Beef and Mustard Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 150C/300F/Gas 2.
2. 2Toss the beef and flour together in a bowl with some salt and black pepper.
3. 3Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.
4. 4FryFry until browned on each side, then remove and put to one side. Repeat with the remaining oil and beef.
5. 5Return 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 add salt and pepper to taste.
6. 6Cover with a lid and place the in the oven for two hours.
7. 7Remove from the oven, check the seasoning and put to one side to cool. Remove the thyme.
8. 8When the beef is cool and you're ready to assemble the pie, heat the oven to 200C/400F/Gas 6.
9. 9Transfer 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.
10. 10Trim the pastry so there is just enough excess to crimp the edges, then place the in the oven and bake in the oven for 30 minutes, or until the pastry is golden-brown and cooked through.
11. 11For the green beans, bring a saucepan of salted water to the boil, add the beans and let it cook for 4-5 minutes, or until just tender.
12. 12Tip into a colander and drain and toss with the butter, then season with black pepper.
13. 13ServeTo serve, place the a large spoonful of pie onto each plate with some green beans alongside.