Let's Make Smoked Meat POT PIE - A GREAT Way to Use Leftover Brisket or Smoked Chuck Roast!

smoked meat

🥗Healthier: lean turkey

💰Cheaper: cooked chicken

Turkey is lower in fat, while chicken is often less expensive.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat adds fiber, while store-bought is more convenient.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water is a cost-effective base.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is a cheaper fat alternative.

Use leftover smoked brisket and chuck roast, separating the flat from the point.

Dice the brisket and chuck roast into bite-sized pieces, about 2 cups total.

Add 2 cups of beef broth to a pot and put it on low heat to stew for several hours until the meat is tender.

After several hours, check the meat to ensure it falls apart easily.

Render the fat from the brisket and chuck roast in a pan on low heat.

Chop a large onion and fresh carrots into even pieces for cooking.

Caramelize the onions slowly in the rendered fat until sweet and tender.

Add chopped mushrooms and sliced garlic to the pan with the onions and cook until softened.

Season the mixture with a pinch of salt.

Break down the stewed meat with a fork while keeping it in the broth for moisture.

Deglaze the pan with a little stock to incorporate the caramelized flavors.

Add the rendered beef fat to the pan for the roux, then add the carrots and mushrooms.

Season the mixture with Worcestershire sauce, thyme, and black pepper to taste.

Add the peas to the mixture just before it is done cooking to avoid overcooking them.

Prepare puff pastry according to package instructions, thawing it out.

Use two small cast iron dishes for individual servings or one large dish if preferred.

Trace the size of the dishes on the puff pastry to cut out the top and bottom crusts.

Fill the dishes with the meat mixture and cover with the pastry, sealing the edges.

Cut slits in the top pastry to allow steam to escape during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens