Steak and Oyster Pie

Originally when oysters were cheap they would have been included in this recipe to stretch the meat. A delicious pie for an autumn dinner party.

Serves 4-6

1½ lbs (675g) best-quality beef, eg, round steak, best chuck or thick rib steak

Salt and freshly ground pepper

1 oz (30g/¼ stick) butter

1 large onion, chopped, approx 8 ozs (225g)

1 tbsp white flour

1 pint (600ml) home-made beef stock

8 ozs (225g) sliced mushrooms

12 Gigas or Native Irish oysters Roux if necessary

9 ozs (255g) puff, flaky or rough puff pastry

Egg wash

Cut the beef into 1½ inch (4cm) cubes, and season with salt and freshly ground pepper. Melt a little butter in a frying pan and seal the meat over a high heat.

Remove the meat to a plate, add the onions to the pan and cook for 5-6 minutes approx.

Add flour, stir and cook for 1 minute, blend in stock, add meat, bring to the boil, transfer to a casserole, cover and simmer on a low heat or cook in a low oven for 1½-2 hours.

Meanwhile, sauté the mushrooms in a little butter, season with salt and pepper, keep aside.

Open the oysters and put in a bowl with their juice. When the meat is tender, thicken the juice slightly with roux if necessary. Add the mushrooms, oysters and their juice to the stew. Bring back to the boil for 2-3 minutes, taste for seasoning.

Allow to get cold, put into a pie dish, and cover with pastry.

Brush with egg wash and cook in a hot oven 250C/475F/regulo 9 for 10 minutes, reduce the heat to moderate 180C/350F/regulo 4 and cook for a further 15-20 minutes or until pastry is puffed and golden.