Directions
- 1Preheat oven to 375°F.
- 2Sauté chopped onion and minced garlic in a large pan over medium heat until softened.
- 3Add chopped jalapeños and cook.
- 4Stir in flour and cook for 1 minute while stirring constantly.
- 5Gradually add beef broth and heavy cream while stirring to prevent lumps, then simmer until thickened.
- 6Add pulled brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper, stirring until heated through and well combined.
- 7Place one pie crust in a 9-inch pie dish and pour in the brisket mixture.
- 8Cover with the second pie crust, crimp edges to seal, and cut a few slits in the top crust.
- 9Bake until the crust is golden and the filling is bubbling.
- 10Let cool before slicing.
Ingredients
- 1 lb cooked beef brisket
- 2 whole jalapeño
- 1 whole onion
- 2 whole garlic clove
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 whole pie crust
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