Beef and Mustard Pie

Method13 steps

1. 1

   Step 1: Preheat the oven to 150°C (300°F, gas 2). Cut the braising beef (1 kg) into pieces. Peel and finely slice the onion (1), wash and chop the carrots (2), and rinse the three thyme sprigs, keeping them whole.

   Uses 1 kg beef, cut into pieces · 1 onion, peeled and finely sliced · 2 carrots, washed and chopped · 3 whole thyme sprigs, rinsed

2. 2

   Step 2: Toss all the prepared beef with both tablespoons flour (2 tbs) and some filling salt and black pepper until coated.

   Uses All 1 kg cut beef · 2 tbs Plain Flour · Some filling salt, to taste · Some black pepper for coating the beef

3. 3

   Step 3: Heat a large ovenproof casserole until hot. Add one tablespoon rapeseed oil and a first batch of coated beef, just enough to cover the bottom in one layer. Hold the remaining coated beef for the next batches.

   Uses 1 tablespoon rapeseed oil, half the two-tablespoon supply · Enough of the coated beef to cover the pan bottom in one layer

4. 4

   Step 4: Brown the first batch on all sides, then lift it onto a plate. Repeat with the remaining coated beef and the remaining tablespoon oil, browning in batches and holding all the browned meat together.

   Uses The first beef batch in the pan · The remaining coated beef for subsequent batches · The remaining 1 tablespoon rapeseed oil

5. 5

   Step 5: Return all the browned beef to the casserole. Pour in all 200 ml wine and cook until its liquid volume reduces by half. Add all 400 ml stock, the prepared onion, carrots and whole thyme, and both tablespoons mustard (2 tbs). Mix and season the filling to taste.

   Uses All the browned beef · 200ml Red Wine · 400ml Beef Stock · All the sliced onion, chopped carrots and three thyme sprigs · 2 tbs Mustard · Filling salt only as needed · Black pepper for the filling, to taste

6. 6

   Step 6: Cover the casserole with its lid and braise in the oven at 150°C for 2 hours, until the beef is tender.

   Braise beef filling · 120 minUses The complete beef, wine, stock, vegetables and mustard mixture

7. 7

   Step 7: Remove the casserole from the oven and discard the three whole thyme sprigs. Taste the filling and adjust seasoning if needed, then set it aside to cool before covering it with pastry.

   Uses All the cooked beef filling · Filling salt only if needed after tasting · Black pepper only if needed after tasting

8. 8

   Step 8: When the filling is cool and you are ready to assemble the pie, preheat the oven to 200°C (400°F, gas 6). Beat both egg yolks (2) in a small bowl for brushing the rim and pastry.

   Uses The beef filling, cooled before assembly · 2 egg yolks, beaten now

9. 9

   Step 9: Transfer all the cooled filling to a pie dish. Roll or unfold the puff pastry (400 g) to fit the dish. Brush the rim with some beaten yolk, lay the pastry over the filling and brush the top with the remaining beaten yolk.

   Uses All the cooled filling · The two beaten yolks, shared between rim and pastry top · 400 g puff pastry, rolled or unfolded to cover the dish

10. 10

    Step 10: Trim the excess pastry, leaving enough to crimp and seal the edge. Bake at 200°C for about 30 minutes, until the pastry is golden brown and cooked through.

    Bake puff-pastry pie · 30 minUses The prepared pie

11. 11

    Step 11: While the pie bakes, wash and trim the green beans (300 g). Bring a saucepan of water to the boil and add bean-water salt. Boil all 300 g beans for 4–5 minutes, until just tender.

    Cook green beans · 5 minUses Water for boiling the green beans, as needed · Salt for the green-bean cooking water, as needed · 300 g green beans, washed and trimmed now

12. 12

    Step 12: Drain the beans thoroughly and toss with all 25 g butter. Season with black pepper to taste.

    Uses All the cooked beans · 25g Butter · Black pepper for the beans, to taste

13. 13

    Step 13: Serve the hot pie in four generous portions, with the buttered green beans alongside.

    Uses The cooked pie · All the finished beans