Description
Brisket Pot Pie with Cheddar and Monterey Jack is a comforting dish featuring tender beef and gooey cheese, all enveloped in a flaky crust. Ideal for family gatherings or cozy nights in.
Ingredients
Scale
- 2 cups cooked brisket, shredded
- 1 sheet puff pastry (thawed)
- 1 large sweet onion, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups low-sodium beef broth
- 3 sprigs fresh thyme
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Sear the brisket until browned on all sides, about 4-5 minutes per side.
- Remove the brisket and sauté the onions and carrots in the same skillet until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Return the brisket to the skillet, pour in beef broth, and add thyme. Simmer everything together for about 30 minutes.
- Shred or chop the brisket into bite-sized pieces and mix in both cheeses until melted.
- Roll out puff pastry into a circle and place it over your filling mixture in an oven-safe dish. Cut slits in the top for ventilation.
- Bake for 35-40 minutes or until golden brown.
Notes
- For a crispy crust, brush it with an egg wash before baking.
- Feel free to customize by adding seasonal vegetables like peas or swapping brisket for cooked chicken or turkey.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 slice (190g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg