Brisket Pot Pie is the ultimate comfort food, combining tender, slow-cooked beef brisket with a rich, savory filling and a golden, flaky crust. This dish is perfect for cozy family dinners, potlucks, or meal prepping, as it offers great leftovers and can be easily customized. The combination of smoky brisket, hearty vegetables, and a buttery crust makes every bite satisfying and delicious.
Ingredients:
For the Brisket:
- 3 pounds beef brisket, trimmed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, for richer flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Pot Pie Filling:
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup peas
- 1 cup green beans, chopped
- ¼ cup all-purpose flour
- ¼ cup butter
- 2 cups beef broth (additional)
- Salt and pepper to taste
For the Pie Crust:
- 2 pre-made pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Brisket:
Preheat your oven to 325°F (165°C). Season the brisket generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the brisket to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the brisket from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes. Stir in the tomato paste, cooking for another minute. Then add the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Return the brisket to the pot, cover with a lid, and place it in the preheated oven. Cook for 3-4 hours, or until the brisket is tender and easily shredded with a fork.
2. Make the Pot Pie Filling:
Once the brisket is cooked, remove it from the pot and shred it into bite-sized pieces. Set aside. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux. Gradually whisk in the beef broth, ensuring there are no lumps. Continue to cook until the mixture thickens into a gravy, about 5 minutes.
Add the shredded brisket, diced potatoes, carrots, peas, and green beans to the gravy. Stir well to combine and season with salt and pepper to taste.
3. Assemble the Pot Pie:
Preheat your oven to 375°F (190°C). Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough hanging over the edges. Pour the brisket filling into the pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Press the edges together to seal, then crimp them with a fork or your fingers. Cut small slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
4. Bake the Pot Pie:
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy. Remove from the oven and let it cool for 5-10 minutes before slicing.
Serving Suggestions:
Serve your Brisket Pot Pie with a side of coleslaw, roasted vegetables, or a fresh green salad. This dish pairs beautifully with a glass of red wine or a comforting cup of tea.
Enjoy your homemade Brisket Pot Pie! 🥧🔥
If you’re looking for variations or additional tips, you can check out some great recipes here and here. Let me know if you need any modifications!