Steak and oyster pie
|Steak and oyster pie|
|Alternative names||Beef and oyster pie|
|Place of origin||England|
|Main ingredients||Beef, oysters|
|Cookbook:Steak and oyster pie Steak and oyster pie|
Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and oyster pie may be made with bluff oysters, and may use brewed, alcoholic beverages, such as ales and stouts. This dish is also prepared by Rick Stein using guinness.
- Vallely, Paul (2010-09-18). "Shucks!: Why British oysters are off the menu - Features - Food & Drink". The Independent. Retrieved 2012-08-04.
- "On oysters: The British origin of a robust American tradition from Oystermania and A Riverine Expedition". British Food in America. Retrieved 2012-08-04.
- "Steak and Oyster Pie". Spectacularly Delicious. 2011-03-08. Retrieved 2012-08-04.
- "Mostly Food Journal - Cookbook Review - A Year at Ballymaloe". Mostlyfood.co.uk. 2010-07-31. Retrieved 2012-07-31.
- "Beef and Oyster Pie". Dinner Diary. Retrieved 2012-08-04.
- Michael Caines (1970-01-01). "Food - Recipes : Beef, oyster and ale pie". BBC. Retrieved 2012-08-04.
- Recipe from a 1909 New Zealand publication