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Brisket Pot Pie Recipe

Brisket Pot Pie Recipe
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4.6 from 24 reviews

Brisket Pot Pie is a comforting and hearty dish that repurposes leftover brisket into a delicious meal. Tender brisket is combined with a savory vegetable medley, creamy sauce, and topped with flaky puff pastry for a satisfying dinner.

Ingredients

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Cooked Brisket:

  • 2 cups cooked brisket, shredded or chopped

Vegetable Mix:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced

Sauce:

  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • Salt and black pepper, to taste

Additions:

  • 1 cup frozen peas
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. Sauté vegetables: In a large skillet, heat olive oil and butter. Add onion, carrots, and celery; cook until softened. Add garlic.
  3. Create sauce: Sprinkle in flour, then slowly add beef broth and heavy cream. Season with Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened.
  4. Combine: Stir in brisket and peas. Remove from heat.
  5. Assemble: Transfer filling to a pie dish, top with puff pastry. Bake until golden.
  6. Finish: Let rest before serving.

Notes

  • This recipe is versatile; feel free to customize with your favorite vegetables or crust.
  • Leftover brisket or slow-cooked beef works wonderfully in this dish.

Nutrition

Find it online: https://easy-tapas-recipes.com/brisket-pot-pie-recipe/