Ingredients:
Shredded, cooked brisket, 1 pound
Red peppers 2, diced (to reduce heat, remove seeds).
Cubed onion number one
The herb garlic 2 minced cloves
The cheese Cheese one cup of shredded
The Monterey peninsula Monterey Jack Cheese Reshredded 1/2 cup
Flour for All Occasions beef broth—1/4 cup plus 1/2 cup
Half a cup of heavy cream and half a cup of dried thyme Salt, 2 teaspoons 2 pie crusts, handmade or store-bought, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt
Instructions:
Get the oven ready: Prepare the oven for 375°F, which is 190°C.
The aromatics should be sautéed in a large pan over medium heat until the chopped onion and minced garlic are softened, which should take approximately 3 minutes.
Chop some jalapenos and throw them in. Give them another two minutes to simmer so their juices can flow.
To make the roux, add the all-purpose flour and stir while cooking for 1 minute. Later on, this will make the sauce thicker.
Slowly pour in the beef broth and heavy cream to the pan while stirring continuously to prevent lumps from forming.
Cook until the mixture thickens to your preferred consistency, then reduce heat to a simmer.
Add the Cheesy Brisket Filling: Add the beef shreds, cheddar and Monterey jack cheeses, dried thyme, salt, and pepper. Fold in the beans. Allow all ingredients to heat through and mix well.
Put the Pot Pie Together: Line a 9-inch pie plate with one of the rolled-out pie crusts. Transfer the cooked brisket mixture to the pie plate that has been lined.
Seal and Top with Second Crust: After filling the pie, roll out the second crust and lay it on top. Seal the pot pie by crimping the two crust edges together. A few little holes sliced onto the top crust will let steam escape.
To get a golden brown crust and bubbling filling, bake the pot pie in a preheated oven for 35 to 40 minutes.
Present and Savor: Before serving, give the pot pie a little time to cool. Indulge in the flavors of this hearty meal.
Enjoy!