Ingredients
Scale
- For the brisket:
- 2 lbs beef brisket
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- For the filling:
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup baby potatoes, diced
- 1/4 cup flour
- 1 ½ cups beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 2 cups shredded brisket
- 1/2 cup frozen peas
- 1 tbsp fresh thyme
- Salt & pepper to taste
- For the crust:
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Cook brisket: Sear brisket, then bake with broth, onions, and seasonings at 325°F for 3 hours. Shred and set aside.
- Make filling: Sauté vegetables, then add flour to form a roux. Add broth, cream, and mustard. Simmer to thicken.
- Add brisket, peas, thyme. Season to taste.
- Assemble pie: Add filling to dish, cover with pastry, cut vents, and brush with egg wash.
- Bake at 400°F for 30–35 mins until golden. Cool 10 mins before serving.
Notes
- Use leftover brisket to save time.
- Top with mashed potatoes for a shepherd’s pie twist.
- Let pie rest before cutting for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 4g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg