Beef and Mustard Pie

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Set the oven to 150C/300F/Gas 2.
2. Season the flour with salt and pepper, then coat the beef pieces in it.
3. Heat half the rapeseed oil in a large casserole and brown the beef in batches, without crowding the pan, then lift each batch out.
4. Add the rest of the oil for the final batch, then return all the beef to the casserole.
5. Pour in the red wine and simmer until it has reduced by about half.
6. Stir in the beef stock, onion, carrots, thyme and mustard, season generously, cover, and transfer to the oven for two hours.
7. Take the pie filling out, taste and adjust the seasoning, discard the thyme sprigs, and leave to cool completely.
8. Once cool, raise the oven temperature to 200C/400F/Gas 6.
9. Spoon the beef mixture into a pie dish, brush the rim with egg yolk, and drape the pastry over the top, sealing and crimping the edges.
10. Brush the pastry all over with egg yolk, trim any excess, and bake for 30 minutes, or until deep golden and cooked through.
11. Meanwhile, boil the green beans in salted water for 4-5 minutes until just tender, then drain.
12. Toss the beans with the butter and black pepper, and serve alongside slices of the pie.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.