An instant classic that deserves to be showcased and is well worth the effort.
A sublime mix of beef, laverbread, oysters and Guinness, all topped with Mor Ketchup which puts this pie in the league of extraordinary!
Serve with the finest chips and peas or creamy
mash potato and smoky beans. Either way better with a glass of Guinness! We hope you enjoy.
Rated 5 stars by 1 users
Dinner
6 - 8
1 hour 30 minutes
35 minutes
An instant classic that deserves to be showcased and is well worth the effort.
A sublime mix of beef, laverbread, oysters and Guinness or Seaweed Beer! all topped with Mor Ketchup puts this pie in the league of extraordinary.
Serve with the finest chips and peas or creamy mash potato and smoky beans. Either way better with a glass of Guinness or our Trawlers Dread Black IPA! .
If Oysters really aren't your thing then leave them out (we don't recommend this!) and enjoy a beef and ale pie alternative.
Author:PBFC
1kg beef stewing meat - diced
35 g plain flour
5 tablespoons olive oil
35 g Welsh Sea Black Butter
225g mushrooms, trimmed
3 shallots, thinly sliced
1/2 teaspoon brown sugar
300 ml Guinness or Trawlers Dread
300 ml beef stock
2 tbsp of Laverbread
2 tbsp of Mor Ketchup
A sprinkle of thyme
2 bay leaves
1 tbsp of Captain Cats Mor Seasoning
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper
12 native or pacific oysters (optional- you can choose to leave them out and enjoy a wonderful beef and ale pie alternative! )
450 g puff pastry
1 small egg, beaten, for brushing
Season the pieces of diced steak and mix with the flour and shake off, but reserve the excess flour.
Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness or beer and the stock and bring to a simmer. Stir occasionally.
Add the laverbread , Mor Ketchup, worcestershire sauce, Captain Cats seasoning and then return the beef and mushrooms to the pan with the herbs and any other seasonings and add salt and pepper to taste.
Cover and simmer until the meat is just tender. For around 1 hour (ish).
Lift the meat, mushrooms and onions out of the gravy with a slotted spoon and put into a deep pie dish.
Bring the gravy to the boil and reduce until thickened.
Remove the bay leaves and thyme and check seasoning and adjust to taste.
Now shuck the oysters and place the oysters into the pie dish with the cooked and cooled pie mix.
Brush the seal with more egg, and cut a small cross into the centre of the pie.
Trim away the excess overhanging pastry and crimp the edges between your fingers to give an attractive finish.
Chill in the fridge for 20 minutes to relax the pastry.
Brush the top of the pie with the beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.
Serve with Chips and Peas or some lovely creamy mashed potato and smoky beans or seasonal vegetables.
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The Pembrokeshire Beach Food Company (PBFC) has joined the Câr-Y-Môr family.
The PBFC product range is now available to purchase from the Câr-Y-Môr website along with Câr-Y-Môr's own seaweed and shellfish selection.
