The combination of oysters and beef is nothing new, the sweet, salty oysters cut through the rich sauce and strong beefy flavours to create a truly warming hug in a pie.

Serves 4

  • 250g beef shin or stewing steak
  • Salt and freshly ground pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion coarsely chopped
  • 1 tablespoons all-purpose flour
  • 500ml good beef stock
  • 300g mushrooms, sliced 1
  • 2 Colchester rock oysters
  • 2 packets of ready made puff pastry or make your own
  • 1 egg


Heat oven to 160˚ C.

Cut the beef into 2cm in cubes and season. Heat half the butter with the oil in a frying pan and sear the meat over high heat. Transfer the meat to a plate, add the onions to the pan and cook for 5–6 minutes, stirring occasionally. Add the flour, stir and cook for 1 minute. Gradually mix in the stock, add the meat and bring to a boil. Transfer to a casserole dish, cover and bake for 1 1⁄2–2 hours.

Meanwhile, fry the mushrooms over high heat in the rest of the butter, season, and keep aside. Open the oysters, tip away the liquid and put in a bowl. When the beef is tender, you may need to thicken the meat juices in the casserole slightly with roux (if necessary). Add the mushrooms and oysters to the casserole. Bring back to a boil for 2–3 minutes and taste for seasoning. Let cool.

Increase the oven temperature to 220º C. Line the bottom of your pie dish with pastry, fill with beef and oyster mixture cover the top with pastry and seal. Brush the top of the pie with a beaten egg wash and cook in the oven for 10 minutes (this quick burst of heat rises the pastry). Then reduce the oven to 180ºC and cook for another 15–20 minutes, or until the pastry is puffed and golden.


Recipe adapted from Darina Allen.

Tags: Oyster Oysters