Brisket Cheddar Pie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pie crusts
02 -
½ teaspoon of dried thyme
03 -
½ cup of beef broth
04 -
2 garlic cloves, minced
05 -
1 pound of cooked brisket, shredded
06 -
½ cup of heavy cream
07 -
¼ teaspoon of black pepper
08 -
2 teaspoons of salt
09 -
½ cup of Monterey Jack cheese, shredded
10 -
2 red bell peppers, diced
11 -
¼ cup of all-purpose flour
12 -
1 onion, cubed
13 -
1 cup of cheddar cheese, shredded
# Instructions:
01 -
Set your oven to 375°F (190°C) so it can heat up while you prepare everything.
02 -
Heat a big pan over medium and sauté onion and garlic. After about 3 minutes, toss in the diced peppers and cook for another 2 minutes until they're softened.
03 -
Add the flour to the pan and stir it in for one minute so it's cooked. Slowly pour in the beef broth and heavy cream while stirring to avoid lumps. When the sauce starts thickening, turn the heat down.
04 -
Mix in the shredded brisket, cheddar, and Monterey Jack cheeses. Stir in thyme, salt, and pepper. Heat it all together until it's well blended.
05 -
Lay one pie crust into a 9-inch pie dish. Pour the brisket filling inside. Place the second crust on top, pinching the edges to seal it. Cut a few small slits in the top for air to escape.
06 -
Bake for 35-40 minutes, or until the crust has a golden hue and the filling bubbles.
07 -
Once out of the oven, let the pot pie sit for a couple of minutes. Then slice it up and dig in!
# Notes:
01 -
For a glossy, golden crust, brush the top with a beaten egg mixed with a tiny bit of water.