Beef and Oyster pie

Assaisonner the Bœuf cubes with Sel and black Poivre

Chauffer a Cuillère à soupe of oil in the frying pan and Frire the meat over a high Chauffer

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

Ajouter extra oil if the pan seems dry.

In the same pan, Ajouter another Cuillère à soupe of oil and Cuire the shallots for 4-5 minutes, then Ajouter the Ail and Frire for 30 seconds

Ajouter the Bacon and Frire until slightly browned

Transfer the Oignon and Bacon mixture to the casserole dish and Ajouter the herbs.

Preheat the oven to 180C/350F/Gas 4.

Verser the stout into the frying pan and bring to the Bouillir, stirring to lift any stuck-on browned bits from the bottom of the pan

Verser the stout over the Bœuf in the casserole dish and Ajouter the stock

Couvrir the casserole and place it in the oven for 1½-2 hours, or until the Bœuf is tender and the sauce is reduced.

Skim off any surface fat, taste and Ajouter Sel and Poivre if necessary, then Remuer in the cornflour paste

Put the casserole dish on the hob – don’t forget that it will be hot – and Mijoter for 1-2 minutes, stirring, until thickened

Leave to cool.

Increase the oven to 200C/400F/Gas 6

To make the pastry, put the Farine and Sel in a very large bowl

Grate the Beurre and Remuer it into the Farine in three batches

Gradually Ajouter 325ml/11fl oz cold water – you may not need it all – and Remuer 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 Œuf.

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 Œuf to glaze

Put the dish on a baking tray and Cuire au four for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.