Brisket Pot Pie

Ingredients

For the filling:

• 2 pie crusts (store-bought or homemade)

• 1-2 lbs cooked beef brisket, chopped

• 2 cups peeled and diced russet potatoes

• 1 1/2 cups diced onion

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup English peas or frozen peas

• 2 tablespoons olive oil

For the gravy:

• 1/4 cup butter

• 1/3 cup all-purpose flour

• 3 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon granulated garlic

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground rosemary

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

For finishing:

• 1 large egg

• 1 tablespoon water

Instructions

Step 1: Prepare crust
Preheat oven to 375°F. Roll out one pie crust and place into a 12-inch cast iron skillet or deep baking dish. Prick the crust all over with a fork and cover completely with aluminum foil, pressing down flat. Bake for 15 minutes, then remove foil and set aside.

Step 2: Cook vegetables
Heat olive oil in a large skillet over medium-high heat. Add onions, carrots, and celery, stirring often until softened. Remove vegetables to a bowl and set aside.

Step 3: Make gravy
In the same skillet, melt butter and whisk in flour. Cook over medium heat, whisking until golden brown. Add beef broth and Worcestershire sauce, whisking until well combined. Add potatoes and continue cooking until gravy thickens.

Step 4: Combine filling
Stir the chopped brisket, cooked vegetables, and peas into the thickened gravy. Season with garlic, smoked paprika, rosemary, salt, and pepper. Pour mixture into the prepared pie crust.

Step 5: Top and bake
Roll out the remaining pie crust and cover the filling. Trim if needed and crimp edges to seal. Cut 2-3 slits in the top for steam vents. Beat egg with water and brush over the crust. Place on a rimmed baking sheet and bake for 45 minutes until crust is golden brown and filling is bubbling.

Step 6: Rest and serve
Remove from oven and cool for 10 minutes before slicing and serving.