Steak, Guinness and Oyster Pie

I created this Steak, Guinness, and Oyster Pie because I am not a big fan of organ meats like kidney to make your traditional steak and kidney pie. That is maybe too British anyway and not Irish.

I know I had some really good big oysters in a pub called Dirty Nelly’s just beside Bunratty castle in Ireland in the summer of 2009. So here is my rendition of a Steak and Oyster Pie.

To me, it tasted like a really good surf and turf. If you don’t like oysters, omit them. The filling is so rich and good. It has loads of alcohol in it so it must be Irish!!!

Steak, Guinness and Oyster Pie

Tara Noland

I came up with this Steak, Guinness and Oyster Pie because I am not a big fan of organ meats like kidney to make your traditional steak and kidney pie. That is maybe too British anyway and not Irish.

4 from 4 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dinner

Cuisine Irish

Servings 4 Servings

Calories 630 kcal

Ingredients

 

• 2 Tbsp. olive oil
• 1 lb. stewing beef cut into bite-sized pieces
• 6 slices thick-cut bacon cut into lardons
• 1 Tbsp. butter
• 5 shallots sliced
• 2 medium onions diced
• 2 garlic cloves minced
• 12 medium mushrooms sliced
• 1 tsp. thyme dried
• 440 ml can Guinness beer
• 1 cup red wine
• 1 cup Madeira
• 10 oz. can beef broth
• Salt and pepper to taste
• 2 Tbsp. butter
• 2 Tbsp. flour
• 8 oysters cut up in smaller pieces
• One package frozen puff pastry defrosted
• 1 egg lightly beaten

Instructions

 

• Heat the oil in a large pot and fry the beef in small amounts until well browned, don’t overcrowd your pot.
• Remove beef and set aside.
• Fry bacon lardons until brown. Remove bacon and drain off fat.
• Add 1 Tbsp. butter to pan and saute shallots, onion, thyme, mushrooms, and garlic scraping up browned bits from the pan as the onion and mushrooms begin to sweat.
• Cook 5-6 min. until onions are translucent and the mushrooms have lost their liquid.
• Add back the beef and bacon. Pour in the Guinness, red wine, Madeira and beef broth.
• Cover and cook on a simmer for 1 1/2 hours.
• Adjust seasoning with salt and pepper to taste.
• Make a paste of the 2 Tbsp. of butter and 2 Tbsp. of flour and add to simmering stew.
• Stir until thickened.
• Remove from heat and add oysters.
• Pour into a shallow oval casserole dish.
• Preheat oven to 400F.
• Roll out the puff pastry on a floured surface and then place it on top of the casserole, trimming to fit.
• Brush with the beaten egg.
• Using leftover pieces of puff pastry cut out three shamrocks with a cookie cutter and place on top of pastry at equal distances apart and brush with beaten egg.
• Bake for 25-30 min., until the pastry has risen and is golden brown. Serve immediately.
• Enjoy with more wine or a Guinness. Now that’s Irish!!!

Nutrition

Serving: 1Calories: 630kcalCarbohydrates: 36gProtein: 28gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 156mgSodium: 1244mgFiber: 3gSugar: 9g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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