Brisket Pot Pie

Leftover Brisket and Stout Pot Pie

Prep: 20 minutes 

Cook: 30-35 minutes 

Cool down 5-10 minutes 

Total time: about 1 hour 

COOKING ITEMS: High sided stove to oven pot OR high sided 12 in cast iron skillet OR other high sided cast iron pot (Dutch oven or casserole/lasagna pan) 

Rolling pin 

Parchment paper 

7 or 9 inch Chef’s knife 

Cutting board 

INGREDIENTS: 

olive oil  

1-2 lb. (or more) Leftover smoked Brisket (or you can use other cuts such as thinly sliced picanha), cut into bite size pieces 

Kosher salt to taste  

Pepper to taste 

1 pkg. frozen pearl onions 

1 pkg. frozen carrot slices 

1 pkg. frozen green beans 

1/3 c sliced celery 

3-6 T all-purpose flour  

3-6 T corn starch  

8-12 oz. stout (we used Guinness) 

2 cup beef broth or brisket injection mix  

1 T  thyme  

1 T marjoram  

1 t savory  

1 T tarragon  

2-3 cloves minced garlic or to taste 

1-2 refrigerated rolled pie crust or Puff Pastry crust 

1 large Egg, beaten for egg wash  

DIRECTIONS: 

1. Heat oven to 375 degrees F. Heat the oil in a 12 in cast-iron skillet (or big enough cast iron skillet or stove to oven pot to hold all your filling with about an inch from the top to spare to prevent too much bubble over) over medium heat. Add the onion, carrots, and green beans and cook until softened up a bit. Add the brisket and warmed thru. 

2. Then sprinkle with flour and cook, stirring, for 30 seconds- 1 minute to create the roux. 

3. Add the stout and broth and simmer until the liquid has thickened a bit, about 1 minute. Bring to a simmer.. If you like your liquid gravy part thicker add more flour or a corn starch slurry to thicken and simmer just until desired thickness is achieved. Just remember as it is in the oven it will thicken a little bit more. Then remove from heat. 

4. Stir in the thyme, marjoram, savory, garlic, tarragon. Feel free to substitute, omit or add more or less of any seasoning you like to make it to your taste. 

5. Unroll the pastry on a cutting board covered with parchment paper for easy transfer of crust, and use a rolling pin lightly dusted with flour to roll it out to fit your pan (but don’t make it too thin, use both pie crusts if you need to), brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. It is fine to overlap the pie crust if you are using a bigger pan, as long as the crust covers the whole pan. You can even go fancy and cut shapes to lay on top or lay the 1 9 inch crust in the middle and cut the other to fit in pieces for the edges. 

6. Bake until golden brown, 30 to 35 minutes if using pie crust, 20-25 minutes if using puff pastry. Let rest for 5-10 minutes before serving.  ENJOY!

NOTE: You may want to place foil a cookie sheet below your pan to prevent and bubble over from burning in your oven.