Dinner · British

Beef and Mustard Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 21, 2026

This is proper comfort food: tender chunks of beef slow-braised in red wine and mustard, then tucked under a sheet of golden puff pastry. Most of the time is hands-off while the oven does the work, so it feels fancier than the effort it takes. Serve it with buttery green beans and you have a Sunday-level dinner any day of the week.

Jump to recipe
Beef and Mustard Pie

Why you'll love this

  • Mostly hands-off: two hours in the oven does the heavy lifting.
  • That mustard and red wine sauce is rich, savory, and crowd-pleasing.
  • Buttery puff pastry on top makes it feel like a special-occasion dinner.
  • Easy to make ahead for stress-free entertaining.

EveryDayMeal recipe

Beef and Mustard Pie

Prep
25m
Cook
150m
Total
175m
Serves
6
Level
Medium

Ingredients

  • 2 pounds beef chuck, cut into 1 to 1.5 inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola or vegetable oil
  • 3/4 cup red wine
  • 1 2/3 cups beef stock
  • 1 onion, finely sliced
  • 2 carrots, chopped
  • 3 sprigs fresh thyme
  • 2 tablespoons Dijon or whole grain mustard
  • 2 egg yolks, beaten
  • 14 ounces (about 1 sheet) puff pastry
  • 10 ounces green beans, trimmed
  • 2 tablespoons butter
  • to taste salt
  • to taste black pepper

Equipment

  • Large ovenproof pot or Dutch oven
  • Pie dish
  • Pastry brush
  • Saucepan

Instructions

  1. Heat your oven to 300F so it is ready for the long, gentle braise that makes the beef meltingly tender.
  2. Toss the beef cubes with the flour and a good pinch of salt and pepper in a bowl until every piece is lightly coated, which helps the sauce thicken later.
  3. Heat a large ovenproof pot or Dutch oven over medium-high heat, add 1 tablespoon of the oil, and brown the beef in batches so it sears rather than steams, about 3 to 4 minutes per batch until deeply browned. Set the browned beef aside.
  4. Return all the beef to the pot, pour in the red wine, and simmer until the liquid reduces by about half, 4 to 5 minutes, which cooks off the raw alcohol and concentrates the flavor.
  5. Add the beef stock, onion, carrots, thyme, and mustard, then season well with salt and pepper and stir to combine.
  6. Cover with a lid and braise in the oven for 2 hours, until the beef is fork-tender and the sauce has thickened.
  7. Pull the pot out, taste and adjust the seasoning, fish out the thyme sprigs, and let the filling cool. Cooling it first keeps the pastry from going soggy when you assemble.
  8. When you are ready to bake, heat the oven to 400F. Spoon the cooled beef and sauce into a pie dish.
  9. Brush the rim of the dish with beaten egg yolk, lay the puff pastry over the top, and brush the pastry all over with more egg for a glossy, golden finish.
  10. Trim the pastry to leave a small overhang, then crimp the edges with a fork or your fingers to seal. Bake for 30 minutes, until the pastry is puffed and deep golden-brown.
  11. While the pie bakes, bring a pot of salted water to a boil, add the green beans, and cook 4 to 5 minutes until just tender with a little bite.
  12. Drain the beans, toss with the butter until glossy, and season with black pepper. Serve big spoonfuls of the pie with the beans alongside.

Tips from the kitchen

  • Pat the beef dry before coating it in flour so it browns properly instead of steaming in the pot.
  • Let the filling cool completely before topping with pastry, otherwise the heat melts the butter in the dough and the crust turns soggy.
  • Make the braise a day ahead and chill it overnight. The flavor deepens and the cold filling is even easier to work with.

Estimated nutrition per serving: 560 cal · 34g protein · 30g carbs · 33g fat

Make it your own

  • Swap the green beans for mashed potatoes or peas if you want something heartier.
  • Stir in a handful of sliced mushrooms with the onions for extra earthiness.
  • Use a sheet of pie crust instead of puff pastry for a sturdier, flakier top.

Storing & make-ahead

Store leftover pie covered in the fridge up to 3 days. Reheat in a 350F oven for 15 to 20 minutes to crisp the pastry back up. The unbaked braised filling keeps up to 3 days chilled or freezes up to 3 months.

Good to know

What cut of beef works best?
Chuck is ideal because it turns tender and rich during the long braise. Stew meat or brisket also work well.
Can I make the filling ahead?
Yes, and you should. Braise the beef up to a day or two ahead, chill it, then assemble and bake when you are ready to eat.
Do I need to blind-bake the pastry?
No. Since this is a top-only crust over a cooled filling, it bakes directly on top and crisps up in 30 minutes at 400F.
Can I leave out the wine?
Yes. Replace the red wine with an equal amount of extra beef stock plus a splash of balsamic or Worcestershire for depth.

Related recipes