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Smoked Brisket Pot Pie

Difficulty 2/5
|
Prep time 15 mins

Cook time 45 mins
|
Serves 8-12

Hardwood Mesquite

Three words: Brisket. Pot. Pie. Juicy smoked brisket combined with the classic veggies will make you never want to grab the frozen stuff again.

Ingredients

2 cups LEFTOVER BRISKET, CHOPPED

2 tbsp BUTTER

2 CARROTS, PEELED AND CHOPPED

1 YELLOW ONION, CHOPPED

1 CLOVE GARLIC, MINCED

1/2 cup FROZEN PEAS

1 cup PEARL ONIONS, BLANCHED AND PEELED

2 cups BEEF STOCK

1 SHEET OF FROZEN PASTRY DOUGH

1 EGG

Preparation

In a medium stock pot melt the butter. When the butter is hot, add the carrots and saute 10-15 minutes until lightly browned.

Add onion and cook 5-7 minutes until tender and translucent. Add the garlic and saute 30 seconds more until fragrant.

Stir in the peas, onions and chopped brisket. Add beef stock and bring to a simmer.

Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add a slurry of cornstarch until thickened. Season with salt and pepper to taste.

Pour brisket mixture into an oven proof baking dish. Place the pastry dough over the top making cuts in the top to vent.

Mix the egg in a small bowl and brush the top of the pastry with the egg wash.

When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes

Place directly on the grill grate and bake for 45 minutes until the top is lightly browned and bubbling.

Let stand 10 minutes before serving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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