Imagine tender, slow-cooked brisket wrapped in a rich, savory gravy with onions and vegetables, all baked under a golden, flaky crust. This Brisket Pot Pie is the ultimate comfort dish — perfect for cozy dinners, family gatherings, or when you want to turn leftover brisket into something unforgettable.
Ingredients
For the Filling:
3 cups cooked beef brisket, chopped or shredded
1 tablespoon olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced (optional)
1 cup carrots, diced
1 cup frozen peas
2 tablespoons all-purpose flour
1½ cups beef broth
½ cup heavy cream (optional, for richness)
1 teaspoon Worcestershire sauce
Salt and black pepper, to taste
½ teaspoon dried thyme or rosemary
For the Crust:
1 sheet puff pastry or pie dough
1 egg, beaten (for egg wash)
Instructions
1️⃣ Prepare the Filling
Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook until soft and translucent (about 5 minutes). Stir in the garlic and mushrooms, cooking for another 2–3 minutes.
2️⃣ Build the Flavor
Sprinkle the flour over the vegetables and stir well. Slowly pour in the beef broth while stirring to avoid lumps. Let the sauce simmer until thickened.
3️⃣ Add the Brisket
Stir in the chopped brisket, carrots, peas, Worcestershire sauce, thyme, salt, and pepper. Add cream if using. Simmer for 5–7 minutes, then remove from heat.
4️⃣ Assemble the Pot Pie
Preheat oven to 190°C / 375°F. Transfer the filling to a baking dish. Cover with puff pastry or pie dough, trimming edges if needed. Brush the top with beaten egg and cut small slits for steam.
5️⃣ Bake
Bake for 30–35 minutes, or until the crust is golden brown and flaky. Let rest for 10 minutes before slicing.
Serving Suggestions
Serve hot with a fresh green salad
Add mashed potatoes on the side for extra comfort
Perfect for leftovers — tastes even better the next day!