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Coles

  • Nut free
  • Seafood free
  • Shellfish free
  • Peanut free
  • Dairy free
  • Lactose free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • 3 serves veg or fruit

In this brisket pie, buttery and crisp puff pastry is the perfect complement to the filling of rich slow-cooked brisket, juicy mushrooms and leek.

  • Serves6
  • Cook time4 hour 10 minutes
  • Prep time30 minutes
beef brisket pie

Ingredients

  • 1 tbs olive oil
  • 1.5kg Coles Australian No Added Hormones Beef Brisket, halved
  • 400g punnet brown mushrooms, larger ones halved
  • 4 brown onions, quartered
  • 1 1/2 cups (375ml) pale ale
  • 2 tbs apple cider vinegar
  • 6 garlic cloves, crushed
  • 2 tbs finely chopped rosemary
  • 2 tbs wholegrain mustard
  • 2 tbs smoky barbecue sauce
  • 1 tsp onion salt
  • 4 carrots, peeled, coarsely chopped
  • 1 leek, pale section only, thickly sliced
  • 1 tbs cornflour
  • 2 sheets frozen puff pastry, just thawed, quartered
  • 1 free range egg, lightly whisked
  • 1/2 tsp poppy seeds
  • Mashed potato, to serve
  • Steamed green vegetables, to serve

Nutritional information

Per serve: Energy: 2864kJ/685 Cals (33%), Protein: 64g (128%), Fat: 26g (37%), Sat Fat: 9g (38%), Sodium: 947mg (47%), Carb: 39g (13%), Sugar: 13g (14%), Dietary Fibre: 10g (33%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 150°C. Heat a large frying pan over high heat. Season beef. Cook beef, turning occasionally, for 5 mins or until brown all over. Transfer to a roasting pan.

  2. Step 2

    Cook mushrooms and onion, stirring, for 5 mins or until lightly browned. Add to the beef in the pan. Combine the pale ale or beef stock, vinegar, garlic, rosemary, mustard, barbecue sauce and onion salt in a jug. Pour evenly over beef, turning to coat. Cover the pan tightly with foil.

  3. Step 3

    Bake for 3 1/2-4 hours or until beef is tender and can be pulled apart with two forks.

  4. Step 4

    Transfer the beef to a large bowl. Use 2 forks to tear into 4cm large pieces. Strain braising liquid into a medium saucepan, reserving the mushroom mixture. Combine the cornflour with 1 tbs of water in a small bowl. Add to the saucepan with the mushroom mixture. Place the saucepan over medium heat and cook, stirring constantly, for 10 mins or until mixture reduces by half. Add carrot and leek and simmer for a further 5-8 mins or until the sauce is very thick.

  5. Step 5

    Transfer mixture to an 8-cup (2L) capacity pie dish. Add the beef and mushroom mixture and stir to combine. Set aside for 30 mins to cool slightly.

  6. Step 6

    Increase oven to 220°C. Arrange pastry pieces over filling, overlapping slightly. Press edges of pastry to dish to seal. Brush lightly with egg and sprinkle with poppy seeds and season.

  7. Step 7

    Bake for 20-25 mins or until the pastry puffs up and turns golden brown. Serve with mashed potato and steamed green vegetables.

Recipe tip

We used a 20cm square (5cm deep) 8-cup (2L) capacity pie dish to make our pie.

COOK. STORE. SAVE.
Use it up:
Any leftover brisket can be used in a breakfast hash, quesadilla, burrito or sandwich.

Smart swap: You can substitute pale ale for beef stock for an alcohol free version, you can also substitute poppy seeds for sesame seeds.

Brisket pie recipe

If you want a cosy meal that feels like a warm hug, this beef brisket pie recipe is for you. Beef brisket is slow cooked until it is succulent and melts in your mouth, and paired with brown mushrooms and sweet and soft leek. These are all soaked in a full-bodied savoury gravy flavoured with mustard, smoky barbecue sauce and rosemary. The luscious filling is finally topped with the most flaky and buttery puff pastry of your dreams. 

How to make the best beef brisket pie

Here are some tips for making this brisket and mushroom pie:

  • Cook the brisket with the white fat cap still on it, so that it stays nice and juicy during the slow cooking process. You can trim off the excess fat when it has cooled down. 

  • Season the raw brisket with salt prior to browning it on the pan, so that each piece of brisket in the final pie doesn’t end up bland. 

  • After 3 1/2 hours of cooking in the oven, check the internal temperature of the brisket using a meat thermometer. If it is 93°C to 98°C, that means the connective tissue within the brisket has broken down to be melty and gelatinous, and the brisket is ready to be taken out of the oven and made into brisket meat pie.

  • Remember to let the brisket rest for an hour before slicing it and use forks to pull it apart. Resting allows the juices and sauce on the outside of the brisket to be infused into the meat.

  • Slice the brisket across, instead of along, the grain. The grain refers to the lines you see all over the meat. Then use two forks to pull the tender meat apart. 

How to top the brisket pie’s filling with puff pastry

For this brisket meat pie recipe, you’ll need to top the brisket pie filling with puff pastry and press the edges of the pastry onto the baking dish to seal. Then, slice a 4cm cross in the middle of the pastry so that steam can escape, and brush the pastry with egg wash. If parts of the pastry are turning brown quicker than other parts, and you’re worried about unevenly baked pastry, cover the browning parts with foil. 

Love this recipe?

Cook this best brisket pie recipe with beef and mushrooms for the ultimate comforting dinner. On a pie-making kick? Try these recipes for easy chicken and mushroom pie, Courtney Roulston's Aussie beef pie and chicken and leek pies.

FAQs

Brisket pie

Brisket pie
  • Serves6
  • Cook time4 hour 10 minutes
  • Prep time30 minutes
Ingredients
  • 1 tbs olive oil
  • 1.5kg Coles Australian No Added Hormones Beef Brisket, halved
  • 400g punnet brown mushrooms, larger ones halved
  • 4 brown onions, quartered
  • 1 1/2 cups (375ml) pale ale
  • 2 tbs apple cider vinegar
  • 6 garlic cloves, crushed
  • 2 tbs finely chopped rosemary
  • 2 tbs wholegrain mustard
  • 2 tbs smoky barbecue sauce
  • 1 tsp onion salt
  • 4 carrots, peeled, coarsely chopped
  • 1 leek, pale section only, thickly sliced
  • 1 tbs cornflour
  • 2 sheets frozen puff pastry, just thawed, quartered
  • 1 free range egg, lightly whisked
  • 1/2 tsp poppy seeds
  • Mashed potato, to serve
  • Steamed green vegetables, to serve
    Description

    In this brisket pie, buttery and crisp puff pastry is the perfect complement to the filling of rich slow-cooked brisket, juicy mushrooms and leek.

    Method
    1. Step 1

      Preheat oven to 150°C. Heat a large frying pan over high heat. Season beef. Cook beef, turning occasionally, for 5 mins or until brown all over. Transfer to a roasting pan.

    2. Step 2

      Cook mushrooms and onion, stirring, for 5 mins or until lightly browned. Add to the beef in the pan. Combine the pale ale or beef stock, vinegar, garlic, rosemary, mustard, barbecue sauce and onion salt in a jug. Pour evenly over beef, turning to coat. Cover the pan tightly with foil.

    3. Step 3

      Bake for 3 1/2-4 hours or until beef is tender and can be pulled apart with two forks.

    4. Step 4

      Transfer the beef to a large bowl. Use 2 forks to tear into 4cm large pieces. Strain braising liquid into a medium saucepan, reserving the mushroom mixture. Combine the cornflour with 1 tbs of water in a small bowl. Add to the saucepan with the mushroom mixture. Place the saucepan over medium heat and cook, stirring constantly, for 10 mins or until mixture reduces by half. Add carrot and leek and simmer for a further 5-8 mins or until the sauce is very thick.

    5. Step 5

      Transfer mixture to an 8-cup (2L) capacity pie dish. Add the beef and mushroom mixture and stir to combine. Set aside for 30 mins to cool slightly.

    6. Step 6

      Increase oven to 220°C. Arrange pastry pieces over filling, overlapping slightly. Press edges of pastry to dish to seal. Brush lightly with egg and sprinkle with poppy seeds and season.

    7. Step 7

      Bake for 20-25 mins or until the pastry puffs up and turns golden brown. Serve with mashed potato and steamed green vegetables.