Ingreadient :

• 2k beef brisket
• 1 onion, peeled and diced
• 1 bulb garlic, 1/2d
• 1 carrot
• 1 stick celery
• 1 leek 1/2d
• Few sprigs rosemary, thyme and bay
• Salt and pepper
• 900ml beef stock

To top

• 1.5k potatoes, peeled and diced
• 100g butter
• 200ml double cream
• Salt and pepper

Direction :

1. In a large oven proof pan, pop in  the beef, season, add all the remaining ingredients and simmer for 3 to 4 hours. Remove the beef and shred while hot. Reduce the cooking liquid by half then pop the beef back in.
2. Meanwhile, boil the potatoes in water until soft. Put through a ricer, add butter and season pipe or fork on top of the meat and bake for 30 to 40 minutes at 200c.
3. Pop the peas into a large pan of boiling water and cook for 2 minutes. Drain, dot with butter and serve with the pie.