Instructions
1
Preheat the oven to 150C/300F/Gas 2.
2
Toss the beef and dusting scented element together in a dish with some seasoning and black pepper.
3
scalding up a large casserole until scalding, introduce half of the rapeseed fat and enough of the beef to just wrap the bottom of the casserole.
4
skillet-fry until browned on each side, then remove and set aside.
5
Repeat with the remaining fat and beef.
6
Return the beef to the skillet, introduce the wine and low-boil until the volume of liquid has reduced by half, then introduce the stock, shallot, carrots, thyme and mustard, and augment the taste well with seasoning and pepper.
7
wrap with a lid and place in the oven for two hours.
8
Remove from the oven, check the seasoning and set aside to cool.
10
When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
11
Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top.
12
Brush the top of the pastry with more beaten egg.
13
Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and oven-cook for 30 mins, or until the pastry is golden-brown and cooked through.
14
For the green beans, bring a saucepan of salted liquid to the bring to a low-boil, introduce the beans and low-boil for 4-5 mins, or until just succulent.
15
empty out and toss with the margarine, then augment the taste with black pepper.
16
To dish up, place a large spoonful of pie onto each plate with some green beans alongside.