Rich Shredded Beef Pot Pie with Spicy Jalapeños and Melty Cheese

When it comes to comfort food, pot pie is hard to beat. This recipe takes the classic pot pie to the next level with rich shredded beef, spicy jalapeños, and gooey melted cheese encased in a golden, flaky crust. It’s an excellent way to repurpose leftover brisket or any slow-cooked beef into a hearty and flavorful main dish that the whole family will love.

Here’s how to make this mouthwatering shredded beef pot pie step by step.

Ingredients

For the Filling

  • 2 cups shredded brisket or slow-cooked beef
  • 1 tablespoon olive oil or butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup diced jalapeños (fresh or pickled, depending on your heat preference)
  • 1 cup frozen or canned corn (optional)
  • 1 cup beef broth
  • ½ cup heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a combination)

For the Crust

  • 1 package refrigerated pie crusts (or homemade pie dough for an extra-special touch)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sesame seeds or chili flakes (optional, for topping)

Step-by-Step Instructions