Introduction:
If you’re looking to elevate your dinner with a hearty and flavorful meal, this Shredded Beef and Jalapeno Pot Pie is the answer. Combining rich, tender brisket with the spicy kick of jalapenos and the melty goodness of cheese, this pot pie is a perfect way to repurpose any leftover brisket into a satisfying main dish. The crispy golden crust surrounds a savory filling, making it the ultimate comfort food for any occasion. Whether you’re feeding a family or looking to impress guests, this recipe will surely become a favorite.
Ingredients:
2 cups of shredded beef (preferably leftover brisket)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2-3 fresh jalapenos, sliced (remove seeds for less heat)
1 cup beef broth
1/2 cup sour cream
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 1/2 cups shredded cheese (cheddar or a cheese blend)
1 package refrigerated pie crusts (or homemade if preferred)
1 tablespoon fresh cilantro or parsley (optional, for garnish)
Instructions:
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes. Add the sliced jalapenos and cook for another 2 minutes, allowing them to soften and release their flavor.
Add the Shredded Beef:
Stir in the shredded beef, cumin, smoked paprika, salt, and pepper. Let it cook for 3-4 minutes to allow the flavors to combine.
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