Steak and Oyster Pie
PREP TIME: 1 1/2 Hours
MAKES: 2 (9-inch) pies


Each month, employees of Chef John Folse & Company celebrate the foods from other countries and cultures. Each person does their own research and prepares a dish for a potluck lunch that one would see on the tables of that country. This month's theme was Irish, and this traditional pie was prepared by corporate executive chef, Jay Kimball.


  • 1pound beef stew meat, cubed
  • 1 pint oysters in liquor
  • 2 tbsps butter
  • 1/2 cup onions, chopped
  • 1/2 cup celery, chopped
  • 1 tbsp garlic, chopped
  • 2 tbsps flour
  • 1 quart beef broth
  • 3 red potatoes, diced
  • 6 button mushrooms, sliced
  • 1 tbsp parsley
  • salt and pepper to taste
  • 2 (9-inch) pie crusts, with tops

Preheat oven to 350 degrees F. In a cast iron dutch oven, melt butter over medium-high heat. Season beef with salt and pepper and sear until brown on all sides. Remove from pot and set aside. Add onions, celery and garlic and sauté five minutes, or until vegetables are wilted. Add flour and, using a wire whisk, stir constantly until roux is achieved. Should black specks appear, discard and begin again. Add beef broth and meat and bring to a rolling boil. Reduce heat and simmer until beef is tender, approximately 20 minutes. Add potatoes and mushrooms and cook an additional 10 minutes. Add oysters and parsley and adjust seasonings to taste using salt and pepper. Spoon mixture into 2 (9-inch) pie crusts. Place pies on a large baking sheet and bake in oven for 35 minutes until golden brown. Serve while hot and bubbly.

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