ChefBookDinner · British
Beef and Mustard Pie
A hearty British classic featuring tender beef slow-cooked in a rich red wine and mustard gravy, topped with golden, flaky puff pastry and served with buttered green beans.
Saved from youtube.com ↗
- Prep
- 20 min
- Cook
- 165 min
- Total
- 185 min
- Serves
- 4
- Level
- Medium
Method
Tap a step to mark your place.
Preheat the oven to 150C/300F/Gas 2.
Toss the beef and flour together in a bowl with some salt and black pepper.
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.
Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.
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.
Cover with a lid and place in the oven for two hours.
Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.
When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
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.
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.
For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.
Drain and toss with the butter, then season with black pepper.
To serve, place a large spoonful of pie onto each plate with some green beans alongside.
Cook this in ChefBook
Keep it. Plan it. Cook it.
- Save & planKeep it in a cookbook and drop it into your week — free.
- GroceriesEvery ingredient on your list in one tap, scaled to your servings.
- Cook ModeOne big step at a time, with timers and the screen kept awake. Premium.
phone camera
