Beef and Oyster Pie

Method

1. 01

   Heat the oven to 325°F (165°C). Season beef chuck with half the salt and the black pepper. Brown in olive oil in a Dutch oven over medium-high heat in three batches for 4 minutes each; set aside.

2. 02

   Cook bacon and shallots in the same pot for 6 minutes until lightly browned. Add garlic and thyme and cook for 1 minute. Add stout, scrape the base and simmer for 3 minutes; return beef with bay leaves and beef stock.

3. 03

   Cover and braise for 2 hours until the beef is fork-tender and above 145°F. Discard bay leaves. Mix cornstarch with the slurry water, stir into the gravy and simmer on the stove for 2 minutes until thick. Spread in a shallow container and cool for 45 minutes, then refrigerate for 30 minutes.

4. 04

   Meanwhile, rub butter into flour and remaining salt, leaving small butter pieces. Stir in the cold pastry water just until a dough forms. Divide into two pieces, one slightly larger, flatten and chill for 30 minutes.

5. 05

   Heat the oven to 400°F (200°C) with a sheet pan inside. Roll the larger dough piece between parchment to line a deep 9-inch pie dish. Add cold beef filling and nestle in oysters with their reserved liquor.

6. 06

   Roll out the lid, brush the pastry rim with egg and cover the pie. Crimp, cut three steam slits and brush the top with egg. Place on the hot sheet pan and bake for 45-50 minutes until golden, the center is bubbling and the oysters reach 145°F. Rest for 10 minutes before cutting.