Brisket Pot Pie Cheddar (Print Version)
# Ingredients:
→ Filling
01 -
1 pound shredded cooked brisket
02 -
2 red bell peppers, diced
03 -
1 onion, cubed
04 -
2 garlic cloves, minced
05 -
1 cup cheddar cheese, shredded
06 -
1/2 cup Monterey Jack cheese, shredded
07 -
1/4 cup all-purpose flour
08 -
1/2 cup beef broth
09 -
1/2 cup heavy cream
10 -
1/2 teaspoon dried thyme
11 -
2 teaspoons salt
12 -
1/4 teaspoon black pepper
→ Crust
13 -
2 pie crusts (homemade or store-bought)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large pan over medium heat, cook the onion and garlic for about 3 minutes until softened and fragrant. Add diced red bell peppers and sauté for an additional 2 minutes.
03 -
Sprinkle in all-purpose flour and stir for 1 minute. Gradually pour in beef broth and heavy cream while stirring to avoid lumps. Cook until the sauce thickens and then reduce the heat.
04 -
Fold in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and black pepper. Stir until well mixed and heated through.
05 -
Roll out one pie crust and place it into a 9-inch pie dish. Spoon the brisket filling into the crust. Cover with the second pie crust, seal the edges, and cut slits on top for steam to escape.
06 -
Bake for 35 to 40 minutes or until the crust is golden brown and the filling is bubbling.
07 -
Let the pot pie cool for a few minutes before slicing and serving.
# Notes:
01 -
For a golden crust, brush the top with a mixture of beaten egg and a splash of water before baking.
02 -
A roux thickens the filling, ensuring the pie is rich but not overly dense.