Step 2

In the same pan, add another tbsp oil and cook the shallots for 4–5 minutes. Add the garlic and fry 30 seconds. Add the bacon and cook until lightly browned. Transfer the mixture to the casserole and add the herbs.

Step 3

Preheat oven to 180°C (350°F). Pour the stout into the frying pan and bring to a boil, scraping up any browned bits. Pour over the beef. Add the stock, cover, and place in the oven for 1½–2 hours until the beef is tender.

Step 4

Remove from oven, skim any surface fat, season to taste, then stir in the cornstarch paste. Simmer on the stovetop for 1–2 minutes, stirring, until thickened. Leave to cool.

Step 5

Increase oven to 200°C (400°F). Make the rough-puff pastry: put flour and salt in a large bowl. Grate in the chilled butter in three batches, stirring as you go. Add cold water (up to 325 ml) a little at a time and stir with a knife until the dough just comes together. Knead lightly and set aside 250 g for the lid.

Step 6

Roll out the remaining pastry until 2 cm larger than your pie dish. Line the dish with the pastry, pile in the filling and tuck the oysters throughout. Brush the pastry edge with beaten egg, then lay the lid over the top, pressing edges to seal. Trim with a knife and brush the top with egg wash.

Step 7

Place the dish on a baking tray and bake for 25–30 minutes until the pastry is golden and the filling is bubbling.