Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian[1] English dish.[2][3] It is also common in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House,[4] and as a classic dish of the Ballymaloe Cookery School.[5] In the United States, it's a regional dish of Norfolk, Virginia.[citation needed] There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous.[6] In New Zealand, steak and oyster pie may be made with Bluff oysters. It may also be made with ale.[7][8] The dish is prepared by Rick Stein using Guinness beer.
^Vallely, Paul (2010-09-18). "Shucks!: Why British oysters are off the menu - Features - Food & Drink". The Independent. Archived from the original on 2022-05-24. 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.
^"Eugene Register-Guard - Google News Archive Search". Retrieved 14 September 2016.
^"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. Archived from the original on 2015-06-18. Retrieved 2012-07-31.
^"Schenectady Gazette - Google News Archive Search". Retrieved 14 September 2016.
^"Beef and Oyster Pie". Dinner Diary. Retrieved 2012-08-04.
^Michael Caines. "Food - Recipes : Beef, oyster and ale pie". BBC. Retrieved 2012-08-04.
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