This recipe has been passed down from my grandma and is perfect for turning leftover brisket into a flavorful main dish. With tender shredded beef, spicy jalapeños, and melty cheese, this pot pie is sure to become a family favorite!
Ingredients:
1 lb cooked, shredded brisket
2 jalapeños, chopped (seeds removed for less heat)
1 onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup all-purpose flour
1½ cups beef broth
½ cup heavy cream
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 pie crusts (homemade or store-bought)
Instructions:
- Preheat Oven:
Heat your oven to 375°F (190°C). - Sauté Aromatics:
In a large skillet, cook the onion and garlic over medium heat for 3 minutes, until softened. Add the chopped jalapeños and sauté for 2 more minutes. - Make the Roux:
Sprinkle in the flour and stir for 1 minute to cook out the raw taste. - Add Liquids:
Gradually pour in the beef broth and heavy cream, whisking constantly to avoid lumps. - Simmer and Thicken:
Let the mixture simmer for a few minutes until thickened to your desired consistency. - Combine Filling:
Stir in the brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper. Mix well until heated through. - Assemble the Pot Pie:
Line a 9-inch pie dish with one pie crust.
Spoon the brisket filling into the crust.
Cover with the second pie crust, sealing the edges by crimping.
Cut small slits in the top crust to release steam.
- Bake:
Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. - Cool and Serve:
Allow the pot pie to cool for a few minutes before slicing. Serve and enjoy!
This cheesy, savory pot pie is perfect for family dinners or special gatherings.
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Enjoy.