Description
Brisket Pot Pie with Cheddar and Monterey Jack is a warm, comforting dish that combines tender brisket, savory vegetables, and melted cheese enveloped in a flaky crust—perfect for family gatherings.
Ingredients
Scale
- 2 cups cooked brisket, diced
- 1 cup sweet onions, chopped
- 1 cup carrots, diced
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tsp dried thyme
- 2 sheets puff pastry (thawed)
- 1 cup sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, sauté onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Stir in carrots and celery; cook until softened (3-4 minutes).
- Add diced brisket, season with salt, pepper, and thyme. Brown for about 8-10 minutes.
- Deglaze the skillet with beef broth; simmer until thickened (about 15 minutes).
- Mix in cheddar and Monterey Jack cheeses until melted.
- Transfer filling to a baking dish and cover with rolled-out puff pastry. Seal edges using a fork.
- Brush pastry with egg wash and bake for 30-35 minutes or until golden brown. Let cool slightly before serving.
Notes
- For extra flavor, consider adding herbs like rosemary or swapping vegetables such as peas or corn.
- If you have leftover brisket, it’s perfect for this recipe!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg