Victorian Stout and Smoked Oyster Pot Pies

1

Preheat your oven to 375°F (190°C).

2

Season the beef cubes generously with salt and black pepper.

3

In a large pot or Dutch oven, heat the oil over medium-high heat and brown the beef on all sides, then remove and set aside.

4

In the same pot, add the onion and carrots, cooking for about 5 minutes until softened.

5

Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw flour taste.

6

Pour in the stout beer and beef broth, scraping the bottom of the pot to release any browned bits.

7

Return the beef to the pot, add the thyme, reduce heat to low, cover, and simmer for 60 minutes or until the beef is tender.

8

Stir in the drained smoked oysters gently, then transfer the mixture to a pie dish or 4 individual ramekins.

9

Roll out the puff pastry to fit your dish, place it over the filling, and cut a few slits in the top for steam to escape.

10

Brush the pastry with the beaten egg and bake for 20-25 minutes until the crust is puffed and golden brown.

Ingredients