British·non-vegetarian·medium

Beef and Mustard Pie

Name: Beef and Mustard Pie
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 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

Alright, folks, let me tell you about my Beef and Mustard Pie recipe. It's a real crowd-pleaser, packed with flavorful beef, a touch of mustard, and a golden crust. So, here's what you need to do: preheat your oven and get that beef coated in flour, salt, and pepper. Now, here's where I made a funny mistake once - I accidentally used too much mustard and let me tell you, it was quite the spicy surprise! But hey, we learn from our blunders, right? My special tip for you: when adding the red wine, don't pour it all in at once. Slowly incorporate it, stirring gently to avoid any lumps. This way, you'll get a smooth, rich gravy every time. Now, remember to sauté those onions and carrots until they're nice and soft before adding them to the mix. Oh, and don't forget the thyme - it's the secret ingredient that takes this pie to the next level. Once it's all assembled, pop that pie in the oven and get ready to enjoy the comforting aromas that will fill your kitchen. Trust me, this Beef and Mustard Pie will become a staple in your recipe collection. Enjoy!

150 min(prep 30 + cook 120)

4 servings

450 kcal

4.5

Ingredients

Beef1kg
Plain Flour2 tbs
Rapeseed Oil2 tbs
Red Wine200ml
Beef Stock400ml
Onion1 finely sliced
Carrots2 chopped
Thyme3 sprigs
Mustard2 tbs
Egg Yolks2 free-range
Puff Pastry400g
Green Beans300g
Butter25g
Saltpinch
Pepperpinch

Nutrition

450 kcalper serving

Protein28g30%

Carbs35g38%

Fat22g24%

Fiber3g3%

Sugar4g4%

Directions

1
Preheat the oven to 150C/300F/Gas 2.
2
Toss the beef and flour together in a bowl with some salt and black pepper.
3
Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.
4
Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.
5
Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.
6
Cover with a lid and place in the oven for two hours.
7
Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.
8
When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
9
Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.
10
Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.

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