Beef and Mustard Pie
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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
Instructions
- Heat the oven to 150°C (300°F). Season the flour with salt and pepper, then toss the beef chunks in it to coat.
- Warm half the oil in a large ovenproof casserole over high heat. Brown the beef in batches — just enough to cover the base each time — turning to colour all sides, then set aside. Use the rest of the oil for the second batch.
- Return all the beef to the pot, pour in the wine, and let it bubble until reduced by half.
- Add the stock, onion, carrots, thyme, and mustard, and season. Cover and braise in the oven for 2 hours.
- Take it out, taste and adjust the seasoning, discard the thyme, and let the filling cool — this keeps the pastry from melting when you assemble.
- Raise the oven to 200°C (400°F). Spoon the cooled beef into a pie dish, brush the rim with beaten egg yolk, drape the puff pastry over the top, and brush the surface with more egg.
- Trim the pastry, leaving a little overhang to crimp the edges. Bake about 30 minutes, until the crust is puffed and deep golden.
- Meanwhile, boil the green beans in salted water for 4–5 minutes until just tender. Drain and toss with the butter and a little pepper.
- Serve a generous spoonful of pie with the beans alongside.
Adapted from TheMealDB and rewritten in our own words.