Steak and Oyster Pie

Bit of history. In Victorian London the working-class used to eat oysters as they were free, (all they had to do was to go down to the Thames at low tide) or very cheap. How times have changed! As good meat was expensive they created a pie that used the cheapest cuts of meat plus oysters to bulk it out. So I thought I'd do a search for a recipe and here it is. I have modified it to use tinned smoked oysters as they are cheaper and more available then the fresh ones.

1 kg braising steak cut into 2inch cubes
1 large onion, chopped
3 carrots, chopped
300 ml water (I added a Knorr beef stockpot to this for increased flavour)
Half teaspoon dried thyme
1 tablespoon dark soy sauce
1 tablespoon cornflour (to thicken)
4 x 85g cans smoked oysters, drained (John West)
2 tablespoons chopped fresh parsley
500g Jus-Rol puff pastry
Salt and pepper
Beaten egg, to glaze

Serves 6 (or several days of hearty meals!)

1 Combine the steak, onion and carrots in a large saucepan. Add the water, thyme and soy sauce with salt and pepper to taste. Bring to the boil, then lower the heat, cover and simmer for about 1½ hours, until the meat is tender.

2 Taste and add more seasoning if necessary. In a cup, blend the cornflour to a paste with a little water. Stir into the pan, and simmer until the sauce is thickened and smooth. Stir in the oysters and parsley and leave to cool.

3 Roll out half of the pastry on a lightly floured surface and line a 2 pint ovenproof dish or a 9 inch pie plate. I blind baked this to seal the base, but you may choose not to do this. Place the cooled meat mixture over the pastry. Dampen the edges with water. Roll out the remaining pastry and cover the pie. Trim the edges, then knock back the edges with a knife and flute to seal.

4 Re-roll the pastry trimmings and cut into stars or leaves. Attach to the pie with a little of the beaten egg. Brush the top of the pie with beaten egg and bake at 200°C for 35-40 minutes, using the top rack covered in aluminium foil to prevent burning, until the pastry is crisp and golden brown. Serve hot with mashed potatoes, and a green vegetable such as cabbage or Brussels sprouts.

Note: I use an extender ring.

Its really lovely and makes an interesting change from the usual meat pie.

Thank you for this lovely pie recipe John

and

for the History lesson. I have learned something new today

I have added your recipe in the A to Z of recipes to make it easier for members to find

for taking the time to share this recipe, John