Recipe Details
Title Beef and mustard pie
Author James Martin
Portions 6
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 487.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Beef, braising steak, raw, lean1 Kilogram
Salt, table1 Pinch
Pepper, black1 Pinch
Oil, rapeseed oil2 Tablespoon
Wine, red200 Millilitre
Stock, beef, liquid400 Millilitre
Onions, raw1 Medium
Carrots2 Large
Thyme, fresh10 Gram
Mustard, wholegrain2 Tablespoon
Egg, yolk, chicken, raw2 Medium
Puff pastry, homemade with butter400 Gram
Beans, green,raw300 Gram
Butter, unsalted25 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Flour, wheat, white, plain2 Teaspoon
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 671
Protein 89.23%
Other Carbohydrate 17.61%
Sugar 6.85%
Fat Saturated 39.62%
Fat Unsaturated 38.49%
Fiber 14.05%
Sodium 27.86%
Salt 29.41%
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Recipe Method
1. Preheat the oven to 150C/300F/Gas Mark 2. 2. Toss the beef, cut into large chunks and flour together in a bowl with some salt and black pepper. 3. Heat a large casserole until hot. Add half of the rapeseed oil (1 tbsp) and enough of the beef to just cover the bottom of the casserole. 4. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef. 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, finely chopped onion, carrots cut into 2.5cm/1in pieces, thyme and mustard, and season well with salt and pepper. 6. Cover with a lid and place in the oven for two hours. 7. Remove from the oven, check the seasoning and set aside to cool. Remove the thyme. 8. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas Mark6. 9. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. 10. Trim the pastry so there is just enough excess to crimp the edges rolled to 5mm/1/4in thick, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through. 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. 12. Drain and toss with the butter, then season with black pepper. 13. To serve, place a large spoonful of pie onto each plate with some green beans alongside.
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