• riverleagroup

Miso, Mushy, Bacon, Cheese and Brisket potato top pie with parmesan pastry

Even the name's a mouthful! Tuck into this recipe from Daza @ Smoke N Hotrox Chef's

Ingredients - Filling

· 20g dried porcini mushrooms

· 4 tbsp olive or grapeseed oil

· 1 large onion , chopped

· 200g mushrooms, halved or quartered

· 3 thyme sprigs

· 800g leftover beef brisket chopped

· 2 tsp dried mustard powder

· 2 tbsp plain flour

· 125ml (small glass) red wine

· 1 tbsp brown miso paste

· 1 tbsp light soy sauce

· 600ml beef stock add brisket juice from wrap if you have any

· 1 tin of chopped tomatoes

· 6 slices of steaky bacon chopped

Ingredients - Pastry

· 350g plain flour

· 1 tsp dried mustard powder

· 75g shredded suet

· 100g cold butter , cut into small pieces

· 25g parmesan , grated

· 1 egg , beaten

· pinch flaky sea salt

· double this if needed


Cover the porcini in 100ml boiling water and set aside.

Heat 2 tbsp oil in a wide pan, add the onion and bacon cook over a medium heat, stirring often for about 10 mins until soft and a little colour . Push to one side of the pan, add the mushrooms and thyme, fry until any water has evaporated and the mushrooms are soft and taking on some colour (about 4-6 mins). Scrape the onions and mushrooms and bacon into a bowl.

Heat the remaining oil in the pan. Drain the porcini mushrooms, but keep the soaking liquid, and roughly chop them. add the beef, onions and mushrooms bacon to the pan along with the porcini liquid. Add the wine and bubble for a few mins.

Add the miso, soy and stock, season and cover the pan with a lid. Simmer for 1.5-3 hrs until the beef is as tender as you’d like it. Stir every 15 mins or so, adding more water if it’s sticking to the bottom of the pan. Taste and season accordingly. Add a corn starch slurry to thicken then cool to room temperature.

Mix the ingredients for the pastry, except the egg, in a food processor with a good pinch of salt. Slowly add water, a tablespoon at a time, until the pastry starts to clump together . Tip onto your surface and knead a few times to incorporate any flaky bits. Wrap in cling film or baking parchment and chill for at least 30 mins, or up to one day.

Heat oven to 200C/180C fan/gas 6. Roll out the pastry, using a little flour if you need it, until about 4mm thick. Lift over your rolling pin and use to line a metal or enamel cake tin or small pie dish's . Fill with the cooled stew. Top with mashed potatoes brush with egg yoke then grate a little parmesan cheese on top.

Bake for 45-50 mins until the pastry is deep golden brown, then leave to cool for 10 mins (if you can!)

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