Beef and Mustard Pie
Medel

Beef and Mustard Pie

A showstopping golden-crusted pie hiding a rich, deeply flavoured beef stew within — tender braised beef infused with red wine, sharp mustard, and aromatic herbs, all topped with crisp, buttery puff pastry that shatters at first bite.

⏱️180 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🍲 Middag🥩 Nötkött

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Preheat the oven to 150°C.
  2. 2
    Toss the beef with flour, salt, and black pepper in a bowl.
  3. 3
    Heat a large casserole over high heat, add half the rapeseed oil, then brown half the beef in a single layer. Remove and set aside.
  4. 4
    Repeat with remaining oil and beef.
  5. 5
    Return all beef to the casserole, add red wine, and reduce by half.
  6. 6
    Add beef stock, onion, carrots, thyme, and mustard. Season with salt and pepper.
  7. 7
    Cover and braise in the oven for 2 hours.
  8. 8
    Remove from oven, discard thyme, and allow to cool completely.
  9. 9
    Preheat the oven to 200°C.
  10. 10
    Transfer the beef mixture to a pie dish. Brush the rim with beaten egg yolk, lay puff pastry over the top, and brush the pastry with more egg yolk.
  11. 11
    Trim excess pastry and crimp the edges. Bake for 30 minutes until golden and cooked through.
  12. 12
    Meanwhile, bring salted water to a boil, add green beans, and cook for 4-5 minutes until tender.
  13. 13
    Drain beans and toss with butter and black pepper.
  14. 14
    Serve pie with buttered green beans alongside.