Ingredients
For the Brisket Filling:
· 2 lbs (900g) cooked brisket, chopped into ½-inch cubes (see note for cooking fresh)
· 3 tbsp unsalted butter or brisket drippings
· 1 large onion, diced
· 2 carrots, diced
· 2 celery stalks, diced
· 3 cloves garlic, minced
· ⅓ cup (45g) all-purpose flour
· 3 cups (720ml) beef broth (low-sodium preferred)
· 1 tbsp Worcestershire sauce
· 1 tsp fresh thyme leaves (or ½ tsp dried)
· 1 tsp fresh rosemary, chopped (or ½ tsp dried)
· 1 cup frozen peas
· Salt and black pepper to taste
For the Crust:
· 1 package (14 oz / 400g) store-bought puff pastry or pie dough (or homemade double-crust pie dough)
· 1 egg, beaten (for egg wash)
· Coarse salt (optional, for topping)
For Cooking Fresh Brisket (if needed):
· 2-3 lb piece of brisket (point or flat)
· Salt, pepper, garlic powder
· 1 cup beef broth (for braising)
Instructions
- Prepare the Brisket (If Starting from Raw)
· Preheat oven to 300°F (150°C). Season brisket generously with salt, pepper, and garlic powder.
· Sear in a Dutch oven over high heat until browned on all sides.
· Add 1 cup beef broth, cover tightly, and braise in the oven for 3-4 hours until fork-tender. Let cool, then chop. Reserve cooking juices for the gravy.
- Make the Filling
· In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté until softened (8-10 minutes).
· Add garlic and cook for 1 minute until fragrant.
· Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
· Gradually whisk in beef broth until smooth. Add Worcestershire sauce, thyme, and rosemary.
· Bring to a simmer, stirring frequently, until the gravy thickens (about 5 minutes).
· Stir in the chopped cooked brisket and frozen peas. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Assemble the Pie
· Preheat oven to 400°F (200°C).
· Roll out one sheet of puff pastry or pie dough to fit a 9-inch deep-dish pie plate or a 2-quart casserole dish.
· Place the dough in the dish, letting excess hang over edges. Pour the brisket filling into the crust.