Beef and Mustard Potato Topped Pie
It is feeling a touch chilly for September making me want some lush, wholesome comfort food! The combination of butter soft beef and a crispy potato topping is hard to beat!
Serves 4-5 people
1kg Beef Steak Pieces, cut into large chunks
2 tbsp Plain Flour
Maldon Sea Salt and Fresh Black Pepper
2 tbsp Rapeseed Oil
200ml Red Wine
400ml Beef Stock
1 Onion, finely sliced
2 Garlic Cloves, finely chopped
350g Chestnut Mushrooms, halved
2 Large Carrots, cut into 2.5cm pieces
3 Sprigs Thyme
2 tbsp Wholegrain Mustard
6 Large Maris Piper Potatoes, peeled and cut into 1cm thick circles
A Bit of Melted Butter for the top
Preheat the oven to 150C
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.
Transfer the beef to a pie dish, top with the circles of potato and brush with the butter.
To serve, place a large spoonful of pie onto each plate with some green beans alongside.