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Smoked Brisket Pot Pie

Traeger Kitchen


Smoked Brisket Pot Pie

Prep Time

15

Minutes

Cook Time

45

Minutes

Serves

8 - 12

People

Effort

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What's this?

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 Tablespoon butter

  • 2 Whole carrots, peeled and chopped

  • 1 Whole yellow onion, chopped

  • 1 Clove garlic, minced

  • 1/2 Cup frozen peas

  • 2 Cup leftover chopped brisket

  • 2 Cup beef stock

  • 1 Cup pearl onions, blanched and peeled

  • To Taste salt and pepper

  • As Needed cornstarch

  • 1 sheet frozen pastry dough

  • 1 egg

Steps

  • 1

    Melt the butter in a medium stockpot. When the butter is hot, add the carrots and sauté 10 to 15 minutes until lightly browned.
  • 2

    Add onion and cook 5 to 7 minutes until tender and translucent. Add the garlic and sauté 30 seconds more until fragrant.
  • 3

    Stir in the peas, onions and chopped brisket. Add beef stock and bring to a simmer.
  • 4

    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.
  • 5

    Pour brisket mixture into an oven proof baking dish. Place the pastry dough over the top making cuts in the top to vent.
  • 6

    Mix the egg in a small bowl and brush the top of the pastry with the egg wash.
  • 7

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes
  • 8

    Place directly on the grill grate and bake for 45 minutes until the top is lightly browned and bubbling.
  • 9

    Let stand 10 minutes before serving. Enjoy!