Miso, Mushroom & Brisket Pie Recipe

Preheat the oven to 325°F (160°C).

In a large skillet, heat the olive oil over medium heat. Add the brisket chunks and cook until browned on all sides. Remove the brisket from the skillet and set aside.

In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.

Add the sliced mushrooms to the skillet and cook until they are browned and tender.

In a small bowl, mix together the miso paste, soy sauce, beef broth, thyme, and black pepper. Pour this mixture into the skillet with the mushrooms and stir to combine.

Return the brisket to the skillet, making sure it is submerged in the miso-mushroom sauce. Cover the skillet and transfer it to the preheated oven. Bake for 2 hours, or until the brisket is tender and easily shreds apart.

Remove the skillet from the oven and increase the oven temperature to 400°F (200°C).

Use a slotted spoon to transfer the cooked brisket and mushrooms to a 9-inch pie dish, leaving behind any excess liquid. Spread the mixture evenly in the pie dish.

Place one sheet of puff pastry over the pie dish, trimming any excess pastry hanging over the edges. Press the edges of the pastry to seal it to the dish.

Brush the top of the pastry with beaten egg for a glossy finish.

Make a few small cuts on the surface of the pastry to allow steam to escape.

Bake the pie in the preheated oven for 30 minutes, or until the pastry is golden brown and puffed up.

Remove the pie from the oven and let it cool for a few minutes before serving.