Ingredients

• 1kg/2lb 2oz beef braising steak
• chopped
• salt and freshly ground black pepper
• 50ml/2floz vegetable oil
• 175g/6oz smoked bacon
• cut into large lardons
• 125g/4½oz onion
• chopped
• 125g/4½oz carrots
• peeled
• cut into batons
• 1-2 garlic cloves
• peeled
• chopped
• 125g/4½oz baby button mushrooms
• 25g/1oz plain flour
• 500ml/17½fl oz dark ale
• 1 tbsp chicken bouillon powder
• 2 litres/3½ pints boiling water
• 1 large bouquet garni (bay leaves
• parsley and thyme
• tied together with kitchen string)
• 1 tbsp wholegrain mustard
• 350g/12oz new potatoes
• larger ones halved
• 1 tsp tarragon
• leaves only
• chopped
• 12 large fresh oysters
• shucked
• 250g/9oz ready-rolled puff pastry
• 1 free-range egg
• plus 1 egg yolk
• beaten together with a pinch of salt

Directions

• Season the beef with salt and freshly ground black pepper. Heat a large pan until hot
• then add the vegetable oil and fry the beef for 2-3 minutes
• turning occasionally
• until browned all over.
• Add the smoked bacon and fry for a further 1-2 minutes
• then add the onion
• carrots
• garlic and mushrooms. Fry for 2-3 minutes
• then add the flour and stir well to prevent any lumps from forming. Cook for a further minute.
• Pour in the dark ale
• bring to the boil and cook for 8-10 minutes
• or until reduced by half. Dissolve the chicken bouillon powder in the water
• then add to the pan along with the bouquet garni
• wholegrain mustard and new potatoes. Bring to the boil and season with salt and freshly ground black pepper
• then reduce to a simmer and cook for two hours
• or until the beef is tender.
• Add the chopped tarragon to the pan and season
• to taste
• if necessary. Remove the pan from the heat and set aside to cool. Discard the bouquet garni.
• Preheat the oven to 200C/400F/Gas 6.
• Spoon the beef mixture into a 20cm x 15cm/8in x 6in pie dish and add the oysters
• folding them gently into the beef mixture.
• Roll out the puff pastry until it is 3mm thick
• then cut out pieces of pastry large enough to fit over the top of the pie dishes as a lid
• with a bit of overhang. Crimp the edges with your fingers
• securing the pastry to the dish.
• Prick the surface of the pastry with a fork
• then brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20 minutes
• or until the pastry is golden-brown and crisp.
• Serve the pies with sides of lightly boiled seasonal green vegetables
• such as green beans
• broccoli or spinach.