Step 1: Prepare the Filling

  1. Sauté the Aromatics:

    • Heat the olive oil or butter in a large skillet over medium heat.
    • Add the chopped onion and sauté for 3-4 minutes, until softened.
    • Stir in the garlic and cook for an additional minute until fragrant.

  2. Add the Jalapeños and Beef:

    • Stir in the diced jalapeños and cook for another 2-3 minutes to release their heat and flavor.
    • Add the shredded brisket and toss to combine with the aromatics.

  3. Create the Sauce:

    • Stir in the tomato paste, smoked paprika, and ground cumin, coating the beef and vegetables evenly.
    • Pour in the beef broth and bring to a simmer.
    • Stir in the heavy cream and let the mixture thicken slightly (about 5 minutes).

  4. Incorporate Cheese:

    • Remove the skillet from heat and stir in 1 cup of the shredded cheese until melted and combined.
    • Taste and season with salt and pepper as needed.
    • Let the filling cool slightly while you prepare the crust.

Step 2: Prepare the Crust

  1. Roll Out the Dough:

    • If using refrigerated pie crusts, let them come to room temperature for easier handling.
    • Roll out one crust to fit the bottom of your pie dish, allowing some overhang.

  2. Assemble the Pie:

    • Spoon the cooled filling into the prepared pie crust, spreading it evenly.
    • Sprinkle the remaining ½ cup of cheese over the top for an extra cheesy layer.

  3. Top with the Second Crust:

    • Place the second pie crust over the filling. Trim any excess dough and crimp the edges together to seal.
    • Cut a few small slits in the top crust to allow steam to escape during baking.

  4. Egg Wash and Toppings:

    • Brush the top crust with the beaten egg for a golden finish.
    • Sprinkle sesame seeds or chili flakes on top for added flavor and visual appeal.

Step 3: Bake the Pot Pie

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  2. Bake:

    • Place the pot pie on a baking sheet to catch any drips.
    • Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

  3. Cool:

    • Remove the pot pie from the oven and let it rest for 10-15 minutes to set before slicing.

Serving Suggestions

  • Serve the pot pie warm with a side salad, roasted vegetables, or creamy mashed potatoes for a complete meal.
  • Add a dollop of sour cream or guacamole for a cool contrast to the spicy filling.

Tips for Success

  1. Adjust the Spice Level:

    • If you prefer a milder flavor, use fewer jalapeños or replace them with bell peppers.
    • For more heat, leave the seeds in the jalapeños or add a dash of cayenne pepper.

  2. Use Leftover Meat:

    • This recipe is perfect for repurposing leftover brisket, roast beef, or even shredded pork.

  3. Customize the Vegetables:

    • Add diced bell peppers, mushrooms, or zucchini to the filling for extra texture and flavor.

  4. Homemade Crust Option:

    • If time allows, make a homemade buttery pie crust for a flakier and more indulgent result.

Why You’ll Love This Dish

  • Flavor-Packed: The combination of tender beef, melty cheese, and spicy jalapeños creates a filling that’s bold and satisfying.
  • Versatile: You can adjust the spice level and ingredients to suit your taste or what you have on hand.
  • Great for Leftovers: It’s an excellent way to give leftover brisket or beef a delicious makeover.
  • Crowd-Pleaser: With its crispy crust and hearty filling, this pot pie is sure to impress at family dinners or potlucks.

Conclusion

This Rich Shredded Beef Pot Pie with Spicy Jalapeños and Melty Cheese is the ultimate comfort food for any occasion. It’s a fantastic way to elevate leftovers into a gourmet dish that’s as fun to eat as it is to make. With its bold flavors, cheesy goodness, and flaky crust, this pot pie is destined to become a new family favorite. Try it out today and watch it disappear from the table in no time!