Steak, guinness and oyster pie

Ingredients
3-4 tbsp Olive oil
400g stewing steak, cut into bite-sized chunks
1 tbsp Butter
5 whole Shallots
200g smoked lardons of Bacon
Thyme, for seasoning
2 Onions, finely chopped
900ml Guinness
2 clove Garlic, finely chopped
200ml Red wine
200ml Madeira
8 Oysters
375 g ready-to-roll Puff pastry
1 Egg, lightly beaten

Method
1. Heat the oil in large casserole dish and fry the beef over a medium heat until browned all over. Remove the beef and set aside.

2. Melt the butter in the pan and add the shallots. Cook for 3-4 minutes.

3. Add the bacon, thyme and onions and cook for 3-4 minutes more. Remove and set aside. Add the Guinness to the pan and stir in the cooked bacon and onion mixture. Cook for 3-4 minutes and then add the meat.

4. Stir in the garlic, red wine and Madeira. Cover and cook slowly for 1 hour 30 minutes. Remove from the heat and stir in the oysters.

5. Set the oven to 200°C/gas 6. Roll the pastry out to cover the top of the casserole dish and crimp the edges neatly. Brush with beaten egg and bake for 25-30 minutes, until the pastry is risen and golden. Serve immediately.