Let Me Tell You About This Brisket Pot Pie (and Why I Love It)
I first made this Brisket Pot Pie on one of those drizzly Saturdays when I opened the fridge and found leftover brisket from Friday night (honestly, what a win). You know how sometimes you’re just not in the mood for another brisket sandwich? Yeah, me too. So after a bit of fridge rummaging, a kitchen timer mishap, and a near miss with a rolling pin, this pie was born. The first time I tried it, I burned my tongue on the filling because I just couldn’t wait. Classic. And let’s be real—a pie with meat and gravy in it? Pretty hard to mess up, even if you get a bit distracted halfway through and forget the egg wash.
Why You’ll Love This (Or At Least Why My Family Does)
I make this when I’ve got leftover brisket, but honestly, sometimes I cook brisket just for the purpose of pot pie (don’t tell anyone). My family goes bonkers for this because it’s cozy, rich, and the pastry on top is like a little golden blanket. Even my picky cousin claims she doesn’t like pot pies, but she always sneaks seconds—go figure. And if you’ve ever been frustrated trying to roll out pastry and had it stick everywhere, I feel your pain; I’ve definitely had a few, erm, creative-looking crusts over the years.
What You’ll Need (With Some Substitution Real Talk)
- 2–3 cups cooked brisket, shredded or chopped (leftover is perfect; or use roast beef if you’ve got it—it’s not a crime)
- 2 cups mixed veggies (like frozen peas & carrots, or fresh if you’re feeling ambitious; I sometimes use corn instead of peas when that’s what’s in the freezer)
- 1 large onion, diced (red, yellow, or even a shallot—I once used spring onion and it was fine)
- 3 cloves garlic, minced (or a squirt of garlic paste, if you’re in a rush—I won’t judge)
- 2 tablespoons flour (plain or all-purpose, but I’ve used self-raising in a pinch and it didn’t explode)
- 2 cups beef stock (homemade or store-bought; my gran swore by OXO cubes but I just use whatever’s handy)
- ½ cup red wine (totally optional, but it’s lovely—sub extra stock if you’d rather not)
- 2 tablespoons tomato paste (ketchup will do if you’re out, though it’s a bit sweeter)
- 1 teaspoon Worcestershire sauce (or soy sauce if you’re out—just a splash)
- 1 sheet of puff pastry (thawed if frozen; ready-roll is a lifesaver, but you can make your own if you’re feeling extra energetic)
- 1 egg, beaten (for brushing, but sometimes I skip this and it’s totally fine—just less shiny)
- Salt & pepper, to taste (I tend to overdo it if I’m not careful, so taste as you go)
How To Throw This All Together (Step by Sometimes-Messy Step)
- Preheat your oven to 200°C/400°F. Or, if you forget like I do, just do it halfway through—no big deal.
- Get a large skillet or saucepan. Add a good glug of oil and heat over medium. Chuck in your onion and let it soften (about 5 minutes). Garlic goes in next—give it a quick stir and don’t let it burn, because burnt garlic is the worst.
- Sprinkle over the flour and stir for a minute. It’s going to look a bit lumpy and weird, but don’t panic. Gradually pour in the stock and wine (if using), scraping up any sticky bits. It’ll thicken up pretty quick.
- Stir in the tomato paste, Worcestershire sauce, and your veggies. Bring to a simmer, then toss in the brisket. Season with salt and pepper. Let it bubble away for 5–8 minutes, just so everything’s cozy. This is where I usually sneak a taste. Maybe two.
- Grab your baking dish (mine’s about 9 inches, but anything oven-safe and deep-ish works). Pour in the filling.
- Lay your pastry over the top. Trim the edges, or just fold them in if you’re feeling rustic (honestly, it always looks homemade anyway). Cut a couple of slits for steam.
- Brush the pastry with your beaten egg. Or don’t. It’s your pie.
- Bake for 25–30 minutes, until the crust is puffy and golden. If you’re like me, check it at 20 minutes, get distracted, and remember at 35—still tastes great.
- Let it cool for 10 minutes before serving, unless you also enjoy tongue blisters.
Little Notes (From Trial, Error, and Occasional Disasters)
- The filling thickens more as it cools—so if it seems a bit thin, give it a minute. Or, if it’s too thick? Splash in a bit more stock.
- I once tried making this in a small cast iron pan—looked cute, but the pastry stuck like glue. Use baking parchment if you want to try that route.
- If you don’t have wine, just skip it! It honestly doesn’t make or break the pie.
Variations I’ve Tried (Some Good, One Not So Much)
- Chicken instead of brisket works, though it’s a bit lighter—great for spring. Pulled pork was... interesting, but I wouldn’t bother again (something about the gravy didn’t quite click).
- Add mushrooms if you like them—my brother hates them, so I sneak them in when he’s not looking.
- For a Tex-Mex vibe, add a pinch of cumin and some chopped jalapeños. My family loved it, but my neighbor said it was a ‘bit much’—to each their own!
Equipment (But You Can Improvise)
- Biggish skillet or saucepan (a large frying pan works fine, really)
- Baking dish (if you only have a casserole dish, that’s grand—just check the pastry fits)
- Rolling pin (or a wine bottle—don’t ask how many times I’ve done this)
- Pastry brush for the egg wash, but your fingers will do in a pinch
Storing Your Pie (If You Have Any Left)
Fridge: Keeps about 2–3 days covered (though honestly, in my house it never lasts more than a day!). Reheat in the oven to crisp the pastry again—it gets a bit soggy in the microwave, but I’ve done it in a pinch and it’s still good.
Serving It Up (My Way)
I love this with a pile of buttery mash and maybe some steamed greens if I’m pretending to be healthy. My uncle swears by a big dollop of horseradish on top—can’t say I disagree. Sometimes we eat it straight from the dish with spoons, no shame. Oh, and if you’re feeling fancy, serve with a glass of whatever red wine you put in the pie, or a mug of tea (I’m British, so this is basically a rule).
Lessons Learned (So You Don’t Have to Repeat My Mistakes)
- Don’t try to use hot filling with cold pastry—it gets gloopy and weird. Let it cool a bit first. I once tried to rush this and regretted it because the pastry sank into the filling like a shipwreck.
- Actually, I find it works better if you use ready-made puff pastry. I tried making my own once and, well, let’s just say there was flour everywhere for days.
FAQ (Actual Questions I’ve Gotten, More or Less)
Can I freeze Brisket Pot Pie?
Absolutely! Just let it cool, wrap tightly, and freeze for up to a month. Thaw before baking again, though (I once microwaved a slice straight from the freezer—it was, erm, not my best idea).
Can I make this ahead?
Yep. Assemble everything but don’t bake it; keep covered in the fridge for a day or so. Sometimes the pastry gets a bit soggy, but it’s still delicious.
Do I have to use brisket?
Nope! Any slow-cooked beef or even rotisserie chicken works. I’ve even used leftover steak, cut up small. Makes me feel thrifty.
What if I don’t have puff pastry?
Shortcrust is fine (it’s more like a traditional pie that way), or even biscuit dough if you’re feeling southern. I once tried with filo—it was, uh, very flaky. Still tasty, but messy as anything!
Just One More Thing (A Little Digression)
Oh, before I forget—if you’re ever looking for a great brisket recipe, Serious Eats does a solid one. And if making your own pastry is your thing, you might like this BBC Good Food guide to rough puff pastry. Both have saved my bacon—or brisket—more than once.
Anyway, let me know if you give this a whirl. And if you find a way to keep leftovers from disappearing overnight, tell me your secret.
Ingredients
- 2 lbs cooked brisket, shredded
- 2 cups beef broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 tablespoon all-purpose flour
- 2 tablespoon unsalted butter
- 1 sheet puff pastry, thawed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
-
1Preheat the oven to 400°F (200°C).
-
2In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
-
3Stir in the flour and cook for 1 minute. Gradually add beef broth, stirring constantly until thickened.
-
4Add shredded brisket and peas to the skillet. Season with salt and pepper. Simmer for 5 minutes, then transfer mixture to a baking dish.
-
5Cover the filling with puff pastry, trimming excess. Brush with beaten egg. Cut small slits for steam to escape.
-
6Bake for 30-35 minutes or until the crust is golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!