Brisket pie

Here’s a hearty and comforting Brisket Pie recipe—rich, savory, and perfect for a family dinner.

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Brisket Pie

Servings: 6–8

Ingredients

For the Filling

• 2 lb cooked beef brisket, shredded or chopped
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary (or ½ tsp dried)
• Salt and pepper, to taste
• 1 cup frozen peas (optional)
• 2 tbsp cornstarch (optional, for thickening)

For the Pie Crust

• 1 package (2 sheets) puff pastry or homemade pie crust
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat oven
   • 400°F (200°C).
2. Prepare filling
   • In a large skillet, heat olive oil over medium heat.
   • Sauté onion, carrots, and celery 5–6 minutes until softened. Add garlic and cook 30 seconds.
   • Stir in tomato paste and cook 1–2 minutes.
   • Add brisket, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer 5–10 minutes.
   • Stir in peas if using. If mixture is too thin, mix 2 tbsp cornstarch with 2 tbsp water and stir in to thicken. Remove from heat.
3. Assemble pie
   • Roll out one sheet of puff pastry and place it in a greased pie dish.
   • Pour brisket filling into crust.
   • Cover with second sheet of puff pastry. Trim edges and crimp to seal. Cut small slits in top for steam to escape.
   • Brush top with beaten egg.
4. Bake
   • Bake 25–30 minutes, or until crust is golden brown and puffed.
5. Serve
   • Let rest 5–10 minutes before slicing. Serve hot with mashed potatoes or a green salad.

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Pro Tips

• Flavor boost: Add a splash of red wine to the filling for richer flavor.
• Vegetable variations: Mushrooms, parsnips, or potatoes can be added for extra heartiness.
• Leftover brisket: Perfect use for leftover smoked or roasted brisket.
• Freezing: Assemble unbaked pie and freeze for up to 2 months; bake directly from frozen, adding extra 10–15 minutes.

If you want, I can also provide a slow cooker brisket pie filling version so the meat is extra tender and juicy before baking.

Do you want me to do that?