This fork-tender brisket and mushroom pie transforms slow-cooked, melt-in-your-mouth brisket into the ultimate comfort food experience. Succulent chunks of perfectly seasoned beef brisket are combined with earthy sautéed mushrooms and aromatics, all nestled in a rich, savoury gravy. The filling is encased in a buttery, flaky pastry crust that provides the perfect textural contrast to the tender interior. Each bite delivers deep, satisfying flavours that showcase the brisket's natural smokiness while the mushrooms add an umami depth that elevates this hearty pie that's perfect for cozy family dinners or special occasions.
- 1-1.5kg beltie brisket
- 2 onions, diced
- 2 celery stalks, diced
- 3 carrots, diced
- 1 red capsicum, diced
- 3-4 Brussels sprouts, finely sliced
- 3 cloves garlic, diced
- 500g mushrooms, sliced
- ¼ tspn chilli flakes
- ¾ cup plain flour
- 2 tbsn Dijon mustard
- 3 cups beef stock (750ml)
- 1 cup red wine
- ½ tspn fresh or dried thyme
- 2 bay leaves
- 2 sheets butter puff pastry
- 1 egg yolk, whisked
- Heat oven to 140C
- Over med-high heat, brown brisket. Set aside
- Reduce heat to medium. Sauté onions, celery, carrots, capsicum, sprouts and garlic until soft. Add ‘shrooms, chilli and flour - sauté for 3-4min.
- Throw in all ingredients other than pastry and yolk. Stir together and bake, covered for 4 hrs.
- Remove brisket and dice when cooled to touch. Add brisket back and bake for 1hr. Add ½ cup wine or stock if looking dry.
- Remove brisket mix from oven and increase temp to 190C.
- Grease pie dish. Cut 1 pastry sheet to fit and blind bake.
- Add brisket mix into pie dish. Cover with lattice pastry. Brush with yolk. Bake for 30 minutes.
