Recipes / Brisket Pot Pie with Cheddar and Monterey Jack
Brisket Pot Pie with Cheddar and Monterey Jack
August 2, 2025
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Brisket Pot Pie with Cheddar & Monterey Jack: A Comfort Food Masterpiece
This hearty Brisket Pot Pie reimagines classic comfort food with a bold fusion of smoky, savory, and creamy flavors. At its core lies slow-braised brisket—tender shreds of beef infused with paprika and garlic—nestled in a luxuriously thick sauce enriched by a dual-cheese blend of sharp aged Cheddar and mild Monterey Jack. Encased in a golden, flaky crust, the dish strikes a perfect balance between rustic charm and gourmet sophistication.
Total Time: 4.5 hours (includes braising)
Serves: 6-8
Components
Brisket Base
2 lbs beef brisket, trimmed
1 tbsp smoked paprika
2 cups beef broth
1 onion (quartered)
3 garlic cloves
Filling
3 carrots (diced)
1 cup frozen peas
1/2 cup celery
3 tbsp butter
1/3 cup flour
1 cup shredded Cheddar
1/2 cup Monterey Jack
1 tsp Worcestershire sauce
Crust
2 pie crusts (homemade/store-bought)
1 egg (for egg wash)
Instructions
1. Braise the Brisket
Season brisket with paprika, S&P. Sear in Dutch oven (5 min/side).
Add broth, onion, garlic. Braise at 325°F (3 hrs) until fork-tender. Shred meat, reserve 1.5 cups broth.
2. Build the Filling
Sauté carrots/celery in butter (6-7 min). Add flour to make roux.
Gradually mix in reserved broth. Simmer until thickened.
Stir in cheeses, Worcestershire, peas, and shredded brisket.
3. Assemble & Bake
Line pie dish with crust. Pour filling. Top with second crust (vent slits).
Brush with egg wash. Bake at 375°F (35-40 min) until golden.
