Beef and Mustard Pie

Preheat the oven to 150C/300F/Gas 2.

Toss the Bœuf and Farine together in a bowl with some Sel and black Poivre.

Chauffer a large casserole until hot, Ajouter half of the rapeseed oil and enough of the Bœuf to just Couvrir the bottom of the casserole.

Frire until browned on each side, then Retirer and set aside

Repeat with the remaining oil and Bœuf.

Return the Bœuf to the pan, Ajouter the wine and Cuire until the volume of liquid has reduced by half, then Ajouter the stock, Oignon, carrots, Thym and mustard, and Assaisonner well with Sel and Poivre.

Couvrir with a lid and place in the oven for two hours.

Retirer from the oven, check the seasoning and set aside to cool

Retirer the Thym.

When the Bœuf is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.

Transfer the Bœuf to a pie dish, brush the rim with the beaten Œuf yolks and lay the pastry over the top

Brush the top of the pastry with more beaten Œuf.

Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and Cuire au four for 30 minutes, or until the pastry is golden-brown and cooked through.

For the green Haricots, bring a saucepan of salted water to the Bouillir, Ajouter the Haricots and Cuire for 4-5 minutes, or until just tender.

Égoutter and toss with the Beurre, then Assaisonner with black Poivre.

To Servir, place a large spoonful of pie onto each plate with some green Haricots alongside.