Beef Brisket, Cheddar & jalapeño Pie

Start by seasoning the brisket with salt, pepper, garlic powder, paprika and onion powder. In your slow cooker add the beef stock, garlic, soy sauce and Worcestershire, give it a good mix then add your brisket in. If your short on time like I was put it on high for 5 hours or you can do 9 hours on slow.

1. 30 minutes before the brisket is done cooking you can start to make your gravy. Add a small knob of butter and the onion and garlic and cook for 5 minutes. Then add in beef stock, Worcestershire, soy sauce, brown sugar, and salt and pepper. Mix well then add in the cornflour slurry and mix with a whisk consistently for 4-5 minutes until it thickens up. Once it’s a nice consistency turn the heat off add the finely chopped jalapeño, mix and leave to cool.

2. Once the brisket is done and nice and tender you can begin to pull it apart and remove the fat. Shred it so it’s not in too big of chunks. Then fold the brisket through the gravy.

3. Preheat the oven to 200 degrees and grease your baking dish.

4. Line the bottom and sides with shortcrust pastry, then spoon in the brisket filling. Add the grated tasty cheddar cheese and mozzarella.

5. Lay the puff pastry over the top of the pie, and trim the excess off the sides and crimp the edges to ensure it does not leak. Cut 2-3 small slits in the centre of the pastry to let steam escape.

6. Brush the top with the egg wash. (sprinkle some extra cheese on top if you wish) and bake for 40 minutes.

7. Once its beautifully golden let it sit for 5-10 minutes then dig in!