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Dinner | Meat

Beef and mustard pie

This great winter warmer from James Martin is bursting with nutrition

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Beef and mustard pie recipe
Serves:
4
Preparation:
20 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten, Mustard
Check Your Own Recipe

What are the health benefits of Beef and mustard pie?

This great winter warmer from James Martin is bursting with nutrition

 

Ingredients

Method

Ingredients

1kg beef stewing steak nutritional information
1kg beef stewing steak
400ml/14fl oz beef stock nutritional information
400ml/14fl oz beef stock
25g/1oz butter nutritional information
25g/1oz butter
180g/2 large carrots, cut into 2.5cm/1in pieces nutritional information
180g/2 large carrots, cut into 2.5cm/1in pieces
300g/10½oz fine green beans nutritional information
300g/10½oz fine green beans
40g/2 free-range egg yolks, beaten nutritional information
40g/2 free-range egg yolks, beaten
100g/1 onion, finely sliced nutritional information
100g/1 onion, finely sliced
400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick nutritional information
400g/14oz all-butter puff pastry, rolled to 5mm/¼in thick
24ml/2 tbsp rapeseed oil nutritional information
24ml/2 tbsp rapeseed oil
200ml/7fl oz red wine nutritional information
200ml/7fl oz red wine
Salt and pepper to taste nutritional information
Salt and pepper to taste
15g/3 sprigs thyme nutritional information
15g/3 sprigs thyme
24g/2 tbsp plain flour nutritional information
24g/2 tbsp plain flour
24g/2 tbsp wholegrain mustard nutritional information
24g/2 tbsp wholegrain mustard
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 150C/300F/Gas 2.
2) Toss the beef 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 and enough of the beef to just cover the bottom of the casserole. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.
4) Return the beef to the pan, add the wine and cook until the liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.
5) Cover with a lid and place in the oven for two hours.
6) Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.
7) Preheat the oven to 200C/400F/Gas 6.
8) Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.
9) Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.
10) 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. Drain and toss with the butter, then season with black pepper.
11) To serve, place a large spoonful of pie onto each plate with some green beans alongside.

Recipe originated from BBC Food

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