Ingredients (Serves 6–8):
For the Filling:
- 1 lb cooked beef brisket , shredded or chopped (leftover from BBQ or slow cooker)
- 1 small onion , chopped
- 2 cloves garlic , minced
- 2 jalapeños , seeded and finely chopped (adjust spice level as desired)
For the Creamy Gravy Base:
- ¼ cup all-purpose flour
- ½ cup heavy cream (or whole milk for lighter version)
- 1½ cups beef broth (homemade or low-sodium store-bought)
- 2 tsp dried thyme (or 1 tbsp fresh thyme)
- ½ tsp salt , or to taste
- ¼ tsp black pepper , freshly ground
For the Crust:
- 2 9-inch pie crusts (store-bought or homemade – use puff pastry for extra flakiness)
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 375°F (190°C) .
Grease a 9-inch deep-dish pie pan or tart dish —set aside.
Step 2: Sauté Veggies for Flavor
In a skillet over medium heat:
- Add a splash of oil or butter.
- Cook onion and garlic for about 3 minutes , until soft and fragrant.
- Stir in chopped jalapeños and sauté another 2 minutes .
Tip: For mild heat, remove jalapeño seeds. For extra kick—keep them in!
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