Beef Brisket & Homestyle Gravy Pie
with Cheesy Potato Topping
This veggie loaded pie is the talk of the town and by town, we mean the HelloFresh test kitchen! Combined with slow-cooked beef brisket, a cheesy potato topping and tasty mushroom gravy laced throughout, there will be a race for seconds once this one gets plated up.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
1
Celery
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Garlic
2
Potato
1 sachet
Savoury Seasoning
375 g
Slow-Cooked Beef Brisket
1
Homestyle Gravy
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Peel garlic clove. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat the grill to high. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Finely chop carrot and celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and celery, stirring, until tender, 5-6 minutes.
• Add savoury seasoning, then cook until fragrant, 1 minute. • Add shredded beef brisket, stirring, until heated through, 4-5 minutes. • Remove from heat, then stir in homestyle gravy, baby spinach leaves and the water until wilted.
• Transfer beef filling into a baking dish and spread mashed potato over the top. • Sprinkle with Cheddar cheese. • Grill until lightly golden, 5-10 minutes.
• Divide beef brisket and homestyle gravy pie between plates. Enjoy!
