Shelburne Country Inn Oyster, Beef, and Guinness Pie

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black
• 0.3 cup butter 
• 1.5 cups carrots sliced
• 0.3 cup flour all-purpose
• 1 cup flour all-purpose
• 2  garlic cloves minced
• 0.3 cup ice water 
• 1 tablespoon milk 1% low-fat
• 1.5 cups onion divided chopped
• 1 pound potatoes red quartered
• 0.3 teaspoon salt 
• 12  shucked oysters 
• 12 ounce boned sirloin steak trimmed cut into 1/2-inch cubes
• 12 ounces pkt spinach fresh chopped
• 12 ounce stout beer (such as Guinness Stout)
• 3  thyme sprigs 
• 3 tablespoons tomato paste 

Equipment

• bowl
• oven
• knife
• blender
• plastic wrap
• ziploc bags
• measuring cup
• dutch oven

Directions

1. To prepare stew, combine 3/4 cup onion, tomato paste, thyme, bay leaves, and beer in a large zip-top plastic bag.
2. Add beef; seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally.
3. Remove beef from bag, reserving the marinade.
4. Cook potatoes and carrot in boiling water 7 minutes; drain. Rinse in cold water; drain.
5. Heat a Dutch oven coated with cooking spray over medium-high heat.
6. Add 3/4 cup onion and garlic; saut 2 minutes.
7. Add beef; cook 3 minutes or until browned. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife.
8. Sprinkle 1/4 cup flour over the beef mixture, stirring to coat. Cook 2 minutes. Gradually add reserved marinade, stirring well, and bring to a boil. Reduce heat, and simmer 20 minutes.
9. Add potatoes, carrot, spinach, 1/4 teaspoon salt, and pepper; cook 20 minutes or until potatoes are tender. Discard thyme and bay leaves.
10. Remove from heat, and cool slightly. Spoon into a 10-inch deep-dish pie plate coated with cooking spray. Top with oysters.
11. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife.
12. Combine 1 cup flour and 1/4 teaspoon salt in a bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
13. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball).
14. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.
15. Roll dough, still covered, into an 11-inch circle.
16. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.
17. Preheat oven to 35
18. Remove 1 sheet of plastic wrap; fit the dough over top of beef mixture.
19. Remove top sheet of plastic wrap. Fold the edges under beef mixture.
20. Brush surface with milk. Pierce top of dough with a fork; bake at 350 for 40 minutes or until the filling is bubbly and crust is browned.