British · Beef
Beef and Mustard Pie
A classic British pie featuring tender beef in a rich mustard-flavored gravy beneath golden puff pastry. This comforting dish requires slow cooking but delivers deep, savory flavors perfect for cold days.
The Method
Instructions
First things first, let's get the oven warmed up to 150C (300F, Gas 2) . This gentle heat will help tenderize the beef slowly and let all those delicious flavors meld together beautifully while it bakes.
Now, grab a large mixing bowl and toss your beef chunks together with the plain flour, along with a good pinch of salt and freshly ground black pepper. This step is key because the flour helps to thicken the sauce later on, and seasoning the beef early on really brings out its natural flavor.
Next, heat up a large casserole dish over medium high heat until it's nice and hot. Pour in half of your rapeseed oil, just enough to coat the bottom of the dish. Now, add a batch of the beef pieces, but be careful not to overcrowd them; you want just enough to cover the bottom in a single layer. This helps get a beautiful golden brown crust on the meat.
Fry the beef pieces undisturbed for a few minutes until they develop a deep brown color, then turn them over and brown the other side. This caramelization step is really where the flavor starts building. Once browned, transfer the beef to a plate and set it aside. Then, add the remaining oil and repeat the process with the rest of the beef.
After all the beef is browned and resting, return everything back into the casserole. Pour in the red wine and let it bubble away on the stovetop until it reduces by about half. This concentrates the flavor and creates a lovely base for your sauce. Then, stir in the beef stock, chopped onion, carrots, a few sprigs of fresh thyme, and a generous spoonful of mustard. Give everything a good seasoning with salt and pepper to taste.
Pop a lid on the casserole and carefully place it in your preheated oven. Let it cook away slowly for about two hours. This low and slow cooking will make the beef incredibly tender, while the sauce thickens and the flavors develop into something rich and comforting.
When the two hours are up, take the casserole out of the oven and give everything a taste. Adjust the seasoning if needed, and then set it aside to cool a little. Don't forget to fish out and discard the thyme sprigs,they've done their job.
Once the beef mixture has cooled and you're ready to assemble your pie, crank the oven up to 200C (400F, Gas 6) . This higher temperature helps the pastry get wonderfully golden and crisp.
Transfer your delicious beef filling into a pie dish, spreading it out evenly. Now, brush the rim of the dish with beaten egg yolks. This little trick helps the puff pastry stick nicely to the dish as it bakes. Lay your pastry sheet over the top, making sure it covers the filling completely. Give the top of the pastry a good brush with more beaten egg yolk,it'll give you that gorgeous golden finish.
Trim away any excess pastry, leaving just enough to crimp the edges together and seal your pie. Once everything looks neat and tidy, pop the pie into the hot oven and bake for about 30 minutes, or until the pastry is beautifully golden brown and cooked all the way through. You'll know it's done when it's puffed up and has that flaky, inviting texture.
While the pie is baking, let's prepare those green beans. Bring a saucepan of salted water to a boil, then add your green beans. Cook them for around 4 to 5 minutes,they should be just tender but still have a little snap to them. Once cooked, drain the beans and toss them with a knob of butter to add richness. Season with freshly ground black pepper for a subtle kick.
When the pie comes out of the oven, give it a few minutes to settle,this helps everything set nicely so it slices well. To serve, spoon a generous portion of your hearty beef and mustard pie onto each plate, and add a helping of those buttery green beans alongside. It's a classic British comfort meal that's sure to warm the soul and bring a smile to the table.
Now, grab a large mixing bowl and toss your beef chunks together with the plain flour, along with a good pinch of salt and freshly ground black pepper. This step is key because the flour helps to thicken the sauce later on, and seasoning the beef early on really brings out its natural flavor.
Next, heat up a large casserole dish over medium high heat until it's nice and hot. Pour in half of your rapeseed oil, just enough to coat the bottom of the dish. Now, add a batch of the beef pieces, but be careful not to overcrowd them; you want just enough to cover the bottom in a single layer. This helps get a beautiful golden brown crust on the meat.
Fry the beef pieces undisturbed for a few minutes until they develop a deep brown color, then turn them over and brown the other side. This caramelization step is really where the flavor starts building. Once browned, transfer the beef to a plate and set it aside. Then, add the remaining oil and repeat the process with the rest of the beef.
After all the beef is browned and resting, return everything back into the casserole. Pour in the red wine and let it bubble away on the stovetop until it reduces by about half. This concentrates the flavor and creates a lovely base for your sauce. Then, stir in the beef stock, chopped onion, carrots, a few sprigs of fresh thyme, and a generous spoonful of mustard. Give everything a good seasoning with salt and pepper to taste.
Pop a lid on the casserole and carefully place it in your preheated oven. Let it cook away slowly for about two hours. This low and slow cooking will make the beef incredibly tender, while the sauce thickens and the flavors develop into something rich and comforting.
When the two hours are up, take the casserole out of the oven and give everything a taste. Adjust the seasoning if needed, and then set it aside to cool a little. Don't forget to fish out and discard the thyme sprigs,they've done their job.
Once the beef mixture has cooled and you're ready to assemble your pie, crank the oven up to 200C (400F, Gas 6) . This higher temperature helps the pastry get wonderfully golden and crisp.
Transfer your delicious beef filling into a pie dish, spreading it out evenly. Now, brush the rim of the dish with beaten egg yolks. This little trick helps the puff pastry stick nicely to the dish as it bakes. Lay your pastry sheet over the top, making sure it covers the filling completely. Give the top of the pastry a good brush with more beaten egg yolk,it'll give you that gorgeous golden finish.
Trim away any excess pastry, leaving just enough to crimp the edges together and seal your pie. Once everything looks neat and tidy, pop the pie into the hot oven and bake for about 30 minutes, or until the pastry is beautifully golden brown and cooked all the way through. You'll know it's done when it's puffed up and has that flaky, inviting texture.
While the pie is baking, let's prepare those green beans. Bring a saucepan of salted water to a boil, then add your green beans. Cook them for around 4 to 5 minutes,they should be just tender but still have a little snap to them. Once cooked, drain the beans and toss them with a knob of butter to add richness. Season with freshly ground black pepper for a subtle kick.
When the pie comes out of the oven, give it a few minutes to settle,this helps everything set nicely so it slices well. To serve, spoon a generous portion of your hearty beef and mustard pie onto each plate, and add a helping of those buttery green beans alongside. It's a classic British comfort meal that's sure to warm the soul and bring a smile to the table.
Pairs Well With
