Description
This Brisket Pot Pie with Cheddar and Monterey Jack is a comforting, indulgent twist on a classic pot pie. Combining tender brisket, creamy cheeses, and a flaky golden crust, it’s the ultimate dish for cozy meals, leftover brisket, or special occasions.
Ingredients
- 1 pound of shredded, cooked brisket
- 2 red bell peppers, diced
- 1 onion, cubed
- 2 garlic cloves, minced
- 1 cup of cheddar cheese, shredded
- ½ cup of Monterey Jack cheese, shredded
- ¼ cup of all-purpose flour
- ½ cup of beef broth
- ½ cup of heavy cream
- ½ teaspoon of dried thyme
- 2 teaspoons of salt
- ¼ teaspoon of black pepper
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pan, sauté the onion and garlic over medium heat for about 3 minutes until fragrant. Add the red bell peppers and cook for another 2 minutes.
- Stir in the flour and cook for 1 minute. Gradually add the beef broth and heavy cream, stirring until the mixture thickens. Reduce the heat once thickened.
- Fold in the shredded brisket, cheddar, and Monterey Jack cheese. Season with thyme, salt, and black pepper. Stir until well combined and heated through.
- Roll out one pie crust and place it in a 9-inch pie plate. Spoon the brisket mixture into the pie crust.
- Roll out the second pie crust and place it on top. Crimp the edges to seal and cut slits on top to let steam escape.
- Bake the pie for 35 to 40 minutes, or until the crust is golden and the filling is bubbling.
- Let it cool for about 5 minutes before serving.
Notes
- You can easily substitute brisket with sautéed mushrooms or lentils for a vegetarian version.
- Feel free to experiment with different cheeses such as gouda or mozzarella for variety.
- To make the filling spicier, add chili powder, paprika, or cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
