Steak and oyster pie

Steak and oyster pie, also known as beef and oyster pie, is a classic dish originating from Victorian England. Over the years, it has garnered admirers in countries such as Australia, New Zealand, Ireland, and the United States.

In Ireland, the dish holds a special place at Ballymaloe House and is a staple at the Ballymaloe Cookery School. Meanwhile, in the U.S., it is a cherished regional specialty in Norfolk, Virginia, where cuts like neck, flank, round, or rump are commonly used to make the pie.

To achieve its signature gelatinous texture, this dish is typically slow-cooked in a Dutch oven. There are numerous variations, too. Some recipes call for bluff oysters, while others incorporate ales and stouts to deepen the flavor profile. Notably, chef Rick Stein has his own rendition made with Guinness beer, adding a rich, robust taste to the pie.

Whether enjoyed in a cozy Irish kitchen or a Southern U.S. home, steak and oyster pie is a dish that brings comfort and tradition to the table.