Beef and Mustard Pie

Name: Beef and Mustard Pie
Yield: 8
Cuisine: Británica
Ingredients: 2 tablespoons Wheat flour; 25 g Butter; 1 kg Veal; 1 Onion; pinches Pepper; 2 Carrot; 2 tablespoons Mustard; pinches Salt; 2 Egg Yolks; 3 sprigs Thyme; 400 ml Beef Stock; 400 g Puff Pastry; 2 tablespoons Rapeseed Oil; 200 ml Red Wine; 300 g Green Beans

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Contains allergens

Cereales con glutenLecheMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein19 %32 g
Carbs19 %32 g
Fat61 %45 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	675 kcal	198 kcal
Protein	32 g	9.4 g
Carbs	32 g	9.4 g
Fat	45 g	13.2 g

One serving is about 341 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty50/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - British

Ingredients

2 tablespoons Wheat flour
25 g Butter
1 kg Veal
1 Onion (finely sliced)
pinches Pepper
2 Carrot (chopped)
2 tablespoons Mustard
pinches Salt
2 Egg Yolks (free-range)
3 sprigs Thyme
400 ml Beef Stock
400 g Puff Pastry
2 tablespoons Rapeseed Oil
200 ml Red Wine
300 g Green Beans

Instructions

Preheat the oven to 150C/300F/Gas 2.
Toss the beef and flour together in a bowl with some salt and black pepper.
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.
Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.
Cover with a lid and place in the oven for two hours.
Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.
When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
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.
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.
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.
To serve, place a large spoonful of pie onto each plate with some green beans alongside.