This easy one-pot pie is full of luscious, saucy slow-cooked brisket filling with a crisp puff pastry top. It's an ideal recipe for a winter family dinner.
Heat oil in a large ovenproof casserole dish over medium-high heat. Add brisket and sear both sides until golden and brown. Transfer to a plate and set aside
Add onion, garlic, celery and carrot. Cook for 3 minutes to soften. Add spices and cook for a further minute. Stir in wine and bring to a simmer. Cook until reduced by half
Add tomato sauce and stock. Return meat to pan. Cover and cook in oven for 3-3½ hours or until tender and easy to shred. Remove meat from sauce and set aside
Simmer sauce on the stove top for 5-10 minutes or until reduced and thickened. Remove from heat
Meanwhile, shred meat. Return shredded meat to sauce immediately and toss to coat
Increase oven temperature 200°C (fan-forced)
Brush the top edge and one side of one sheet of pastry with beaten egg. Cut the other sheet of pastry in half, and attach one half to the top and the other half to the the side of the whole pastry sheet, overlapping by 1cm to join. It should make an “L” shape. Press together gently to stick
Drape pastry over filling, tucking and crimping edges to fit the pan. Brush the top with egg and cut a slit in the centre for steam to escape. Bake for 20-25 minutes or until pastry is golden and crisp. Serve pie straight from the oven, topped with extra sauce
Reviews
Print
Save
Feedback and Reviews