Beef and Mustard Pie

Ingredients

• 1 kgbeef, braising beef, cubed
• 2 tbspall-purpose flour, for dredging
• 2 tbspcanola oil
• 200 mlred wine
• 400 mlbeef stock
• 1onion, finely sliced
• 2carrots, roughly chopped
• 3 sprigsthyme, fresh
• 2 tbspmustard, wholegrain or Dijon
• 2egg yolks, beaten, for egg wash
• 400 gpuff pastry, ready-rolled or sheet
• 300 ggreen beans, trimmed
• 25 gbutter, for tossing beans
• salt
• black pepper

Method

1. 1

   Preheat the oven to 150°C (300°F). Toss the cubed beef and flour together in a bowl with salt and pepper until coated.

2. 2

   Heat a large casserole over high heat. Add half the oil and brown the beef in batches (just enough to cover the bottom each time), about 3–4 minutes per batch. Remove and set aside. Repeat with remaining oil and beef.

3. 3

   Return all the beef to the pan. Add the wine and cook until reduced by half. Add the stock, onion, carrots, thyme, and mustard. Season well, cover with a lid, and place in the oven for 2 hours.

4. 4

   Remove from the oven, check seasoning, discard the thyme sprigs, and set aside to cool completely.

5. 5

   When ready to assemble, preheat oven to 200°C (400°F). Transfer the cooled filling to a pie dish. Brush the rim with beaten egg yolk. Lay the puff pastry over the top, pressing the edges to seal. Brush the top with egg, then trim and crimp the edges.

6. 6

   Bake for 30 minutes, or until the pastry is golden brown and cooked through.

7. 7

   Bring a saucepan of salted water to a boil and cook the green beans for 4–5 minutes until just tender. Drain and toss with butter and black pepper. Serve alongside the pie.