Name: Beef and Mustard Pie
Yield: 6 servings
Cuisine: British
Ingredients: 1kg Beef; 2 tbs Plain Flour; 2 tbs Rapeseed Oil; 200ml Red Wine; 400ml Beef Stock; 1 finely sliced Onion; 2 chopped Carrots; 3 sprigs Thyme; 2 tbs Mustard; 2 free-range Egg Yolks; 400g Puff Pastry; 300g Green Beans; 25g Butter; pinch Salt; pinch Pepper

Beef

6 servings

831 cal/serving

Instructions

Step 1

Preheat the oven to 300°F.

Step 2

Toss the beef with the plain flour and season with salt and black pepper

BeefPlain FlourSaltPepper

Step 3

Heat a large casserole until hot, add half the rapeseed oil and enough coated beef to cover the bottom

Rapeseed Oil

Step 4

Fry the beef until browned on each side, then remove and set aside

Step 5

Repeat frying with the remaining rapeseed oil and the remaining coated beef

Rapeseed Oil

Step 6

Return the beef to the pan, add the red wine and cook until reduced by half, then add beef stock, onion, carrots, thyme and mustard and season with salt and pepper

Red WineBeef StockOnionCarrotsThymeMustardSaltPepper

Step 7

Cover with a lid and place in the oven for two hours

Step 8

Remove from the oven, check seasoning, remove the thyme and set aside to cool

Thyme

Step 9

Preheat the oven to 400°F.

Step 10

Transfer the cooled beef filling to a pie dish, brush the rim with beaten egg yolks and lay the puff pastry over the top, brushing the pastry with more beaten egg

Egg YolksPuff Pastry

Step 11

Trim excess pastry to crimp the edges and bake in the oven for 30 minutes or until golden-brown and cooked through

Step 12

Bring a saucepan of salted water to the boil, add the green beans and cook for 4–5 minutes or until just tender

Green BeansSalt

Step 13

Drain the beans, toss with the butter and season with black pepper

ButterPepper

Step 14

Serve a spoonful of pie on each plate with some green beans alongside