Ingredients

  • 2k beef brisket
  • 1 onion, peeled and diced
  • 1 bulb garlic, 1/2d
  • 1 carrot
  • 1 stick celery
  • 1 leek 1/2d
  • Few sprigs rosemary, thyme and bay
  • Salt and pepper
  • 900ml beef stock
To top
  • 1.5k potatoes, peeled and diced
  • 100g butter
  • 200ml double cream
  • Salt and pepper

Method

  1. In a large oven proof pan, pop in  the beef, season, add all the remaining ingredients and simmer for 3 to 4 hours. Remove the beef and shred while hot. Reduce the cooking liquid by half then pop the beef back in.
  2. Meanwhile, boil the potatoes in water until soft. Put through a ricer, add butter and season pipe or fork on top of the meat and bake for 30 to 40 minutes at 200c.
  3. Pop the peas into a large pan of boiling water and cook for 2 minutes. Drain, dot with butter and serve with the pie.

Ingredients

  • 2k beef brisket
  • 1 onion, peeled and diced
  • 1 bulb garlic, 1/2d
  • 1 carrot
  • 1 stick celery
  • 1 leek 1/2d
  • Few sprigs rosemary, thyme and bay
  • Salt and pepper
  • 900ml beef stock
To top
  • 1.5k potatoes, peeled and diced
  • 100g butter
  • 200ml double cream
  • Salt and pepper

Method

  1. In a large oven proof pan, pop in  the beef, season, add all the remaining ingredients and simmer for 3 to 4 hours. Remove the beef and shred while hot. Reduce the cooking liquid by half then pop the beef back in.
  2. Meanwhile, boil the potatoes in water until soft. Put through a ricer, add butter and season pipe or fork on top of the meat and bake for 30 to 40 minutes at 200c.
  3. Pop the peas into a large pan of boiling water and cook for 2 minutes. Drain, dot with butter and serve with the pie.