Beef-and-Spinach Pie

Ingredients

• 1  unbaked 9-inch deep-dish pastry pie shell 
• 1 tablespoon dijon mustard 
• 2 large egg yolks 
• 3 large eggs beaten
• 2 tablespoons flour all-purpose
• 3 cloves garlic minced
• 1 pound ground beef 
• 1.3 cups milk 
• 1 cup mushrooms chopped
• 0.5 small onion chopped
• 0.3 cup parmesan grated
• 0.5 cup parmesan grated
• 45 servings salt 
• 45 servings salt and pepper 
• 10 oz pkt spinach frozen dry thawed chopped
• 3 tablespoons butter unsalted
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 400F. Make filling: In a skillet over medium-high heat, saut beef, onion, garlic and mushrooms until beef is no longer pink, 7 minutes.
2. Transfer mixture to a bowl. Stir in spinach, Worcestershire, mustard and cheese. Season with salt and pepper. Set aside.
3. Make topping: Melt butter in a pan over medium heat.
4. Sprinkle in flour and cook, stirring, until pale golden, about 2 minutes.
5. Whisk in milk; bring to a boil, whisking. Cook and whisk until thick and smooth, about 2 minutes.
6. Whisk in Parmesan; season with salt.
7. Lightly beat yolks in a bowl. Slowly whisk in half of sauce.
8. Pour into pan, whisking.
9. Whisk over medium-low heat until thick, about 2 minutes.
10. Transfer to a bowl.
11. Line a baking sheet with foil; place shell in center. Stir 3 eggs into meat mixture; spread in shell.
12. Spread topping over mixture.
13. Bake until top is puffed and brown, about 35 minutes.
14. Let rest 10 minutes.