Grandma’s Classic Brisket Pot Pie is a comforting dish that brings together the tender, rich flavors of slow-cooked brisket and a golden, flaky crust. This savory pie is perfect for family gatherings, cozy dinners, or whenever you crave a meal that feels like a warm hug. The recipe has been passed down through generations, and it’s no wonder why—it’s hearty, delicious, and has that homemade charm that makes every bite special. In this article, we’ll walk you through the steps to recreate this timeless dish, share some variations to suit your taste, and offer tips to help you achieve pot pie perfection. Let’s dive into the world of savory pies and make Grandma proud!
Ingredients
To create this delicious Brisket Pot Pie, you’ll need the following ingredients:
For the Brisket:
- 3 pounds of beef brisket, trimmed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, for richer flavor)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Pot Pie Filling:
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup peas
- 1 cup green beans, chopped
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups beef broth (additional)
- Salt and pepper to taste
For the Pie Crust:
- 2 pre-made pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Steps
1. Prepare the Brisket:
- Preheat your oven to 325°F (165°C).
- Season the brisket generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the brisket to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the brisket from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in the tomato paste, cooking for another minute. Then add the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary.
- Return the brisket to the pot, cover with a lid, and place it in the preheated oven. Cook for 3-4 hours, or until the brisket is tender and easily shredded with a fork.
2. Make the Pot Pie Filling:
- Once the brisket is cooked, remove it from the pot and shred it into bite-sized pieces. Set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Gradually whisk in the beef broth, ensuring there are no lumps. Continue to cook until the mixture thickens into a gravy, about 5 minutes.
- Add the shredded brisket, diced potatoes, carrots, peas, and green beans to the gravy. Stir well to combine and season with salt and pepper to taste.
3. Assemble the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough hanging over the edges.
- Pour the brisket filling into the pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim the edges, and crimp them together to seal the pie.
- Cut a few small slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg to achieve a golden, glossy finish.
4. Bake the Pot Pie:
- Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for 10 minutes before serving. This will help the filling set and make slicing easier.
Variations
- Cheesy Brisket Pot Pie: Add 1 cup of shredded cheese (cheddar or mozzarella) to the filling for an extra layer of gooey goodness.
- Vegetarian Pot Pie: Swap out the brisket for mushrooms or a plant-based meat substitute. Adjust the seasoning to enhance the flavor of the vegetables.
- Spicy Brisket Pot Pie: Add a teaspoon of chili powder or a dash of hot sauce to the filling for a spicy kick that complements the rich brisket flavor.
- Herbed Crust: Mix dried herbs like thyme or rosemary into the pie crust dough for an aromatic twist.
Tips
- Cook the Brisket Low and Slow: For the best results, ensure that your brisket is cooked slowly at a low temperature. This method breaks down the connective tissue, making the meat incredibly tender.
- Use Leftover Brisket: This recipe is a great way to use up leftover brisket from a previous meal. Simply reheat the brisket in the gravy and add it to the pie filling.
- Prevent a Soggy Bottom: To avoid a soggy crust, you can blind bake the bottom crust for 10 minutes before adding the filling. This will create a barrier that helps keep the crust crisp.
- Freeze for Later: Brisket Pot Pie freezes well, making it perfect for meal prep. Simply assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze. When ready to eat, bake from frozen, adding an additional 15-20 minutes to the baking time.
Grandma’s Classic Brisket Pot Pie is more than just a meal—it’s a celebration of comfort food at its finest. With tender brisket, hearty vegetables, and a flaky crust, this pot pie is sure to become a family favorite. Whether you’re making it for a special occasion or simply want a cozy dinner, this recipe delivers on all fronts. Don’t be afraid to get creative with the variations and tips provided, and remember, the best part of cooking is making the dish your own. So grab your apron, preheat your oven, and enjoy the delicious journey of making Grandma’s Classic Brisket Pot Pie!
Frequently Asked Questions (FAQs)
1. Can I use a different type of meat for the pot pie?
Yes, you can substitute the brisket with other meats such as chicken, pork, or even a meatless option like mushrooms for a vegetarian version. Adjust the cooking time accordingly based on the meat chosen.
2. Can I make the pot pie in advance?
Absolutely! You can prepare the pie up to the baking step, cover it tightly, and refrigerate it for up to 2 days. When ready to serve, simply bake as directed.
3. How do I store leftovers?
Leftover Brisket Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
4. Can I freeze the pot pie?
Yes, Brisket Pot Pie freezes well. Assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.
5. What sides go well with Brisket Pot Pie?
Brisket Pot Pie pairs beautifully with a light side salad, roasted vegetables, or mashed potatoes. For a complete meal, consider adding a fresh bread roll or a refreshing fruit salad.
