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Beef Pie with Mustard Sauce

ingredients

300 g (12 oz) shortcrust pastry
600 g (1 1/2 Ib) minced beef
1/2 onion, chopped
4 bay leaves
2 tablespoons port

for the mustard sauce

1 tbls (14 g) 1 1/2 oz cornflour or flour
knob of butter
salt and pepper
1 1/4 cup (1/2 pint) 300 ml milk
1 level tablespoon dry mustard
2 level tablespoons sugar
1 tablespoon white wine vinegar
2 tablespoons cream

method

1. Roll out the pastry and line a pie dish, reserving enough for the lid.

2. Melt the butter in a frying pan and gently brown the onion and minced beef.

3. Season, and add the bay leaves.

4. Lower the heat, cover the pan and cook for 2-3 minutes.

5. Put the meat filling into the pie taking care that there is not too much liquid. Add the port.

6. Cover the pie and arrange the bay leaves around the top, alternating with pastry leaves of the same shape.

7. Glaze and bake at 220°C, 425°F, mark 7 for 10 minutes, then reduce to 180°C, 350°F, mark 4 for a further 20-25 minutes.

8. Serve hot with mustard sauce.

to make mustard sauce

1. Melt the butter, stir in the flour and add the milk to make a white sauce. Season.

2. Blend the mustard, sugar and vinegar smoothly and stir into the sauce.

3. Stir in the cream just before serving with the beef pie.

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