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Brisket cheeseburger pie

Brisket cheeseburger pie

This will blow your head off! One of the best pies you will wrap your lips around. 

Medium | 30 mins Prep | 30 mins Cook | 4x Pies

Brisket Cheeseburger Pie | AUSSIEQ BBQ

Beef pie is a hearty and delicious dish that is perfect for a cozy night at home. Made with tender chunks of beef, vegetables, and a flaky pie crust, this recipe is sure to become a new family favorite. To make the pie, the beef is first browned in a pan with onions and garlic, then simmered in a rich gravy made with beef broth, tomato paste, and red wine. The beef and gravy are then placed in a pie dish and topped with a pastry crust, which is baked until golden and flaky. Serve the pie hot, with a side of mashed potatoes or steamed vegetables for a satisfying meal.


  • Chopped leftover brisket seasoned with 50/50 Backyard BBQ/Oz Dirt (smoked)
  • 3/4 diced onion
  • 3x garlic cloves diced
  • 5x thin small baby carrots diced (I used the mixed colour ones at Costco)
  • 1x small potato diced
  • 1/4 cup SBR sauce or my homemade BBQ sauce 
  • 3x tbsp Worcestershire sauce or the relish version (see below)
  • 1/2 cup of beef stock 
  • 1/2 cup of the brisket Au Jus from the cook
  • 1/2 cup Greens gravy granules (blended with hot water)
  • 1.5 dill pickles diced
  • 1x tbsp American mustard
  • Tsp of white sugar
  • 8x American cheese slices
  • Puff pastry for lid
  • Shortcrust pastry for base
  • 1x egg (beaten)
  • Pepper or BBQ rub for lid

The Easiest Homemade Shortcrust Pastry 

  • 225g plain flour
  • 75g butter, diced
  • pinch salt
  • 2-3 tbsp milk
  • 1 tbsp freshly chopped rosemary 


  1. Sift 225g plain flour into a large bowl, add 75g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Or use a food processor.
  2. Then slowly add in milk until mixture starts to clump together and you can start to form dough balls. Stir in a pinch of salt or Oz Dirt rub
  3. Add some finely chopped rosemary to the dough mixture and give a final mix.
  4. Knead the dough briefly and gently on a floured surface.
  5. Wrap in cling film/cling wrap and chill while preparing the filling or overnight if possible



  1. chop pre smoked brisket
  2. finely dice onions and add to low heat pan with oil and sautée 
  3. add garlic, carrot and potato. Once potato starts to become translucent, move to next step 
  4. add beef stock and gravy
  5. reduce by half
  6. add brisket
  7. add the SBR sauce (or any good BBQ sauce like my homemade version) and worcestishizer
  8. once mixture has reached a thick pie like consistency remove from heat
  9. utilise shortcrust pastry for bottom of pie and puff for lid
  10. pour pie mixture into pie tin with shortcrust pressed into tin
  11. add approx 1 tbsp of diced Vlasic pickles mixed with mustard and white sugar on top of pie mixture (per pie)
  12. add slice of American cheese on top or two ;)
  13. place puff pastry lid on top and close together with bottom
  14. sprinkle sesame seeds on the lid and season with cracked pepper and/or a pinch of Oz Dirt rub
  15. cooked indirect on the BBQ or oven at approx 200C/392F until pastry is a deep golden brown. If cooking with charcoal, slide the pie tin over the coals for 2-3 mins to crisp up the bottom
Hot tips for young players:

**The Kogan deep dish pie maker is what I used to make the pie in the main image.

**add some sliced chili for a gentle kick

If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.

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