Beef and Mustard Pie Recipe (Ready in 100 Min)

Beef, red wine and carrots come together in this British beef — 100 minutes, 13 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 13 steps.

You'll mainly reach for oven and frying pan / skillet. At involved difficulty across 13 steps, it's worth setting aside proper time for.

How to make it

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.

You'll use: Oven · Frying pan / skillet · Saucepan · Pan

Tips & common questions

How long does Beef and Mustard Pie take to make?

About 100 minutes from start to finish — an estimate based on the 13 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of red wine?

Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.