This recipe was brought to us by Wilde Beer.
Beer and beef brisket pie with olive oil mash
- 1 kg beef brisket cut into 5cm chunks
- Sea salt flakes and cracked pepper
- 2 tablespoons tapioca flour
- 4 tablespoons extra virgin olive oil
- 1 large brown onion peeled and chopped
- 1 celery stalk chopped
- 4 garlic cloves crushed
- 3 fresh bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon rosemary leaves finely chopped
- 2 tablespoons tomato paste
- 500 ml beef stock
- 1 x 330ml bottle Wilde Gluten Free Pale Ale Beer
Olive oil potato mash
- 1 kg Sebago potatoes peeled and cut into 4cm cubes
- ¼ cup extra virgin olive oil
- Pinch of sea salt flakes
- 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 Wilde beer. Cover pan with a tight-fitting lid, transfer to oven and cook for 3 hours or until beef is tender.
- While the beef is braising, prepare the potato mash. Add potato cubes to a pot of cold salted water and bring to a simmer. Cook for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a bowl or processor. Add olive oil and mash or pulse to combine. Adjust seasoning with extra salt as required. Set aside.
- Remove saucepan from oven and increase heat to 200°c. Shred beef with 2 forks and adjust seasoning with extra salt or pepper if required. Transfer saucy beef to a baking tray or casserole dish and top with potato mash. Return to oven and bake for 30 minutes or until golden.