Description
Indulge in the comforting flavors of tender brisket, mixed vegetables, and a creamy cheese sauce, all encased in a buttery puff pastry crust. This Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate savory pie that’s perfect for a cozy family dinner.
Ingredients
Scale
Main Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked brisket, shredded or chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 sheet puff pastry or pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat oven to 400°F and lightly grease a 9-inch pie dish or oven-safe skillet.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic.
- Add Brisket and Vegetables: Stir in brisket and frozen vegetables, cooking for a few minutes.
- Thicken the Sauce: Sprinkle flour over the mixture, pour in beef broth and cream. Season with Worcestershire sauce, salt, and pepper. Simmer until thickened.
- Add Cheeses: Remove from heat and stir in cheddar and Monterey Jack cheeses until melted.
- Assemble and Bake: Transfer filling to pie dish. Cover with pastry, seal edges, and brush with egg wash. Bake until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- This recipe is ideal for using up leftover brisket.
- You can use store-bought pie crust or biscuit dough as an alternative topping.
- Enhance the flavor with a touch of smoked paprika or cayenne.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 3g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
