Beef and mustard pie

Beef and mustard pie

Home Comforts
Yuki Sigura

Everyone loves a pie and this is one dish that epitomises home comfort food for me. And if you want to know what to cook a chef when they come round for dinner, then cook them a pie.


Quantity Ingredient
1kg beef skirt, cut into large chunks
2 tablespoons plain flour
sea salt
freshly ground black pepper
2 tablespoons rapeseed oil
2 tablespoons whole grain mustard
200ml red wine
400ml beef stock
1 onion, finely sliced
2 large carrots, cut into 2.5cm pieces
3 sprigs thyme
2 egg yolks, lightly beaten
400g all-butter puff pastry, rolled 5mm thick, (see note)
300g fine green beans
25g unsalted butter


  1. Preheat the oven to 150°C.
  2. Toss the beef and flour together in a bowl with salt and pepper.
  3. Heat a large casserole dish until hot, add half the rapeseed oil and enough of the beef to just cover the bottom of the casserole.
  4. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef in batches.
  5. Return all the beef to the pan, add the mustard, pour in the wine and cook until reduced by half. Now pour in the stock and add the onion, carrots and thyme and season well. Cover and place in the oven for two hours. Check the seasoning and set aside to cool.
  6. When the beef is cold, place it in a 30cm pie dish. Preheat the oven to 200°C. Brush the edge of the dish with the egg. Trim a 2.5cm-wide strip from the pastry and stick this on to the dish all the way around, to create something for the pastry top to stick to. Lay the pastry on top.
  7. Cut around the edge, leaving just enough pastry to crimp at the edges, and brush with the egg. Bake in the oven for 30 minutes until the pastry is golden brown and cooked through.
  8. When ready to eat, bring a saucepan of salted water to the boil, add the beans and cook for four or five minutes, until just tender. Drain and toss with the butter and some pepper.
  9. Place a large spoonful of pie on to each plate with some green beans alongside.


  • To make your own puff pastry, put 250 g flour and a pinch of fine salt into a bowl with the 50 g unsalted butter, cut into cubes. Rub together with your fingertips to form crumbs, then stir in 150 ml of cold water and mix to form a soft dough. Pat out to form a 2 cm-thick rectangle.

    Put a 250 g block of unsalted butter between two pieces of greaseproof paper and bash out with a rolling pin to a rectangle measuring about 15 x 10 cm. Lightly flour a work surface, roll the dough out to form another rectangle, this time 30 x 20cm, then remove the butter from the papers and place in the centre of the dough. Fold one side of the dough over the butter, then fold the other side over to meet it, covering the butter. Pinch together the dough at the top and bottom to seal the butter inside, then fold it in half lengthways.

    Turn 90°, then roll out again to a 30 x 20 cm rectangle. Fold one-quarter of the dough across to the centre, then fold the other side over to meet it. Fold in half lengthways, then repeat the process one more time. Cover and place in the fridge to chill for one hour.
James Martin
Saturday Kitchen
comfort food
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