Description
This Brisket Pot Pie recipe is a delicious way to use up leftover brisket. Tender shredded beef brisket mixed with vegetables in a savory gravy, topped with flaky puff pastry – a comforting and hearty dish for any meal.
Ingredients
Scale
For the Filling:
- 3 cups cooked beef brisket, shredded
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen peas
For the Roux:
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
For Assembly:
- 1 sheet puff pastry, thawed
- 1 large egg, beaten for egg wash
Instructions
- Preheat the oven: Preheat oven to 400°F.
- Cook the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened. Stir in garlic, then add shredded brisket, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in beef broth and simmer.
- Make the roux: In a small saucepan, melt butter and whisk in flour to make a roux. Stir into the brisket mixture until slightly thickened. Add peas and remove from heat.
- Assemble the pie: Transfer the filling to a pie dish. Roll puff pastry over the top, crimping edges to seal. Brush with egg wash and bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- This is a great way to use leftover brisket.
- For extra richness, stir in 1/4 cup red wine while simmering the filling.
- The pie can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
