Description
Hearty brisket pot pie with cheddar and monterey jack brings comfort and richness to classic American cuisine. Savory beef, melted cheeses, and buttery crust create a delightful meal that satisfies deep hunger for home-style cooking.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded cooked brisket
- 1 sheet puff pastry
- 2 cups low-sodium beef broth
- 1 cup sharp cheddar cheese
- 1 cup monterey jack cheese
Vegetables and Aromatics:
- 1 large sweet onion
- 2 medium carrots
- 4 garlic cloves
- 3 sprigs fresh thyme
Seasonings and Oils:
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C), preparing for a golden-crusted pot pie experience.
- Sear the brisket in a large skillet with olive oil over medium-high heat, creating a rich caramelized exterior for approximately 4-5 minutes on each side.
- Transfer the brisket from the skillet and sauté onions and carrots in the same pan until they become tender and translucent, about 5 minutes.
- Incorporate minced garlic into the vegetable mixture, allowing its aromatic essence to bloom for an additional minute.
- Return the brisket to the skillet, pour in beef broth, and sprinkle thyme for depth of flavor. Allow the ingredients to simmer and meld together for roughly 30 minutes.
- Carefully shred or chop the brisket into bite-sized morsels, ensuring each piece is succulent and tender.
- Integrate cheddar and monterey jack cheeses into the brisket mixture, stirring until they melt and create a creamy, cohesive filling.
- Gently unfurl the puff pastry and drape it over the filling in an oven-safe dish, creating a rustic, artisan-style covering.
- Delicately score ventilation slits across the pastry top to prevent steam buildup and promote even browning.
- Bake the pot pie for 35-40 minutes, watching for a golden-brown crust that signals perfect doneness.
Notes
- Ensure the brisket is thoroughly browned to develop a rich, deep flavor that elevates the entire pot pie’s taste profile.
- Experiment with different cheese combinations like Gruyère or smoked gouda for unique flavor variations that can transform the dish.
- Use leftover brisket from a previous meal to save time and add extra depth to the pot pie’s filling, making it a perfect way to repurpose leftovers.
- Consider a gluten-free option by using gluten-free puff pastry or replacing the pastry with a cauliflower crust for those with dietary restrictions.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg