Spiced Beef & Mango Chutney Pie With Mustard Seed Veg

Toss the beef in flour, salt and black pepper. Heat cooking oil in a large pan and brown the beef in batches until well coloured, then remove and set aside.

Add onion to the pan and cook until softened. Add garlic, ginger, curry powder and ground cumin. Return the beef, add mango chutney and beef stock, then simmer until the filling is rich and thick. Stir through fresh coriander.

Blanch the green beans and carrots until just tender, then drain well and set aside.

Spoon the beef filling into a pie dish. Cover with puff pastry, trim and crimp the edges, cut steam slits in the top and brush with beaten egg.

Bake in a preheated oven at 200°C until the pastry is puffed, crisp and deeply golden and the filling is piping hot.

Heat butter in a pan, add mustard seeds and wholegrain mustard, then toss through the green beans and carrots. Season separately with salt and black pepper and serve alongside the hot pie.