Ingredients
1 medium onion, finely chopped
1 pound cooked brisket, shredded
2 jalapenos, deseeded and chopped (leave seeds for more heat)
2 cloves garlic, minced
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 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pie crusts (homemade or store-bought)
Instructions
Preheat Your Oven: Set your oven to 375°F (190°C).
Cook the Aromatics: In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
Combine Jalapenos and Brisket: Add the chopped jalapenos and shredded brisket to the skillet, stirring for an additional 2-3 minutes until the jalapenos begin to soften.
Create the Sauce: Sprinkle the flour over the mixture, stirring constantly to combine. Gradually add the beef broth, stirring continuously to create a smooth mixture. Pour in the heavy cream, add the dried thyme, salt, and black pepper, and continue cooking until the sauce thickens, about 5-7 minutes.
Melt the Cheese: Remove from heat and fold in the shredded cheddar and Monterey Jack cheese until fully melted and incorporated into the filling. Set aside to cool slightly.
Prepare the Pie: Roll out one of the pie crusts and fit it into a 9-inch pie dish. Spoon the brisket mixture into the crust, spreading it evenly.
Top and Seal the Pie: Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to vent.
Bake: Place the pie in the oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
Enjoy.