brisket & veg mash pie

Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised for a couple of hours using a slow cooker or in your oven, at a low temperature.
Cooked right, brisket is rendered soft with incredible flavor. The meat falls apart and easily shreds, which makes this the perfect cut to cook in advance and freeze to use for pies, quesadillas, tacos or served on top of baked potato or mash. I also often use pulled brisket to serve with pappardelle pasta in a red wine & garlic sauce.

My inspiration for this dish came from a favorite in my home, Shepherd’s pie. I used pulled brisket from my freezer that I cooked for 4.5 hours in a delicious home made BBQ sauce and added chopped, streaky bacon to enhance the flavor.

ingredients | serves 4-6 | easy
600g cooked brisket, roughly chopped or pulled
1 white onion, chopped
4 garlic cloves, chopped
200g streaky bacon, sliced
2 large carrots, cubed
3 leeks, chopped
2 stalks rosemary, leaves chopped
2 bay leaves
1C frozen peas
Handful fresh parsley, chopped
1 can crushed tomato
2T Worcester sauce
2T tomato paste
2C beef stock
1T brown sugar
1/2t salt
1t black pepper
2T olive oil
1T butter

for the mash
6 medium potatoes, cubed
1 garlic clove, halved
4T butter
1/3c sour cream or normal cream
salt to taste
white pepper to taste

Preheat the oven to 180 degrees C.
Heat one tablespoon of olive oil in a large oven proof skillet and fry the bacon until almost crispy. About five minutes. Heat the remaining one tablespoon of olive oil & butter in the same skillet and saute the onion until glossy. Add the tomato paste, stir and cook for one minute.
Add the carrots, leeks, garlic, rosemary & bay leaf, stir to coat and cook for a further two minutes.
Tip the cooked brisket into the pot and stir. Add the crushed tomato, Worcester sauce, sugar, salt & pepper and simmer for about five minutes while stirring.
Pour the beef stock into the pot and bring to a light boil. Turn the heat down and simmer for the mixture for about 20 – 25 minutes, occasionally stirring, until the carrots are tender and the sauce has thickened slightly.
Remove the pot from the heat, stir the frozen peas through the mixture and set aside.

For the mash
Bring a large pot of salted water to the boil and cook the cubed potato and garlic clove until very soft.
Strain and tip the potatoes back into a dry pot. Place the pot on medium heat and dry the potatoes for about four minutes, tossing every now and again.
Add the butter and sour cream or normal cream and mash everything together.
Add salt & pepper to taste.
To remove small lumps, rapidly whisk until smooth.

Spoon the mashed potato onto the meat mixture and smooth it out with a spatula. Use a fork to make grooves/patterns in the mash.
Place the pot, uncovered, into the preheated oven and bake for about twenty minutes until the surface is lightly browned.

Serve with a garden salad.

From my kitchen to yours, with love x

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