Description
This Brisket Pot Pie is a hearty and comforting dish that transforms leftover beef brisket into a savory filling enveloped in flaky puff pastry. Perfect for using up cooked brisket, this recipe combines tender brisket with a rich vegetable and wine-infused sauce, topped with golden, buttery pastry for a satisfying main course ideal for family dinners.
Ingredients
Scale
Filling
- 2 cups cooked beef brisket, shredded or chopped
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine or additional beef broth
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 cup frozen peas
- Salt and pepper, to taste
Topping
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery, cooking for 5–6 minutes until they become soft and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to develop depth of flavor.
- Make the Sauce: Sprinkle flour over the vegetables and stir to coat them evenly. Gradually pour in beef broth and red wine while stirring constantly, allowing the mixture to thicken over 3–4 minutes.
- Combine Filling Ingredients: Add shredded brisket, thyme, and frozen peas to the skillet. Season with salt and pepper to your taste. Let the mixture simmer for 5 more minutes to meld flavors, then remove from heat.
- Assemble Pot Pie: Transfer the brisket and vegetable filling to a greased 9-inch pie dish or a similarly sized baking dish. Roll out the thawed puff pastry and cover the top of the filling. Trim excess pastry and crimp the edges to seal the pie.
- Prepare for Baking: Cut a few slits in the top of the pastry to allow steam to escape during baking. Beat the egg and brush it evenly over the puff pastry for a shiny golden finish.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25–30 minutes, or until the puff pastry is golden brown and bubbling hot around the edges.
- Rest and Serve: Allow the pot pie to cool slightly before slicing and serving to ensure the filling sets and is easier to serve.
Notes
- This recipe is an excellent way to repurpose leftover brisket.
- For individual servings, use small ramekins instead of a large pie dish.
- Add a tablespoon of butter to the filling before baking for extra richness and flavor.
- Ensure the puff pastry is fully thawed for best results and easier handling.
