Chefs' Recipes

Sean Moran’s beef brisket and mushroom pot pies

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.
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6
30M
3H 40M
4H 10M

Beef brisket, slow-braised until it’s fall-apart tender; portobello mushrooms, sautéed until golden; a crisp pastry top. No doubt about it, these pot pies are hard to beat.

Ingredients

Braised beef

Method

Main

1.For braised beef, preheat oven to 150C. Heat olive oil over medium-high heat in a casserole. Season brisket and brown in pan, turning occasionally, until golden (4-6 minutes). Remove and set aside. Reduce heat to medium-low, add vegetables and stir occasionally until caramelised (15-20 minutes). Add stock, wine, vinegar, herbs and garlic and return brisket to pan. Cover with baking paper, tucking edges into the liquid to secure, and cook in the oven until beef is tender (2-2½ hours). Remove brisket from liquid. When cool enough to handle, cut into 2cm-3cm pieces. Strain liquid (discard solids) and set aside.
2.Increase oven to 180C. Wipe casserole clean, add half the butter and melt over medium heat. Add mushrooms, season to taste and sauté until golden (5-7 minutes). Add garlic and remaining butter and, when melted, add flour and stir until nut-brown (5-7 minutes). Add mustard, then slowly add reserved cooking liquid, stirring until smooth. Remove from heat and add brisket and parsley.
3.Divide mixture into six 350ml pie dishes. Roll pastry to 3mm thick and cut 6 rounds to cover dishes. Place on top, pinch edges, brush with eggwash and pierce tops to allow steam to escape. Bake pies until deep golden (25-30 minutes). Serve hot.

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