Ingredients
- 1 kg Beef
- 2 tbs Plain Flour
- 2 tbs Rapeseed Oil
- 200 ml Red Wine
- 400 ml Beef Stock
- 1 finely sliced Onion
- 2 chopped Carrots
- 3 sprigs Thyme
- 2 tbs Mustard
- 2 free-range Egg Yolks
- 400 g Puff Pastry
- 300 g Green Beans
- 25 g Butter
- pinch Salt
- pinch Pepper
Instructions
13 steps · ~166 minutes total
Step 1
Preheat the oven to 150C/300F/Gas 2.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
Toss the beef and flour together in a bowl with some salt and black pepper.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 3
Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.
5 minutesStep 4
Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 5
Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.
5 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 6
Cover with a lid and place in the oven for two hours.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 7
Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 8
When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 9
Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.
5 minutesUse room-temperature ingredients for better volume when whisking.Step 10
Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 11
For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 12
Drain and toss with the butter, then season with black pepper.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 13
To serve, place a large spoonful of pie onto each plate with some green beans alongside.
2 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your british meal with these perfect pairings:
About This Dish
Beef and Mustard Pie is a beloved dish from British cuisine, originating in United Kingdom. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
British cuisine has undergone a renaissance, combining traditional comfort dishes with modern innovation. Classic recipes often feature hearty, warming ingredients perfect for the British climate.
This recipe is rated expert difficulty and uses 15 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For Beef and Mustard Pie, it's best to use braising cuts like chuck or brisket, as they become tender and flavorful when slow-cooked.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
