Ingredients
- 2 cups cooked brisket, shredded or chopped
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream (or whole milk)
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 teaspoon fresh rosemary, chopped (optional)
- Salt and black pepper, to taste
- 1 sheet puff pastry or 1 pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Sauté Veggies: In a large skillet, heat olive oil or butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until softened.
- Add Brisket: Stir in the shredded brisket and cook for 2–3 minutes.
- Make Filling: Sprinkle the flour over the mixture and stir well to coat. Slowly pour in the beef broth while stirring to avoid lumps. Add the heavy cream, thyme, rosemary, salt, and pepper. Simmer until thickened, about 5–7 minutes. Stir in the peas.
- Fill Pie Dish: Transfer the filling to a deep pie dish or individual ramekins.
- Top with Pastry: Roll out the puff pastry or pie crust and place it over the top of the dish, trimming any excess. Press the edges to seal. Cut a few slits in the top to allow steam to escape.
- Egg Wash: Brush the crust with the beaten egg for a golden finish.
- Bake: Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool & Serve: Let it rest for 5–10 minutes before serving. Enjoy!
If you’d like, I can help you create a version for leftover brisket or add extra seasoning ideas. Want that?