Beef and Oyster Pie

Instructions

1. Prepare the beef
   Toss the beef cubes in the seasoned flour until evenly coated. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan. Transfer browned meat to a plate and set aside.
2. Create the flavor base
   In the same pot, add the remaining oil and reduce heat to medium. Add the onions, carrots, and celery, cooking for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
3. Simmer the stew
   Return the beef to the pot along with any accumulated juices. Pour in the ale or stout and beef stock. Add the bay leaves and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours or until the beef is very tender, stirring occasionally.
4. Prepare for baking
   Preheat the oven to 200°C/400°F/Gas Mark 6. Once the beef is tender, remove from heat and discard the bay leaves. Gently stir in the oysters along with their liquor. Check seasoning and adjust if necessary. Transfer the mixture to a deep pie dish (approximately 23cm/9-inch diameter).
5. Assemble the pie
   Roll out the pastry on a lightly floured surface until it's about 3mm (1/8 inch) thick and large enough to cover your pie dish with some overhang. Carefully place the pastry over the filled dish. Trim the edges leaving about 2cm (3/4 inch) overhang, then tuck and crimp the edges. Cut a small hole in the center to allow steam to escape. Brush the top with beaten egg for a golden finish.
6. Bake to perfection
   Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown. Allow the pie to rest for 10 minutes before serving, as the filling will be extremely hot.