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Brisket and Cheesy Potato Pies Recipe

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Brisket and cheesy potato pies combine tender shredded beef in rich gravy with creamy cheddar mashed potatoes and crisp golden pastry. These hearty individual pies are an especially delicious way to transform leftover brisket into a comforting meal.

Ingredients

  • Cooked beef brisket, shredded or chopped
  • Potatoes, peeled and chopped
  • Cheddar cheese, grated
  • Puff pastry or shortcrust pastry
  • Onion, finely chopped
  • Garlic, minced
  • Beef stock
  • Worcestershire sauce
  • Tomato paste
  • Butter
  • Milk or cream
  • Olive oil
  • Fresh thyme
  • Salt
  • Black pepper
  • Egg, for egg wash

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease individual pie dishes or a muffin tin.
  2. Place the chopped potatoes in a saucepan of salted water and boil until completely tender.
  3. While the potatoes cook, heat a little olive oil in a skillet and sauté the onion until soft.
  4. Add the garlic and fresh thyme and cook briefly until fragrant.
  5. Stir in the tomato paste, then add the shredded brisket, beef stock, and Worcestershire sauce.
  6. Simmer until the liquid reduces into a rich gravy that coats the brisket. Season with salt and black pepper to taste.
  7. Drain the potatoes thoroughly and mash with butter and milk or cream until smooth.
  8. Stir most of the grated cheddar into the mashed potatoes, reserving some cheese for topping the pies.
  9. Line the prepared pie dishes with pastry, gently pressing it against the bottoms and sides.
  10. Divide the brisket filling evenly between the pastry cases.
  11. Spoon the cheesy mashed potato over the brisket and spread it to cover the filling.
  12. Sprinkle the reserved grated cheddar over each pie.
  13. Brush any exposed pastry edges lightly with beaten egg.
  14. Bake for 25–30 minutes, until the pastry is crisp and golden, the filling is piping hot, and the cheese is bubbling.
  15. Allow the pies to rest for a few minutes before serving.

Notes

  • Slow-cooked leftover brisket works particularly well because it is already tender and easy to shred.
  • Mature cheddar gives the mashed potato a robust flavor, but Gruyère, mozzarella, Monterey Jack, or Parmesan can also be used.
  • Add diced carrots, peas, mushrooms, or celery to the brisket mixture for extra vegetables.
  • For a smoky variation, replace some of the beef stock with barbecue sauce, especially when using smoked brisket.
  • The recipe can be assembled as one large family pie; increase the baking time as needed until the center is thoroughly heated.
  • For a brisket cottage pie variation, omit the pastry and cover the meat filling directly with cheesy mashed potato.
  • The brisket filling and cheesy mashed potato can be prepared ahead and refrigerated separately until assembly.
  • Store leftover pies in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat in the oven for the crispiest pastry, ensuring the center is piping hot before serving.
  • Cooled pies can be wrapped well and frozen, then thawed in the refrigerator before reheating thoroughly in the oven.

Nutrition

Find it online: https://thefamilycooking.com/brisket-and-cheesy-potato-pies-recipe/