Who doesn’t love a cheesy beef brisket pie? A great option to make ahead of time and freeze for an easy dinner in future, you can use any slow braising beef for this versatile recipe – it’s a great way to use cheaper cuts of meat.
1 tbsp extra virgin olive oil
600g brisket, diced
1 onion, finely chopped
2 cloves garlic, crushed
1 carrot, finely chopped
¼ cup tomato paste
500ml beef stock
1 tbsp brown sugar
1 tbsp Dijon mustard
2 tbsp sherry vinegar
1 small sprig bay leaves (or 3 dried bay leaves)
1 tbsp pickled peppercorns
75g triple cream cheese, chopped (for pie only)
½ cup grated vintage cheddar (for pie only)
2 sheets puff pastry, thawed (for pie only)
1 egg, lightly whisked
- Heat oil in a heavy-based saucepan over high heat. Season the beef brisket with salt and pepper. Add to the pan and cook, turning for 6-8 minutes, or until golden.
- Reduce the heat to medium, add the onion, garlic and carrot and cook, stirring occasionally for 4 minutes.
- Add the tomato paste and cook, stirring, for 1 minute. Add the beef stock, 1 cup water, sugar, mustard, vinegar and bay leaves. Bring to a simmer, reduce heat to low, partially cover with a lid and cook for 1 hour 30 minutes, or until beef falls apart with a fork. Add the peppercorns and season. Cool.