20/08/2026
BEEF BRISKET PIE WITH OLIVE OIL MASH - GLUTEN & DAIRY FREE 🍺 Rich, fall apart saucy beef brisket, caramelised vegetables and silky potato mash in this phenomenal pie and it’s SO EASY TO MAKE.
1 kg beef brisket, cut into 5cm chunks
sea salt flakes and cracked pepper
2 tbs tapioca flour
4 tbs extra virgin olive oil
1 large brown onion, peeled and chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, crushed
3 fresh bay leaves
1 tbs fresh thyme leaves
1 tbs rosemary leaves, finely chopped
2 tbs tomato paste
500ml beef stock
1 x 330ml bottle gf b**r
1kg sebago potatoes, peeled and cut into 4 cm cubes
1/4 cup extra virgin olive oil
pinch of sea salt flakes
Preheat a fan forced oven to 170C.
Season beef brisket with salt and pepper and dust with tapioca flour.
Heat a heavy based saucepan over med - high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl. Add remaining oil to the pan along with onion, carrot, celery and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary and tomato paste and cook for a further 30 seconds.
Return beef to the pan with any resting juices and pour in stock and b**r. Cover pan with a tight fitting lid, transfer to oven and cook for 3 hrs or until beef is tender. Whilst the beef is braising, prepare the potato mash. Add potato cubes to pot of cold salted water and bring to simmer. Cook for 20 min, drain potato then add oil and mash to combine. Remove saucepan from oven and increase heat to 200C. Shred beef, transfer to casserole dish and top with mash. Return to oven and bake for 30 min.
