Ingredients with Measurements:
- 1 lb. beef sirloin, cut into small cubes
- 1/2 lb. fresh oysters, shucked
- 1/2 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes.
3. Add the beef cubes to the skillet and cook until browned on all sides, about 5 minutes.
4. Stir in the garlic, thyme, salt, and black pepper, and cook for another minute.
5. Sprinkle the flour over the beef mixture and stir until well combined.
6. Slowly pour in the beef broth and heavy cream, stirring constantly, until the mixture thickens.
7. Add the oysters to the skillet and cook for 2-3 minutes, until they are just cooked through.
8. Remove the skillet from the heat and stir in the cheddar and parmesan cheese until melted and well combined.
9. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
10. Place the pastry over the pie dish and trim the edges, leaving a 1-inch overhang.
11. Pour the beef and oyster mixture into the pie dish.
12. Brush the edges of the pastry with the beaten egg.
13. Bake the pie for 30-35 minutes, until the pastry is golden brown and the filling is hot and bubbly.
14. Let the pie cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 30g
Saturated fat per serving: 17g
Carbohydrates per serving: 22g
Protein per serving: 28g
Fiber per serving: 1g
Sugar per serving: 2g
Sodium per serving: 820mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef chuck or stew meat.
- Fresh oysters can be substituted with canned oysters.
- Cheddar cheese can be substituted with any other type of cheese.
- Heavy cream can be substituted with half-and-half or milk.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add diced potatoes or mushrooms to the beef mixture for extra flavor and texture.
- Use shrimp or scallops instead of oysters for a seafood twist.
- Add a splash of Worcestershire sauce or hot sauce to the beef mixture for a spicy kick.
Tips and Tricks:
- Be sure to shuck the oysters carefully to avoid any shell fragments.
- If the filling is too thick, add a little more beef broth or heavy cream to thin it out.
- To prevent the pastry from getting soggy, prick the bottom of the crust with a fork before adding the filling.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage Instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the pie for a pop of color.
Pairings:
Pair the pie with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Roasted Brussels sprouts, garlic mashed potatoes, or a simple green salad.
Troubleshooting Advice:
- If the filling is too thin, add a little more flour to thicken it up.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
- If the pastry is getting too brown, cover the edges with foil to prevent burning.
Food Safety Advice:
- Make sure to cook the oysters until they are just cooked through to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food History:
The origins of steak and oyster pie can be traced back to England in the 18th century, where it was a popular dish among the working class. The combination of beef and oysters was a way to stretch expensive ingredients and create a hearty, filling meal.
Flavor Profiles:
This pie is rich and savory, with a creamy filling and flaky pastry crust. The beef and oysters add a meaty, briny flavor, while the cheese and cream provide a luscious, indulgent texture.
Serving Suggestions:
Serve the pie as a main course for a cozy dinner party or family gathering. It pairs well with a variety of sides and can be customized to suit different tastes and preferences.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A