Beef, oyster and stout cottage pies recipe | Gourmet Traveller recipe
Australian Gourmet Traveller recipe for beef, oyster and stout cottage pies.
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Cooking tools:
- Piping bag
- Potato ricer
- Pie weights
- Pie dish
- Rolling pin
- Cooling rack
- Colander
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Spoon
- Parchment paper
- Plastic wrap
- Refrigerator
- Plate
Ingredients
- 70 gm butter, coarsely chopped
- 2 tbsp sunflower oil
- 1 onion, thinly sliced
- 1.3 kg beef chuck, cut into 1cm pieces
- 1 tbsp plain flour
- 2 tbsp Worcestershire sauce
- 375 ml stout
- 24 oysters
- 360 gm parsnips, coarsely chopped (about 4)
- 500 gm floury potatoes, such as kennebec (about 4)
- 2 tbsp buttermilk
- To serve: boiled peas, buttered
- Shortcrust pastry
- 375 gm plain flour
- 10 gm salt
- 240 gm unsalted butter, finely chopped
- 1 egg
- 1½ tbsp milk
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