Savory Brisket Pot Pie with Cheddar and Monterey Jack

Ingredients

• 2 cups cooked brisket, shredded
• 1 unit onion, diced
• 2 units carrots, diced
• 2 units celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 cup frozen peas
• 1 tablespoon cornstarch (mixed with 1 tablespoon water)
• to taste unit salt and pepper
• 1 package refrigerated pie crusts (2 crusts)
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 unit egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
3. Stir in minced garlic, thyme, and rosemary. Sauté for an additional minute until fragrant.
4. Add the shredded brisket to the skillet and mix well. Pour in beef broth and Worcestershire sauce, stirring until combined.
5. Bring the mixture to a simmer. Add the peas and stir in the cornstarch slurry to thicken (cook for another 2-3 minutes). Season with salt and pepper to taste. Remove from heat and let cool slightly.
6. Unroll one pie crust and place it in a 9-inch pie dish. Spoon the brisket mixture into the crust, spreading it evenly. Sprinkle cheddar and Monterey Jack cheeses over the filling.
7. Unroll the second pie crust and place it over the cheese. Crimp the edges to seal. Cut several slits in the top for steam to escape. Brush the top with the beaten egg for a golden finish.
8. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
9. Allow the pie to cool for 10 minutes before slicing. Serve warm and enjoy!