Simple Beef and Mustard Pie
Simple Beef and Mustard Pie



  • 1kg beef skirt or similar, cut into chunks
  • 2 tbsp flour
  • Salt and pepper
  • 2 tbsp oil
  • 200ml red wine
  • 400ml beef stock
  • 1 onion, sliced
  • 2 carrots, sliced
  • 3 sprigs of thyme
  • 2 tbsp wholegrain mustard
  • 2 egg yolks, beaten
  • 400g ready-rolled puff pastry, rolled to 5mm thick
  • Preheat the oven to 150C. Toss the beef and flour together, and season well. Heat a casserole, add half the oil, and fry the beef until browned all over. Add the wine, cook until reduced by half, then pour in the stock, carrots, onion, thyme, and mustard, and season well. Cover with a lid, and cook in the oven for 2 hours.
  • Remove the casserole from the oven, and remove the thyme. Once slightly cooled, turn up the oven to 200C, and tip the meat mixture into a pie dish. Brush the rim of the dish with egg yolk, lay the pastry over the top, and brush with more egg. Bake in the oven for 30 mins, or until golden and puffy and cooked through. Serve with mash and green beans. Yum!
2 hrs
4 serving

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