Beef Pie with Mustard

A British pie filled with tender beef braised in red wine and mustard, topped with a golden puff pastry crust. Served with green beans.

Ingredients

• 1 kg Beef
• 2 tbsp Wheat flour
• 2 tbsp Rapeseed oil
• 200 ml Red wine
• 400 ml Beef stock
• 1 pcs Onion
• 2 pcs Carrot
• 3 pcs Thyme (sprigs)
• 2 tbsp Mustard
• 2 pcs Egg yolks
• 400 g Puff pastry
• 300 g Green beans
• 25 g Butter

Instructions

1. Preheat the oven to 150 °C. Coat the beef with flour, salt, and black pepper.
2. Heat a pot, add half the oil and brown the beef in batches until golden, then set aside.
3. Return the meat to the pot, pour in the wine and reduce by half. Add the stock, onion, carrot, thyme, and mustard, season to taste. Cover and braise in the oven for 2 hours. Remove the thyme and let cool.
4. Preheat the oven to 200 °C. Transfer the meat to a pie dish, brush the edges with beaten egg yolks and cover with pastry. Brush the top with egg yolk, trim and crimp the edges. Bake for 30 minutes until golden.
5. For the side dish, boil the green beans for 4–5 minutes until tender, drain, toss with butter and pepper. Serve the pie with the beans.