Instruction

• Season the beef cubes with salt and black pepper
• Heat a tablespoon of oil in the frying pan and fry the meat over a high heat
• Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over
• Add extra oil if the pan seems dry
• In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds
• Add the bacon and fry until slightly browned
• Transfer the onion and bacon mixture to the casserole dish and add the herbs
• Preheat the oven to 180C/350F/Gas 4
• Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan
• Pour the stout over the beef in the casserole dish and add the stock
• Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced
• Skim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste
• Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened
• Leave to cool
• Increase the oven to 200C/400F/Gas 6
• To make the pastry, put the flour and salt in a very large bowl
• Grate the butter and stir it into the flour in three batches
• Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together
• Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid
• Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using
• Line the dish with the pastry then pile in the filling, tucking the oysters in as well
• Brush the edge of the pastry with beaten egg
• Roll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife
• Brush with beaten egg to glaze
• Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling