I layered slow braised brisket with sharp cheddar and Monterey Jack in a Pot Pie that hides a surprise layer of pickled jalapeños and caramelized onions.
I’m always chasing recipes that sneak up and surprise you, and this Brisket Pot Pie does exactly that. It’s built around tender beef brisket and melting Monterey Jack, giving pockets of gooey cheese amid deep beef flavor.
I flip through Beef Pies and Pot Pie pages like they’re mystery novels, trying to find something that feels bold not cutesy. This one is rough around the edges, messy in the best way, and it makes guests forget the usual chips and dip.
You’ll wanna serve it when you want to brag a little, not apologize.
Ingredients
- Brisket: Rich in protein and collagen, gives deep beefy flavor, makes filling hearty
- Onion: Adds sweetness and savory depth when cooked, provides fiber and antioxidants
- Carrots: Sweet earthy bite, adds vitamin A and color, slight natural sweetness
- Garlic: Punchy aromatics, boosts savory taste and potential heart healthy benefits
- Tomato paste: Concentrated umami and acidity, deepens sauce, adds subtle sweetness
- Beef broth: Builds rich savory base, adds meaty flavor and needed salty depth
- Cheddar: Sharp tang, cheddar melts into filling giving bold flavor and richness
- Monterey Jack: Mild creamy melt, kinda balances cheddar, keeps filling smooth and gooey
- Peas: Bright pop of sweetness and fiber, adds color and mild freshness
- Pie crust or puff pastry: Buttery flaky top or crust, gives crunchy contrast to creamy filling
Ingredient Quantities
- 3 lb beef brisket, trimmed, yields about 4 cups shredded
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine or extra beef broth
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 cup frozen peas, thawed
- 1 cup corn kernels, fresh or frozen, optional
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup heavy cream or half and half
- 1 ready made pie crust or 1 sheet puff pastry or two 9 inch pie crusts
- 1 egg, lightly beaten
How to Make this
1. Preheat oven to 325 F. Trim the 3 lb brisket, pat dry and season all over with salt and pepper, then heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium high heat and brown the brisket on all sides, 3 to 4 minutes per side, then remove to a plate.
2. Add the chopped onion, diced carrots and diced celery to the pot and cook until soft, about 5 to 7 minutes, stir in 3 minced garlic cloves and 2 tablespoons tomato paste and cook another minute; pour in 1 cup dry red wine or extra beef broth to deglaze, scraping up the browned bits.
3. Return the brisket to the pot, add 3 cups beef broth, 2 tablespoons Worcestershire sauce, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 bay leaf and a bit more salt and pepper, bring to a simmer, cover and braise in the oven for about 2 1/2 to 3 hours until fork tender (or simmer gently on the stove or use a slow cooker).
4. Remove the brisket, shred it to about 4 cups, skim fat from the braising liquid and reserve 2 to 3 cups of that liquid, discard the bay leaf.
5. In the same pot melt 3 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes to make a roux, then slowly whisk in the reserved braising liquid plus 1/2 cup heavy cream, simmer until the gravy thickens and is smooth, taste and adjust salt and pepper.
6. Stir the shredded brisket back into the gravy, fold in 1 cup thawed frozen peas and 1 cup corn kernels if using, then add 1 cup shredded sharp cheddar and 1 cup shredded Monterey Jack so they melt into the filling; if it’s too thin simmer a few minutes more to reduce, if too thick add a splash more broth.
7. Let the filling cool for 10 minutes so it wont steam-sog the crust. Line a 9 inch pie dish with one ready made pie crust if using two crusts use one for bottom, or simply have one sheet puff pastry ready for the top.
8. Fill the pie shell with the brisket and cheese filling, sprinkle a little extra cheese on top if you like, cover with the top crust or puff pastry, crimp the edges to seal, cut a few vents so steam can escape.
9. Brush the top with 1 lightly beaten egg and bake at 400 F for 25 to 35 minutes until the crust is deep golden and the filling is bubbling; if edges brown too fast cover them loosely with foil.
10. Let the pot pie rest 10 to 15 minutes so the filling sets, then slice and serve warm. Quick tips: grate the cheese fresh for best melt, chill puff pastry slightly if it’s too soft, and use leftover brisket or rotisserie beef if you want to skip the braise.
Equipment Needed
1. Heavy Dutch oven or large ovenproof pot (for browning and braising)
2. 9 inch pie dish or pie plate (to assemble and bake the pot pie)
3. Chef’s knife for trimming and chopping
4. Cutting board
5. Box grater for shredding the cheeses
6. Whisk for the roux and gravy
7. Wooden spoon or heatproof spatula for stirring and deglazing
8. Measuring cups and spoons
9. Pastry brush plus a small bowl for the egg wash
FAQ
Brisket Pot Pie With Cheddar And Monterey Jack Recipe Substitutions and Variations
- Brisket: swap with chuck roast, boneless short ribs, or stew meat. Theyll shred nice after a long braise but may need a little more or less time depending on the cut.
- Red wine or extra beef broth: use extra beef broth, or mix 1 tablespoon red wine vinegar into 1 cup water, or use a non alcoholic red wine. These keep the acidity without booze.
- Heavy cream or half and half: use half and half, canned evaporated milk, or make 3 parts whole milk plus 1 part melted butter. It wont be as silky but still creamy.
- Sharp cheddar and Monterey Jack: swap with Colby Jack, or use sharp cheddar plus mozzarella, or try Gruyere for a nuttier tone. For dairy free pick a good vegan shredded cheese.
Pro Tips
– Leave a little fat on the brisket and brown it hard. If you trim every bit off you lose flavor, and a good sear gives you those browned bits that make the sauce taste deep. Shred against the grain after it rests so the meat stays tender, not stringy.
– Save and reduce the braising liquid, then skim the fat after it chills. Use that reduced liquid slowly when you whisk in the roux so you don’t get lumps, and taste for salt only after the cheese goes in because cheese will push the saltiness up.
– Let the filling cool and even chill it a bit before you fill the crust so it won’t steam-sog the bottom. If you’re using puff pastry, chill it so it stays flaky. Cut vents in the top and brush with egg, and tent the edges with foil if they brown too fast.
– Make it ahead: braise the brisket a day early, refrigerate so the fat firms for easy skimming, then assemble and bake when you want. If the gravy ends up too rich or flat, a tiny splash of red wine vinegar or lemon will brighten it right up.
Brisket Pot Pie With Cheddar And Monterey Jack Recipe
I layered slow braised brisket with sharp cheddar and Monterey Jack in a Pot Pie that hides a surprise layer of pickled jalapeños and caramelized onions.
6
servings
1327
kcal
Equipment: 1. Heavy Dutch oven or large ovenproof pot (for browning and braising)
2. 9 inch pie dish or pie plate (to assemble and bake the pot pie)
3. Chef’s knife for trimming and chopping
4. Cutting board
5. Box grater for shredding the cheeses
6. Whisk for the roux and gravy
7. Wooden spoon or heatproof spatula for stirring and deglazing
8. Measuring cups and spoons
9. Pastry brush plus a small bowl for the egg wash
Ingredients
-
3 lb beef brisket, trimmed, yields about 4 cups shredded
-
2 tablespoons vegetable oil
-
1 large yellow onion, chopped
-
2 medium carrots, diced
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
2 tablespoons tomato paste
-
1 cup dry red wine or extra beef broth
-
3 cups beef broth
-
2 tablespoons Worcestershire sauce
-
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
-
1 bay leaf
-
Salt and freshly ground black pepper to taste
-
3 tablespoons unsalted butter
-
3 tablespoons all purpose flour
-
1 cup frozen peas, thawed
-
1 cup corn kernels, fresh or frozen, optional
-
1 cup sharp cheddar cheese, shredded
-
1 cup Monterey Jack cheese, shredded
-
1/2 cup heavy cream or half and half
-
1 ready made pie crust or 1 sheet puff pastry or two 9 inch pie crusts
-
1 egg, lightly beaten
Directions
- Preheat oven to 325 F. Trim the 3 lb brisket, pat dry and season all over with salt and pepper, then heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium high heat and brown the brisket on all sides, 3 to 4 minutes per side, then remove to a plate.
- Add the chopped onion, diced carrots and diced celery to the pot and cook until soft, about 5 to 7 minutes, stir in 3 minced garlic cloves and 2 tablespoons tomato paste and cook another minute; pour in 1 cup dry red wine or extra beef broth to deglaze, scraping up the browned bits.
- Return the brisket to the pot, add 3 cups beef broth, 2 tablespoons Worcestershire sauce, 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 bay leaf and a bit more salt and pepper, bring to a simmer, cover and braise in the oven for about 2 1/2 to 3 hours until fork tender (or simmer gently on the stove or use a slow cooker).
- Remove the brisket, shred it to about 4 cups, skim fat from the braising liquid and reserve 2 to 3 cups of that liquid, discard the bay leaf.
- In the same pot melt 3 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes to make a roux, then slowly whisk in the reserved braising liquid plus 1/2 cup heavy cream, simmer until the gravy thickens and is smooth, taste and adjust salt and pepper.
- Stir the shredded brisket back into the gravy, fold in 1 cup thawed frozen peas and 1 cup corn kernels if using, then add 1 cup shredded sharp cheddar and 1 cup shredded Monterey Jack so they melt into the filling; if it's too thin simmer a few minutes more to reduce, if too thick add a splash more broth.
- Let the filling cool for 10 minutes so it wont steam-sog the crust. Line a 9 inch pie dish with one ready made pie crust if using two crusts use one for bottom, or simply have one sheet puff pastry ready for the top.
- Fill the pie shell with the brisket and cheese filling, sprinkle a little extra cheese on top if you like, cover with the top crust or puff pastry, crimp the edges to seal, cut a few vents so steam can escape.
- Brush the top with 1 lightly beaten egg and bake at 400 F for 25 to 35 minutes until the crust is deep golden and the filling is bubbling; if edges brown too fast cover them loosely with foil.
- Let the pot pie rest 10 to 15 minutes so the filling sets, then slice and serve warm. Quick tips: grate the cheese fresh for best melt, chill puff pastry slightly if it's too soft, and use leftover brisket or rotisserie beef if you want to skip the braise.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 622g
- Total number of serves: 6
- Calories: 1327kcal
- Fat: 111g
- Saturated Fat: 51g
- Trans Fat: 0.5g
- Polyunsaturated: 8g
- Monounsaturated: 33g
- Cholesterol: 290mg
- Sodium: 1330mg
- Potassium: 1000mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 3.3g
- Protein: 74g
- Vitamin A: 2500IU
- Vitamin C: 7mg
- Calcium: 283mg
- Iron: 6.7mg
