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Pulled beef brisket pie

Turn up the heat in the kitchen with this sizzling brisket pie

Pulled beef brisket pie 

Serves 6-8

Total time 1 hour 30 minutes, plus slow roasting 



For the brisket  

2 Tbsp olive oil
Salt and milled black pepper
1.7kg beef brisket on the bone
2 onions, chopped
4 large cloves garlic
1 Tbsp ground coriander
2 Tbsp smoked paprika
2 cups water
2 cups beef stock
1 cup red wine
2 tubs (500g each) passata or tomato purée
Pinch of sugar
2 tsp cornflour, mixed with a little water to make a smooth paste
1 roll (400g) puff pastry, defrosted
Flour, for dusting
2 bay leaves
2 eggs, whisked

For serving  

A side of vegetables


  1. Preheat oven to 180°C. 
  2. Heat oil in a large ovenproof pot, season meat and fry in batches for 4-6 minutes until brown all over. Remove and set aside. 
  3. Add another glug of oil, fry onions for 5 minutes until soft. 
  4. Add garlic and spices to the onions and fry for a minute.
  5. 5. Add remaining brisket ingredients, cover tightly with a lid and roast for 3-3.5 hours until tender, turning meat twice during cooking. 
  6. Once tender, remove meat from sauce (it should flake easily), place in a bowl and cool slightly before using two forks to shred. 
  7. Bring brisket sauce to a simmer and reduce for 5-10 minutes. 
  8. Whisk in cornflour paste, stir, and cook for 3 minutes until thickened.
  9. Toss 2-3 cups of sauce through shredded meat. 
  10. Increase oven heat to 200°C. 
  11. Roll pastry out, on a floured surface, to 3-4mm thick. 
  12. Spoon meat into an overproof dish and drape pastry over filling, crimping the edges to avoid shrinking. 
  13. Brush pastry with egg and cut a slit in the centre for steam to escape. Top with bay leaves and bake for 30 minutes until pastry is crisp and golden. 
  14. Serve pie straight from the oven with a side of veggies. 

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