Loaded Glazed Beef Brisket & Veggie Pie

• Meanwhile, thinly slice carrot and zucchini into 
half-moons.
• Thinly slice red onion. 
• Finely chop garlic.
• Transfer slow-cooked beef brisket, including the 
liquid, to a bowl and shred with 2 forks. 

• Preheat grill to high.
• In a large frying pan, heat a drizzle of olive oil 
over high heat.
• Cook carrot, onion and zucchini, stirring, until 
tender, 4-5 minutes. Transfer to a bowl and season 
to taste with salt and pepper. 

• Return the frying pan to high heat with a drizzle of 
olive oil.
• Cook Aussie spice blend and garlic until fragrant,  
1 minute.
• Add beef brisket and sweet & savoury glaze, 
stirring, until heated through and liquid has slightly 
evaporated, 4-5 minutes.
• Remove from heat, then return cooked veggies and 
add baby spinach leaves, stirring to combine. 

• Transfer brisket filling to a baking dish and evenly 
spread mashed potato over the top.
• Sprinkle with Parmesan cheese. 
• Grill pie until lightly golden, 8-10 minutes. 
Little cooks: Join in on the fun by sprinkling the cheese
on top.