Description
Indulge in the comforting flavors of tender brisket, mixed with vegetables and a creamy cheese sauce, all topped with a flaky puff pastry crust in this delightful Brisket Pot Pie with Cheddar and Monterey Jack.
Ingredients
Scale
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked brisket, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, sauté onion in olive oil until soft. Add garlic, carrots, and celery; cook until tender.
- Stir in flour, then slowly add beef broth and cream. Season with Worcestershire sauce, thyme, paprika, salt, and pepper.
- Add brisket, peas, and cheeses. Mix until creamy.
- Transfer filling to a pie dish, cover with puff pastry, brush with egg wash.
- Bake until golden and puffed.
- Cool slightly before serving.
Notes
- This recipe is perfect for using leftover smoked brisket.
- You can substitute pie crust for puff pastry if desired.
- For added richness, consider a splash of red wine in the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/6 of pie)
- Calories: 530
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg
