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
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.
- 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
- 440ml 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
- 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 630Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 156mgSodium: 1244mgCarbohydrates: 36gFiber: 3gSugar: 9gProtein: 28g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Now if only I could find gluten-free Guinness I’d be singing along with the best of the leprechauns!!!!
Noshing with the Nolands says
Hahaha Jill, I am sure you could sneak a sip!!!
Kristy @ Eat Play Love says
Absolutely comforting and a great way to use oysters. 🙂
Noshing with the Nolands says