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Shelburne Country Inn Oyster, Beef, and Guinness Pie

Yield 8 servings
We like this pie coming hot out of the oven on those rainy winter days. We think you'll find it comforting, too.

Ingredients

  • Stew:
  • 1 1/2 cups chopped onion, divided
  • 3 tablespoons tomato paste
  • 3 thyme sprigs
  • 2 bay leaves
  • 1 (12-ounce) bottle stout beer (such as Guinness Stout)
  • 1 (12-ounce) boned sirloin steak, trimmed and cut into 1/2-inch cubes
  • 3 cups quartered small red potatoes (about 1 pound)
  • 1 1/2 cups sliced carrot
  • Cooking spray
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups chopped fresh spinach (about 12 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 shucked oysters
  • Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/3 cup ice water
  • 1 tablespoon 1% low-fat milk

Nutrition Information

  • calories 285
  • caloriesfromfat 30 %
  • fat 9.5 g
  • satfat 4.7 g
  • monofat 2.8 g
  • polyfat 1 g
  • protein 16.1 g
  • carbohydrate 34.6 g
  • fiber 4.8 g
  • cholesterol 53 mg
  • iron 5.7 mg
  • sodium 307 mg
  • calcium 86 mg

How to Make It

  1. To prepare stew, combine 3/4 cup onion, tomato paste, thyme, bay leaves, and beer in a large zip-top plastic bag. Add beef; seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove beef from bag, reserving the marinade.

  2. Cook potatoes and carrot in boiling water 7 minutes; drain. Rinse in cold water; drain.

  3. Heat a Dutch oven coated with cooking spray over medium-high heat. Add 3/4 cup onion and garlic; sauté 2 minutes. Add beef; cook 3 minutes or until browned. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Sprinkle 1/4 cup flour over the beef mixture, stirring to coat. Cook 2 minutes. Gradually add reserved marinade, stirring well, and bring to a boil. Reduce heat, and simmer 20 minutes. Add potatoes, carrot, spinach, 1/4 teaspoon salt, and pepper; cook 20 minutes or until potatoes are tender. Discard thyme and bay leaves. Remove from heat, and cool slightly. Spoon into a 10-inch deep-dish pie plate coated with cooking spray. Top with oysters.

  4. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1 cup flour and 1/4 teaspoon salt in a bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball).

  5. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.

  6. Preheat oven to 350°.

  7. Remove 1 sheet of plastic wrap; fit the dough over top of beef mixture. Remove top sheet of plastic wrap. Fold the edges under beef mixture. Brush surface with milk. Pierce top of dough with a fork; bake at 350° for 40 minutes or until the filling is bubbly and crust is browned.