Description

Savor a delicious brisket pot pie layered with cheddar Monterey Jack Perfect comfort food that combines rich flavors in every bite

Ingredients

Scale

1 pound cooked and shredded brisket

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 pre-made pie crusts

1 large diced onion

2 medium diced carrots

2 stalks diced celery

2 cloves minced garlic

1 cup beef broth

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

1 beaten egg for wash

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). In a large skillet over medium heat, sauté the diced onions, carrots, and celery in olive oil until soft and aromatic (5-7 minutes).

Stir in the shredded brisket, minced garlic, thyme, bay leaf, and beef broth. Simmer for about 10 minutes.

Remove from heat and stir in the shredded cheddar and Monterey Jack cheese until melted.

Place one pie crust in a 9-inch pie dish. Pour in the cheesy brisket filling. Cover with the second crust, seal edges, and cut slits on top.

Brush the crust with the beaten egg and bake for 45 minutes or until golden brown and bubbling.

Let the pie rest for 10-15 minutes before slicing.

Prep Time: 30 minutes
minutes: 15
Cook Time: 45 minutes
Category: Main Course
Method: Bake
Cuisine: American

Nutrition

Calories: 450
Sugar: 1g
Fat: 20g
Saturated Fat: 20g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g