Beer and beef brisket pie with olive oil mash
Created by gluten free cook and author Helen Tzouganatos, this recipe was design with coeliac and gluten intolerant Aussies in mind. It's made with gluten free beer and is dairy free too.
Ingredients
Braised beef
- 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
Instructions
- 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.