Description
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
Scale
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
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, heat olive oil and butter. Add onion, carrots, and celery; cook until softened. Add garlic.
- Create sauce: Sprinkle in flour, then slowly add beef broth and heavy cream. Season with Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened.
- Combine: Stir in brisket and peas. Remove from heat.
- Assemble: Transfer filling to a pie dish, top with puff pastry. Bake until golden.
- 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
