Description
Brisket Pot Pie is a hearty dish that repurposes leftover brisket into a rich, savory filling of vegetables and beef, all wrapped in a golden, flaky crust.
Ingredients
- 2 tablespoons unsalted butter
- 2 carrots, chopped
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 1/2 cup frozen peas
- 1 cup pearl onions, blanched and peeled
- 2 cups chopped brisket
- 2 cups beef stock
- Cornstarch whisked with 1 tablespoon water (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 sheet frozen pastry dough
- 1 large egg
Instructions
- Melt the butter in a medium pot over medium heat. Add chopped carrots and sauté until lightly browned, about 10–15 minutes.
- Add chopped onion and cook until translucent, approximately 5–7 minutes. Add minced garlic and sauté for 30 seconds.
- Stir in frozen peas, blanched pearl onions, and chopped brisket. Pour in beef stock and bring to a simmer. Reduce until thickened; add cornstarch slurry if needed. Season with salt and pepper.
- Preheat oven to 350°F (177°C).
- Transfer filling to an ovenproof baking dish. Cover with pastry dough and cut slits in top.
- Beat the egg and brush over the dough for a golden finish.
- Bake for about 45 minutes until the crust is golden and the filling is bubbling.
- Let stand for 10 minutes before serving.
Notes
- Use leftover brisket for added flavor depth.
- Add cheese or jalapeños for variations.
- Ensure pastry is thawed before using.
- Letting it rest after baking helps the filling set.
Nutrition
- Serving Size: 1/4 of pie
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 110mg
