Beef and Mustard Pie
A hearty British beef and mustard pie with tender braised beef in a rich mustardy sauce, baked under golden puff pastry and served with buttery green beans.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1000 g beef
- 2 tbsp plain flour
- 2 tbsp rapeseed oil
- 200 ml red wine
- 400 ml beef stock
- 1 pcs onion (finely sliced)
- 2 pcs carrots (chopped)
- 3 pcs thyme (sprigs)
- 2 tbsp mustard
- 2 pcs egg yolks (beaten)
- 400 g puff pastry
- 300 g green beans
- 25 g butter
- pinch salt
- pinch black pepper
Directions
- Preheat oven to 150C.
- Toss beef with plain flour and season with salt and black pepper.
- Heat a large casserole, add half the rapeseed oil and brown enough beef to cover the bottom, remove and repeat with remaining oil and beef.
- Return all beef to the pan, add red wine and cook until liquid reduces by half.
- Add beef stock, sliced onion, chopped carrots, thyme and mustard, season with salt and pepper.
- Cover and braise in the oven for 2 hours.
- Remove from oven, check seasoning, remove thyme and set beef mixture aside to cool.
- Preheat oven to 200C.
- Transfer cooled beef mixture to a pie dish, brush rim with beaten egg yolks and lay puff pastry over the top.
- Brush pastry with more beaten egg, trim excess to crimp edges and bake for 30 minutes or until golden and cooked through.
- For the green beans: boil a saucepan of salted water, cook beans 4-5 minutes until just tender, drain and toss with butter and black pepper.
- Serve slices of pie with buttery green beans alongside.