Instructions:
Step 1
Set your oven to 375°F (190°C).
Step 2
In a large pan over medium heat, sauté the onion and garlic until soft, about 3 minutes.
Step 3
Add the jalapenos and cook for another 2 minutes.
Step 4
Stir in the flour and cook for 1 minute.
Step 5
Gradually add the beef broth and heavy cream, stirring continuously to avoid lumps.
Step 6
Cook until the mixture starts to bubble and thickens to your liking.
Step 7
Add the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper.
Step 8
Stir until the cheese is melted and the filling is well combined.
Step 9
Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the brisket mixture into the crust.
Step 10
Place the second pie crust on top, sealing the edges by pressing them together.
Step 11
Cut a few slits in the top crust to allow steam to escape.
Step 12
Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Step 13
Let the pie cool slightly before serving. Enjoy your comforting and tasty meal!
Pro Tips:
For Extra Flavor: Marinate the brisket with your favorite spices before cooking to infuse even more flavor into the meat.
Milder Heat: To reduce the spice level, remove the seeds and membranes from the jalapenos. You can also substitute with a milder pepper if preferred.
Perfect Crust: For a crispier crust, brush the top pie crust with an egg wash (a beaten egg mixed with a tablespoon of water) before baking.
Prevent Soggy Crust: Pre-bake the bottom pie crust for 10 minutes before adding the filling to help keep it crisp.
Even Filling: Let the filling cool slightly before adding it to the pie crust to prevent the pie from becoming too runny.
Nutrition (per serving, based on 6 servings):
Calories: 420
Protein: 20g
Fat: 30g
Saturated Fat: 15g
Carbohydrates: 25g
Fiber: 2g
Sugars: 3g
Cholesterol: 80mg
Sodium: 800mg