Brisket Pot Pie with Cheddar and Monterey Jack
Brisket Pot Pie with Cheddar and Monterey Jack is the ultimate comfort food, featuring tender brisket and gooey cheese wrapped in a flaky pastry crust. Perfect for cozy family dinners!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb brisket, cut into bite-sized pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 sheets puff pastry
- 1 cup diced sweet onions
- 2 cloves garlic, minced
- 1 cup diced carrots
- 2 cups beef broth
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the onions and carrots; mince the garlic.
- In a large skillet over medium-high heat, sear the brisket until browned on all sides, about 5 minutes.
- Add onions and garlic to the skillet; sauté until translucent.
- Stir in diced carrots and beef broth; bring to a simmer. Add thyme and rosemary, cooking for about 30 minutes.
- Mix in shredded cheddar and Monterey Jack cheeses until melted.
- Pour filling into a baking dish lined with one sheet of puff pastry. Cover with another sheet and seal edges.
- Brush top crust with beaten egg for a golden finish; bake for 25-30 minutes until golden brown.
Notes
- Use well-marbled brisket for enhanced tenderness.
- Feel free to swap vegetables or add spices like smoked paprika for extra flavor.
- Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 370
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg