Beef and Mustard Pie

Ingredients

• 1000 gBeef
• 16 gFlour
• 30 mlRapeseed oil
• 200 mlRed wine
• 400 mlBeef broth
• 150 gOnion
• 150 gCarrot
• 3 pcsThyme
• 30 gMustard
• 2 pcsEgg yolk
• 400 gPuff pastry
• 300 gBean
• 25 gButter
• 0.3 gSalt
• 0.3 gPepper

Instructions

1. 1

   Prepare and braise

   • Preheat the oven to 150 °C.
   • Toss the beef with the flour and a pinch of salt and black pepper.
   • Heat half the rapeseed oil in a large casserole and brown the beef in batches; set aside each batch. Repeat with remaining oil and beef.
   • Return all beef to the pot, add the red wine and reduce by half.
   • Add beef stock, sliced onion, chopped carrots, thyme sprigs and mustard. Season with salt and pepper.
   • Cover and braise in the oven for 2 hours, until the meat is very tender.
   • Remove from oven, discard thyme sprigs, check seasoning and let cool.
2. 2

   Assemble and bake

   • When the filling is cool and ready, preheat the oven to 200 °C.
   • Transfer the beef filling to a pie dish and brush the rim with beaten egg yolk.
   • Cover with puff pastry, brush the top with more beaten egg, trim the edges and crimp.
   • Bake for 30 minutes until the pastry is golden and cooked through.
3. 3

   Green beans

   • Bring a pot of salted water to the boil, add the beans and cook for 4–5 minutes.
   • Drain, toss with butter and season with pepper.
4. 4

   Serve

   • Divide the pie into four portions and serve each with a spoonful of green beans.