A nod to history in this pie . A " Charles Dickens" Oyster pie, meets the Romans London Made by hand, this is full of classic British flavours: English mustard, Worcestershire sauce, and Mersea Island Oyster Stout from Essex.
The beef is chuck steak, sourced from Wild & Rooted and other local Essex farms.
The all butter shortcrust is made by hand from scratch.
Beef & Mersea Island Stout Pie
Shortcrust Pastry (Wheat ),Butter [Milk], Free Range Egg Beef (21%), Oyster Stout (7%) (Water, Malted Barley, Wheat, Molluscs,Hops), Roasted Onion Puree 6%), Beef Stock (Beef Bones, Water, Salt), Natural Flavouring, Water, Glucose Syrup, Salt, Rapeseed Oil, Tomato Puree,Worcester Sauce (Fish), Salt,Thyme,Black Pepper.
We braise the beef in Mersea Island Oyster Stout until tender.
We introduce pre roasted onion puree, roasted onion and a few mushrooms add some flour and thyme. Then slowly we add the stout that the meat has braised in and some beef stock to make a rich, sauce. Worcestershire sauce and English mustard are stirred in at the end to enhance the classic steak and stout flavour.
It is then fully encased in our own all butter shortcrust pastry.