Name: Beef and Oyster Pie
Yield: Serves 4
Cuisine: British
Ingredients: 3 tbsp plain flour; 1-2 tsp cornflour (if needed); 1 medium onion, peeled and finely chopped; 1 tsp salt; 200 ml dark ale, such as Hix Oyster Ale or Guinness; 1 tbsp chopped parsley; salt and freshly ground black pepper; 225 g self-raising flour, plus extra for dusting; 2 tbsp fresh white breadcrumbs; 1.5 litres hot beef stock; 1 garlic clove, peeled and crushed; 1 kg trimmed flank or shin of beef; 1 free-range medium egg, beaten, to glaze; vegetable oil for frying; 1 small bay leaf; 1 tsp tomato purée; 60 g butter, chilled and coarsely grated; 85 g shredded beef suet; 12 large oysters, 8 shucked, 4 left in the half-shell; 1 tsp chopped thyme leaves; a generous knob of butter; 30 g butter

Preparation info

Serves
4

Difficulty
Complex

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Pies are a great way to use the less expensive, yet full-flavoured meat cuts, such as flank and shin of beef, mutton shoulder and neck, and ox cheeks. Tucking in, a few shucked oysters adds a touch of luxury.

Ingredients

1 kg trimmed flank or shin of beef
3 tbsp plain flour
salt and freshl

Method

Cut the meat roughly into 3 cm cubes. Season half of the flour with salt and pepper and use to lightly flour the meat. Heat a little oil in a large, heavy-based frying pan and fry the meat in 2 or 3 batches over a high heat until nicely browned. Set aside on a plate.

Melt the butter in a large, heavy-based pan or flameproof casserole and fry the onion and garlic for a few minutes until