A proper British beef pie — chunks of beef slow-braised in red wine and mustard under golden puff pastry, served with buttery green beans.
- 1kg Beef
- 2 tbs Plain Flour
- 2 tbs Rapeseed Oil
- 200ml Red Wine
- 400ml Beef Stock
- 1 finely sliced Onion
- 2 chopped Carrots
- 3 sprigs Thyme
- 2 tbs Mustard
- 2 free-range Egg Yolks
- 400g Puff Pastry
- 300g Green Beans
- 25g Butter
- pinch Salt
- pinch Pepper
Tags:
Meat PieVideo
Preparation
- Preheat the oven to 150C/300F/Gas 2. Toss the beef and flour together in a bowl with some salt and pepper.
- Heat a large casserole until hot, add half the rapeseed oil and enough beef to just cover the base, and fry until browned all over, then remove and set aside. Repeat with the remaining oil and beef.
- Return all the beef to the pan, add the wine and cook until reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well.
- Cover and cook in the oven for two hours, then remove, check the seasoning, discard the thyme, and set aside to cool.
- When you're ready to assemble, preheat the oven to 200C/400F/Gas 6.
- Transfer the beef to a pie dish, brush the rim with beaten egg yolk, lay the pastry over the top, and brush the top with more egg.
- Trim the pastry, leaving just enough to crimp the edges, then bake for 30 minutes, until golden-brown and cooked through.
- Meanwhile, bring a pan of salted water to the boil, add the green beans and cook for 4–5 minutes until just tender, then drain and toss with the butter and a little black pepper.
- Serve a large spoonful of pie on each plate with the green beans alongside.
