Oyster and Steak Pot Pie

1kg round or topside steak, trimmed

½ cup flour, seasoned to taste with pepper

1 tbsp. olive oil

1 onion, diced

2 carrots, chopped

1 parsnip, chopped

2 celery sticks, chopped

1 cup chopped mushrooms

½ no added salt tomato paste

1 tsp. Worcestershire sauce

250ml Guinness

250ml beef stock

75ml strong coffee

24 large oyster meat

¼ cup chopped fresh parsley

1 sheet rolled puff pastry

• Place meat and flour in a bag and toss to coat.

• Heat half the oil in a large pan and sauté the onion, carrot, parsnip and mushrooms for 3-4 minutes on high.

• Remove from pan.

• Heat remaining oil and cook the meat until browned on all sides.

• Add tomato paste and cook 1-2 minutes or until paste turns a russet colour and becomes aromatic.

• Return vegetables to pan with the Worcestershire sauce, Guinness, stock and coffer and cook on low for 1 hour, covered.

• Pre-heat oven to 190 C.

• Add the remaining ingredients, pour into an oiled casserole or deep pie dish and top with pastry.

• Bake for 20 minutes or until pastry is golden brown.

• Serve 6-8.