Hands down one of our favourite uses of leftover low and slow meat - brisket and smoked cheese pies.
Wagyu brisket cooked low and slow is shredded, then bathed in a decadent gravy made up of sautéed onion, garlic and beef broth - with a touch of BBQ sauce and Worcestershire for added richness - then encased in flaky golden pastry with a hefty dose of smoked cheese for extra ooze factor.
Add the finely diced onion and garlic in to a deep sided saucepan with a glug of olive oil and sauté over a low heat for 5-8 minutes, or until fragrant and translucent.
Add the beef stock, Worcestershire sauce, BBQ sauce and simmer for 8-10 minutes until reduced and glossy.
Gently stir through the smoked brisket, and simmer for an additional 5-8 minutes until your desired pie filling consistency is reached.
Optional: depending on your ingredients, you may wish to add a very small amount of cornflour to the stock base to help thicken your filling.
Set your filling aside to cool for 10-15 minutes, and prepare your chosen pie dish or pie maker by lining it with flaky pastry.
Fill your pie dish with a generous scoop of brisket filling, top with a generous amount of your chosen cheese, add a pastry lid, and cook until golden brown and hot.
We alternate cooking these in pie dishes in the oven at 180 fan bake, or in a pie maker (don’t preheat) for 12-15 minutes.
This mix works well with other combinations like beef and blue cheese or cheddar.