Brisket Pot Pie Cheddar (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound of shredded, cooked brisket
02 -
2 red bell peppers, diced
03 -
1 onion, cubed
04 -
2 garlic cloves, minced
05 -
1 cup of cheddar cheese, shredded
06 -
½ cup of Monterey Jack cheese, shredded
07 -
¼ cup of all-purpose flour
08 -
½ cup of beef broth
09 -
½ cup of heavy cream
10 -
½ teaspoon of dried thyme
11 -
2 teaspoons of salt
12 -
¼ teaspoon of black pepper
13 -
2 pie crusts
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large pan over medium heat, cook the onion and garlic until soft and fragrant, about 3 minutes. Add diced red bell peppers and sauté for an additional 2 minutes.
03 -
Sprinkle in all-purpose flour and cook for 1 minute, stirring constantly. Gradually add beef broth and heavy cream, stirring to avoid lumps. Continue stirring until the sauce thickens, then reduce the heat.
04 -
Fold in the shredded brisket, cheddar, and Monterey Jack cheeses. Mix in dried thyme, salt, and pepper until well combined and heated through.
05 -
Roll out one pie crust and lay it into a 9-inch pie plate. Fill with the brisket mixture, then cover with the second pie crust. Crimp the edges to seal and cut slits in the top to release steam.
06 -
Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
07 -
Allow the pot pie to cool for a few minutes before serving. Slice and enjoy.
# Notes:
01 -
Brush the top of the pie with a beaten egg mixed with a splash of water for a golden, glossy crust.