There is no better way to use leftover brisket than in a pie! The juicy, succulent brisket paired with the crispy, flaky pastry is a match made in heaven.
This is my mom’s recipe, which she has been making for years, and she has finally allowed me to share it! The brisket is bathed in a rich, buttery gravy with mushrooms and plenty of garlic! Then topped with her homemade puff pastry.
You can use either leftover tri-tip or leftover smoked brisket in this recipe, or braise your brisket in the oven. See my instructions below with photos so you know EXACTLY what you’re doing!
Close your eyes and just imagine juicy brisket covered in crispy buttery pastry….. UGH!!! It’s delicious!!!
Table of contents
What You’ll Need
- Brisket :
Leftover smoked brisket is ideal here. The smoke flavor carries over into the gravy, making this taste like much more than a regular beef pie. If you don’t have leftover brisket, the Texas-style brisket works well braised. Cut into 2–3cm chunks — too small, and it disappears into the gravy; too large, and it’s hard to eat.
Note: If you are using leftover brisket, skip to step 3 - Mushrooms :
Button mushrooms, minimum 500g. Don’t skimp here — the mushrooms absorb the butter and the brisket-braising liquid, becoming almost as good as the meat itself. My mom always uses at least twice as much as the recipe calls for. - Butter:
Pick up a stick of unsalted butter; you need a lot for this recipe. - Puff Pastry:
Fresh or frozen, both work. If using frozen, defrost in the fridge overnight, not on the bench — bench defrosting makes it sticky and hard to work with. The pastry should be cold when it goes in the oven.
My Brisket Pie Recipe
You’ll never be able to eat a frozen pie after trying my mom’s EPIC brisket pie recipe!
Step 1: Braise Your Brisket (if you dont have leftover brisket)
To braise your beef, preheat your oven to 150°C. Then brown your brisket, put it aside, and fry off your vegetables.
Using Leftover Brisket?
Make sure you check if the brisket is still ok to eat. You can see how long brisket lasts here.
Step 2: Add Your Liquids and Cook
Then put your brisket back in the crockpot with the vegetables and add your stock, wine, vinegar, herbs, and garlic, and cook for 2 ½ hours. Once cooked, remove from the oven, drain (set the liquid aside), and cover your brisket.
Step 3: Chop Your Brisket
Once cooled, cut your brisket into 2 cm -3 cm pieces.
If using leftover brisket: If your leftover brisket is cold from the fridge, cut it into 2–3 inch chunks before you start. Pat the pieces dry with a paper towel — any moisture on the surface will cause them to steam rather than brown. Heat a splash of oil in a heavy-bottomed pan over high heat and sear the brisket chunks for 1–2 minutes per side until the edges have some color. You don’t need to cook them through — they’re already cooked. You’re just rebuilding some of the crust that was lost in the fridge. Set aside while you make the mushroom base.
Step 4: Cook Off Your Mushrooms
Cook your mushrooms and garlic in butter over medium-high heat — don’t crowd the pan or they’ll steam instead of brown. Cook until the mushrooms have released all their moisture and gone golden.
That’s when you add the flour. Cook the flour out for 2–3 minutes, stirring constantly, until the mixture smells nutty and has turned a light brown. If it smells raw or pasty the flour hasn’t cooked enough — give it another minute.
Step 5: Make Your Gravy for The Brisket Pie
Add the red wine vinegar and beef stock and stir to combine with the mushroom and flour mixture. Bring to a boil then reduce to a simmer. Add the seared brisket chunks back into the pan now — they braise in the liquid for 20–25 minutes, absorbing the mushroom and butter base.
By the end the gravy should have thickened and the brisket should be soft and pulling apart slightly at the edges. Season with salt and pepper. Add more stock if the gravy is too thick — it should coat the back of a spoon before it goes into the pie dish.
Step 6: Make Your Puff Pastry Lids
Turn your oven up to 425°F (220°C).
If you’re using frozen puff pastry, get it out of the freezer to defrost. If you’re using fresh puff pastry, roll it out and cut 6 rounds. Fill your pie dishes and cover with the pie lids
Step 7: Brush with Egg Wash and Bake!
Brush with an egg wash and pierce the top. And place in the oven for 30 minutes
Step 8: Enjoy Your Brisket Pie
Give them at least 30 minutes or until golden brown. See some of your ideas for brisket pie sides below. Serve with your choice of side and enjoy!
How Long Does It Take to Bake a Brisket Pie?
You need to bake your brisket pie for at least 30 minutes or until golden brown. You also need to factor in whether you’re using leftover brisket or smoking one from scratch.
How to Store Leftover Brisket Pie
Store leftover pie in an airtight container in the fridge for up to 4 days. The pastry will soften overnight — to reheat and re-crisp it, place in a 375°F oven for 12–15 minutes uncovered. A microwave works for reheating the filling but the pastry will stay soft — use the oven if the crust matters to you.
Freeze before baking for best results — assemble the pie completely, cover tightly with plastic wrap, and freeze for up to 3 months. Bake from frozen at 425°F for 35–40 minutes until the pastry is deep golden and the filling is bubbling at the edges.
If you’ve already baked it, freeze individual portions wrapped in foil for up to 2 months. Reheat in a 375°F oven for 20–25 minutes from frozen.
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What To Do With Your Leftover Brisket
Got extra leftover brisket?
Sides For Brisket Pie
Beef Brisket Pie
Equipment
- Oven
- Pie Dishes
Ingredients
- 1 Stick butter
- 500 gm large mushrooms
- 4 garlic cloves minced
- 100 gm plain flour
- 2 tbsp mustard
- 1 cups parsley coarsely chopped
- 2 sheet of puff pastry
- 1 egg yolk whisked
Braised Beef Brisket
- 1 piece of beef brisket
- 2 carrots sliced in rounds
- 2 onions diced
- 2.5 cups beef stock
- 300 ml red wine
- 120 ml red wine vinegar
- 2 fresh bay leaves
- 4 garlic cloves minced
Instructions
- To braise your beef, preheat your oven to 150°C. Brown your meat (2-4 minutes). Remove and caramelized your vegetables. Add then add the brisket back to the crockpot along with your stock, wine, vinegar, herbs, and garlic. Cover with butchers paper or baking paper. and cook for 2 ½ half hours. Once cooked remove from the oven, drain (set aside this liquid), and cover your brisket.
- Once cooled cut your brisket it into 2cm -3cm cubes.
- Cook your mushrooms and garlic with butter and add the flour and mustard slowly add in your cooking liquid from the brisket Cook until the mixture is light brown.
- Once browned, add the leftover liquid from the brisket, and some parsley to the mushroom mixture.
- If you're using frozen puff pastry, get it out of the freezer to defrost. If you're using fresh puff pastry, roll it out and cut 4 rounds of pastry.
- Turn your oven up to 250°F
- Fill your pie dishes and cover with the pie lids you cut out
- Brush with an egg wash and pierce the top. And place in the oven.
- Give them at least 30 minutes or until golden brown.
Notes
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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