None!

Nutrition	%GDA	Range
Energy Kcal	671
Protein	89.23%
Other Carbohydrate	17.61%
Sugar	6.85%
Fat Saturated	39.62%
Fat Unsaturated	38.49%
Fiber	14.05%
Sodium	27.86%
Salt	29.41%

1. Preheat the oven to 150C/300F/Gas Mark 2. 2. Toss the beef, cut into large chunks and flour together in a bowl with some salt and black pepper. 3. Heat a large casserole until hot. Add half of the rapeseed oil (1 tbsp) and enough of the beef to just cover the bottom of the casserole. 4. Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef. 5. Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, finely chopped onion, carrots cut into 2.5cm/1in pieces, thyme and mustard, and season well with salt and pepper. 6. Cover with a lid and place in the oven for two hours. 7. Remove from the oven, check the seasoning and set aside to cool. Remove the thyme. 8. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas Mark6. 9. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. 10. Trim the pastry so there is just enough excess to crimp the edges rolled to 5mm/1/4in thick, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through. 11. For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender. 12. Drain and toss with the butter, then season with black pepper. 13. To serve, place a large spoonful of pie onto each plate with some green beans alongside.