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

Instructions

1. Preheat the oven to 150°C (300°F / Gas 2). Place the beef in a bowl, add the flour, salt, and black pepper, and toss until evenly coated.
2. Heat a large casserole dish over high heat and add half of the rapeseed oil. Brown the beef in batches, making sure the pieces are in a single layer, turning until well coloured on all sides. Remove and set aside, then repeat with the remaining oil and beef.
3. Return all the beef to the casserole. Pour in the red wine and cook until the liquid has reduced by about half. Add the beef stock, sliced onion, chopped carrots, thyme sprigs, and mustard. Season with salt and pepper, stir gently, cover with a lid, and transfer to the oven. Cook for 2 hours, until the beef is tender.
4. Remove from the oven, discard the thyme, check the seasoning, and allow the filling to cool completely.
5. When ready to assemble the pie, preheat the oven to 200°C (400°F / Gas 6). Transfer the beef mixture to a pie dish. Brush the rim with beaten egg yolk, cover with the puff pastry, trim the excess, and crimp the edges. Brush the top with more egg yolk.
6. Bake for about 30 minutes, until the pastry is puffed and golden brown.
7. Meanwhile, bring a saucepan of salted water to the boil. Add the green beans and cook for 4–5 minutes, until just tender. Drain, toss with the butter, and season with black pepper.
8. Serve generous portions of the pie with the buttered green beans on the side.

instructions_source: editorial-classic