👩🍳 Directions
1. Preheat the Oven
Set your oven to 375°F (190°C) so it's ready when your pie is.
2. Sauté the Base
In a skillet or Dutch oven, heat a tablespoon of oil (or use brisket drippings if available). Cook the chopped onion and garlic for about 3 minutes, until soft and fragrant.
3. Add the Heat
Toss in the jalapeños and cook for another 2 minutes to release their flavor.
4. Make the Roux
Sprinkle flour over the mixture and stir continuously for 1 minute to form a thickening base.
5. Create the Sauce
Slowly whisk in the beef broth and cream, stirring well to prevent lumps. Simmer gently, stirring often, until the mixture thickens to a creamy consistency.
6. Mix in the Filling
Lower the heat and add the shredded brisket, cheeses, thyme, salt, and pepper. Stir until everything is melted, combined, and warmed through. Remove from heat.
7. Assemble the Pie
Line a 9-inch pie dish with one crust. Pour in the brisket mixture. Cover with the second crust, sealing and crimping the edges. Cut small slits in the top to vent.
8. Bake
Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.
9. Let It Rest & Serve
Allow the pie to sit for 10–15 minutes before slicing. This helps the filling settle, making it easier to serve.
🥄 Pro Tip
For extra flair, brush the top crust with a beaten egg before baking for a glossy, golden finish.
This pie is everything a comforting dinner should be—warm, cheesy, just a bit spicy, and packed with love. A bite of this and you'll know why it’s a family favorite through generations.
