For the pastry

  • 400g/14oz plain flour, plus extra for rolling
  • ¼ tsp salt
  • 250g/9oz butter, frozen for at least 2 hours
  • 1 free-range egg, beaten, to glaze