instructions

1. Sauté the Vegetables

1. In a large skillet, melt butter or beef drippings over medium heat.

2. Add onion and jalapeños; sauté until soft.

3. Add garlic and cook another 1 minute.

2. Make the Creamy Brisket Sauce

1. Add brisket to the pan and stir to warm.

2. Sprinkle flour over the mixture and stir for 1 minute.

3. Pour in beef broth and heavy cream.

4. Add smoked paprika, cumin, salt, and pepper.

5. Simmer until the mixture thickens into a creamy gravy.

6. Stir in cheddar or Monterey Jack until melted and gooey.

7. Remove from heat and let cool slightly.

3. Prepare the Crust

Puff or Pie Crust:

• Roll one sheet into the bottom of a loaf pan or pie dish.

Phyllo Dough (as in photo):

1. Brush each sheet lightly with melted butter.

2. Layer 6–8 sheets into the pan, letting edges hang over the sides.

4. Assemble the Pot Pie

1. Spoon the brisket filling into the prepared crust.

2. Fold the overhanging dough on top, or place a second crust layer.

3. Brush with egg wash (or butter if using phyllo).

4. Cut small slits on top to release steam.

5. Bake

• Bake at 375°F (190°C) for 35–45 minutes,
  or until the crust is golden brown, crispy, and bubbling.

For phyllo: check earlier so edges don’t burn — cover loosely with foil if needed.

6. Cool & Serve

Allow the pot pie to rest for 10–15 minutes before slicing,
so the filling sets beautifully like in the photo.

Serve with:

• Pickled jalapeños

• Sour cream

• Fresh herbs

• A side salad or cornbread