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Brisket Pot Pie

A hearty and comforting pot pie filled with tender brisket and vegetables in a rich gravy, topped with a flaky crust.

Ingredients

Scale

For the Crust:

  • 2 cups cooked brisket, shredded
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1/2 cup peas
  • 1/2 cup onions, diced
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 1 sheet puff pastry or pie crust

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Add onions, carrots, and garlic, sautéing until softened.
  3. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in beef broth until smooth.
  4. Add potatoes, peas, shredded brisket, thyme, rosemary, salt, and pepper. Simmer until the mixture thickens, about 10 minutes.
  5. Transfer the filling to a pie dish. Cover with puff pastry or pie crust, crimping the edges to seal. Cut a few slits in the top for ventilation.
  6. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
  7. Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog