British · Dinner · Medium
Beef and Mustard Pie
- Total
- 4 hr 15 min
- Prep
- 1 hr 20 min
- Serves
- 6
- Calories
- 710
Slow-braised beef and carrots sit under a flaky puff-pastry lid, with mustard and red wine cutting through the rich gravy. Buttered green beans finish the plate.
The filling for Beef and Mustard Pie cooks until the beef yields to a fork, then cools before the pastry goes on. That pause keeps the butter in the pastry from melting before it reaches the oven.
Use chuck or another stewing cut and a pie dish wide enough to give everyone some crust. The gravy should cling to the meat; reduce it before assembling if it still looks like broth.
Method
Heat the oven to 325°F (165°C). Toss beef chuck with flour, salt and black pepper. Heat canola oil in a Dutch oven over medium-high heat and brown beef in two batches for each, transferring it to a plate.
Add onion and carrots to the pot and cook for until lightly colored. Pour in red wine and simmer for , scraping the base. Return beef and add beef stock, thyme and mustard.
Cover and braise in the oven for until the beef is fork-tender and well above 145°F. Remove thyme stems; if necessary simmer uncovered for to thicken the gravy. Transfer to a shallow 2-quart pie dish and cool for .
Heat the oven to 400°F (200°C). Roll puff pastry between sheets of parchment to cover the dish with a small overhang. Brush the rim with egg, lay on the pastry and crimp. Brush the lid with egg and cut a steam slit.
Bake for until the pastry is risen and golden and the filling bubbles through the slit. Rest for before serving.
Meanwhile, boil green beans in water for until tender with a little bite. Drain and toss with butter, then serve alongside the pie.
Forkue tips
- The filling can be chilled overnight. Let it lose its refrigerator chill while the oven heats, and make sure it is piping hot beneath the browned pastry.
Storing and reheating
Refrigerate pie and beans for up to 3 days. Reheat pie at 350°F (175°C), covered loosely until hot, then uncover to crisp the pastry. Warm beans separately.
Kitchen gear
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Beef and Mustard Pie: FAQ
Can I skip the wine?
Yes. Replace it with the same volume of beef stock and a teaspoon of red wine vinegar for a little acidity.
Why is the pastry soggy underneath?
The filling may have been too hot or watery when topped. Cool it first and reduce the gravy until it coats the beef before adding the pastry.
How do I store and reheat Beef and Mustard Pie?
Refrigerate pie and beans for up to 3 days. Reheat pie at 350°F (175°C), covered loosely until hot, then uncover to crisp the pastry. Warm beans separately.
How long does Beef and Mustard Pie take?
About 4 hr 15 min in total: 1 hr 20 min prep and 2 hr 55 min cooking.
What do I need to make Beef and Mustard Pie?
The key ingredients are beef chuck, all-purpose flour, red wine, beef stock, onion and carrots, plus pantry basics.
Any tips for Beef and Mustard Pie?
The filling can be chilled overnight. Let it lose its refrigerator chill while the oven heats, and make sure it is piping hot beneath the browned pastry.
