I recently cooked a small brisket of beef in the slow cooker and this pie is using some of the left over meat from the joint, I actually managed to stretch the meat to 3 separate meals, along with this pie I also served the meat simply with gravy like a roast dinner and in a pan haggerty (that's a post for another day).
Brisket isn't the cheap cut it used to be but its reliable easy to cook especially if you use a slow cooker like I do and it produces delicious gravy too. I just cooked the brisket for 6 hours on high after smothering the join in a mix of Dijon mustard, BBQ spice rub, tomato ketchup and maple syrup. I didn't add an extra liquid.
This is frugal dish as it used a fairly small quantity of meat, the leftover gravy and carrots and celery to bulk up the pie filling. I then created a gluten free pastry top and if I do say so myself it tasted pretty amazing.
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