Oyster and Steak Pot Pie


  • 1kg round or topside steak, trimmed
  • ½ cup flour, seasoned to taste with pepper
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 2 celery sticks, chopped
  • 1 cup chopped mushrooms
  • ½ no added salt tomato paste
  • 1 tsp. Worcestershire sauce
  • 250ml Guinness
  • 250ml beef stock
  • 75ml strong coffee
  • 24 large oyster meat
  • ¼ cup chopped fresh parsley
  • 1 sheet rolled puff pastry


  1. Place meat and flour in a bag and toss to coat.
  2. Heat half the oil in a large pan and sauté the onion, carrot, parsnip and mushrooms for 3-4 minutes on high.
  3. Remove from pan.
  4. Heat remaining oil and cook the meat until browned on all sides.
  5. Add tomato paste and cook 1-2 minutes or until the paste turns a russet colour and becomes aromatic.
  6. Return vegetables to the pan with the Worcestershire sauce, Guinness, stock and coffer and cook on low for 1 hour, covered.
  7. Pre-heat oven to 190 C.
  8. Add the remaining ingredients, pour into an oiled casserole or deep pie dish and top with pastry.
  9. Bake for 20 minutes or until pastry is golden brown.

Serve 6-8.

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