Beef and Oyster Pie with laverbread, Guinness and Mor Ketchup gravy

Directions

1. Season the pieces of diced steak and mix with the flour and shake off, but reserve the excess flour.

2. Heat 3 tablespoons of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides.
3. Transfer to a plate. Add another tablespoon of the oil, half the butter and the mushrooms to the pan and fry briefly.

4. 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.

5. 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.

6. Cover and simmer until the meat is just tender. For around 1 hour (ish).

7. Lift the meat, mushrooms and onions out of the gravy with a slotted spoon and put into a deep pie dish.

8. Bring the gravy to the boil and reduce until thickened.

9. Remove the bay leaves and thyme and check seasoning and adjust to taste.

10. Pour into pie dish and stir and let cool
11. Preheat the oven to 200˚ C.

12. Now shuck the oysters and place the oysters into the pie dish with the cooked and cooled pie mix.

13. Roll out the pastry on a lightly floured surface until it is 2.5 cm larger than the top of the pie dish.
14. Cut off a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dish.

15. Brush the seal with more egg, and cut a small cross into the centre of the pie.

16. Press the edges together well to seal.

17. Trim away the excess overhanging pastry and crimp the edges between your fingers to give an attractive finish.

18. Chill in the fridge for 20 minutes to relax the pastry.

19. 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.