Rich shredded beef, spicy jalapenos, and melty cheese come together in this delectable pot pie. You may make a filling main dish with any leftover brisket by following this recipe.
Cheddar, Jalapeo, and Brisket Pot Pie:
What You Need: Amount of Ingredient
One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)
One chopped onion chopped garlic 2 minced cloves
Shredded Cheddar Cheese, 1 cup
In Monterey Half a cup of shredded jack cheese All-Purpose Flour 1/4 cup of beef broth one and a half cups
Half a cup of heavy cream Half a cup of dried thyme Salt, 2 teaspoons half a teaspoon of white pepper Two pie crusts, either handmade or store-bought, 1/4 teaspoon
What You Need: Amount of Ingredient
One pound of cooked and shredded brisket and two chopped jalapenos (seeds removed for less heat)
One chopped onion chopped garlic 2 minced cloves
The recipe calls for 1 cup of shredded Cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, 1/4 cup of all-purpose flour, and 1 1/2 cups of beef broth.
Rich and Creamy * Two teaspoons of dried thyme* Half a teaspoon of salt* 1/4 teaspoon of black pepper* Two pie crusts, handmade or store-bought
Instructions:
