Hearty Steak and Oyster Pie Recipe

Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. dried thyme
- 1/2 cup unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine
- 1/4 cup Worcestershire sauce
- 2 cups fresh oysters, shucked
- 1 sheet puff pastry, thawed
- 1 egg, beaten

Special equipment needed:
- 9-inch pie dish
- rolling pin

Step-by-step instructions:

1. Preheat oven to 375°F.

2. In a large bowl, mix together flour, salt, black pepper, paprika, and dried thyme. Add beef cubes and toss to coat.

3. In a large skillet, melt butter over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes. Remove beef from skillet and set aside.

4. In the same skillet, add onion and garlic. Cook until onion is translucent, about 3 minutes.

5. Add beef broth, red wine, and Worcestershire sauce to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

6. Add beef cubes back to the skillet and stir to combine. Add oysters and stir gently.

7. Pour mixture into a 9-inch pie dish.

8. Roll out puff pastry on a floured surface to fit the top of the pie dish. Place puff pastry on top of the beef and oyster mixture. Brush with beaten egg.

9. Bake for 30-35 minutes, or until puff pastry is golden brown.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 550
Fat: 34g
Saturated Fat: 16g
Cholesterol: 170mg
Sodium: 1150mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 2g
Protein: 36g

Substitutions for ingredients:
- Beef chuck can be substituted with beef sirloin or beef round.
- Red wine can be substituted with beef broth or chicken broth.
- Fresh oysters can be substituted with canned oysters.

Variations:
- Add diced potatoes and carrots to the beef and oyster mixture for a heartier pie.
- Use a different type of seafood, such as shrimp or scallops, instead of oysters.

Tips and tricks:
- Make sure to shuck the oysters properly and discard any that are not fresh.
- If the puff pastry starts to brown too quickly, cover the pie with foil and continue baking.

Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Preheat oven to 350°F.
- Place pie in oven and bake for 15-20 minutes, or until heated through.

Presentation ideas:
- Serve the pie on a large platter with a side of mashed potatoes and green beans.

Garnishes:
- Sprinkle chopped parsley or chives on top of the pie before serving.

Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green beans

Troubleshooting advice:
- If the pie filling is too thin, mix together 1 tbsp. cornstarch with 2 tbsp. cold water and add to the skillet. Cook for an additional 5 minutes, or until thickened.

Food safety advice:
- Make sure to cook the beef and oyster mixture to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Steak and oyster pie is a traditional British dish that dates back to the 18th century.

Flavor profiles:
- The beef and oyster mixture is savory and rich, while the puff pastry adds a flaky, buttery texture.

Serving suggestions:
- Serve the pie hot out of the oven with a side of mashed potatoes and green beans.

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Region: British

Taste: Rich, Savory, Buttery, Umami, Hearty