Beef and Mustard Pie
A hearty British classic featuring tender braised beef in a rich red wine and mustard sauce, topped with golden flaky puff pastry. Perfect for a comforting family dinner on a cold day.
Ingredients
-
Puff Pastryβ 400 g π§ 571.4 ml π₯ 2β cup
-
Beefβ 1 kg π₯© 4 pcs
-
Rapeseed Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
-
Butterβ 25 g 1ΒΎ pcs
-
Red Wineβ 198 g π§ 200 ml π₯ 0.845 cup
-
Egg Yolksβ 36 g 2 pcs
-
Green Beansβ 300 g 10 pcs
-
Carrotsβ 160 g π₯ 2 pcs
-
Plain Flourβ 17.7 g π§ 29.6 ml π₯ 2 tbsp
-
Onionβ 150 g π§ 1 pcs
-
Beef Stockβ 400 g π§ 400 ml π₯ 1β cup
-
Mustardβ 32.5 g π§ 29.6 ml π₯ 2 tbsp
-
Thymeβ 2 g π§ 4 ml π₯ ΒΎ tsp
-
Pepperβ 0.5 g Β½ pcs
-
Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Total nutrition
5457 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 150Β°C. Toss 1 kg of beef and 2 tablespoons (16 g) of plain flour together in a bowl with a pinch of salt and black pepper until well coated.
- Heat a large casserole dish over high heat. Add 1 tablespoon of rapeseed oil and enough beef to just cover the bottom of the pan. Fry until browned on each side, then remove and set aside. Repeat with the remaining tablespoon of oil and the rest of the beef.
- Return all the beef to the casserole, pour in 200 ml of red wine and cook until the liquid has reduced by half. Add 400 ml of beef stock, 1 finely sliced onion, 2 chopped carrots, 3 sprigs of thyme and 2 tablespoons of mustard. Season well with salt and pepper, cover with a lid and place in the oven for 2 hours.
- Remove from the oven, check the seasoning and set aside to cool completely. Discard the thyme sprigs.
- When the beef is cool and you are ready to assemble the pie, preheat the oven to 200Β°C. Transfer the beef filling to a pie dish. Beat 2 egg yolks and brush them around the rim of the dish, then lay 400 g of puff pastry over the top. Brush the surface of the pastry with more beaten egg, then trim the edges leaving just enough to crimp a neat border. Bake for 30 minutes, or until the pastry is golden-brown and cooked through.
- While the pie bakes, bring a saucepan of salted water to the boil. Add 300 g of green beans and cook for 4β5 minutes until just tender. Drain and toss with 25 g of butter, then season with black pepper.
- Serve a generous spoonful of pie onto each plate with the buttered green beans alongside.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed