Coopers X Mitolo Family Farms Cottage Pie

Coopers X Mitolo Family Farms Cottage Pie with brisket, stout and black garlic mash

3-4hr
8
Medium

Recipe credit to Callum Hann and Fabio Castello

Method

Pie Filling

STEP 1

Marinate (Day Before): Combine the diced brisket, tomato paste, Coopers Best Extra Stout and English mustard in a large bowl, completely submerge the brisket in the marinade. Cover and refrigerate overnight (12 hours).

STEP 2

Preheat oven to 150°C.

STEP 3

Spice & Wrap: Remove brisket from marinade and lightly pat it dry. Rub generously with spice mix.

STEP 4

Sear Brisket: Heat a large pan over medium-high heat and lightly sear the brisket on all sides until coloured. Avoid caramelising the spice mix too much.

STEP 5

Sauté Vegetables: Remove the seared brisket and add all the chopped vegetables, sauté for a few minutes, until they start to get soft and browned, return the seared brisket back to the saucepan.

STEP 6

Braise: Transfer brisket and vegetables to a large oven dish. Pour in the remaining marinade liquid, then cover the brisket with baking paper and a lid. Braise in the oven at 150°C for 3 to 4 hours until the meat is tender and easy to pull apart.

Sauce

STEP 7

Carefully remove the brisket from the braising liquid and set aside.
Prepare a roux mix (60g plain flour + 80g butter) in a saucepan over low heat.
Pour the braising liquid into the saucepan ladle by ladle so the roux can thicken the sauce slowly without creating lumps.
Reduce over low heat until slightly thickened.
Balance acidity with a little honey, brown sugar or malt extract

STEP 8

Pull the brisket meat apart and mix it back through the thickened sauce before filling the pie.

SPENT GRAIN CRUST

STEP 1

Place the corn meal, spent grain, parmesan and salt into a large bowl.

STEP 2

Add the cold butter and rub it into the flour mix with your fingertips until the mixture resembles coarse breadcrumbs.

STEP 3

Gradually add the iced water, mixing gently until the dough just comes together. Do not overwork the dough.

STEP 4

Turn the dough onto a lightly floured bench and bring together into a smooth disc.

STEP 5

Wrap and rest in the fridge for at least 30 minutes before rolling.

STEP 6

Roll the pastry to approximately 3mm thickness and line pie tins or trays as required.

STEP 7

For best results, chill the lined pastry again before filling and baking.

STEP 8

Prebake on fan forced oven at 170°C for 15 minutes.

BLACK GARLIC MASHING POTATO PIE TOPPING

STEP 1

Preheat oven to 190°C. Place potatoes onto an oven tray and roast for 50-60 minutes or until very tender when pierced with a skewer.

STEP 2

Meanwhile, finely chop black garlic and fold through butter.

STEP 3

Cut potatoes in half and scoop out flesh, reserving skins. Mash potatoes thoroughly with a masher or potato ricer. Stir through milk and black garlic butter. Season to taste with salt.

STEP 4

Toss reserved potato skins with olive oil, rosemary and a pinch of salt. Return to oven for 15-20 minutes or until golden brown and crisp.

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