By Traeger Kitchen
Three words: Brisket. Pot. Pie. Juicy smoked brisket combined with the classic veggies will make you never want to grab the frozen stuff again.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.2 Tablespoon | butter |
2 Whole | carrots, peeled and chopped |
1 Whole | yellow onion, chopped |
1 Clove | garlic, minced |
1/2 Cup | frozen peas |
2 Cup | leftover chopped brisket |
2 Cup | beef stock |
1 Cup | pearl onions, blanched and peeled |
To Taste | salt and pepper |
As Needed | cornstarch |
1 | sheet frozen pastry dough |
1 | egg |
1
Melt the butter in a medium stockpot. When the butter is hot, add the carrots and sauté 10 to 15 minutes until lightly browned.
2
Add onion and cook 5 to 7 minutes until tender and translucent. Add the garlic and sauté 30 seconds more until fragrant.
3
Stir in the peas, onions and chopped brisket. Add beef stock and bring to a simmer.
4
Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add a slurry of cornstarch until thickened. Season with salt and pepper to taste.
5
Pour brisket mixture into an oven proof baking dish. Place the pastry dough over the top making cuts in the top to vent.
6
Mix the egg in a small bowl and brush the top of the pastry with the egg wash.
7
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes
350 ˚F / 177 ˚C
00:15
8
Place directly on the grill grate and bake for 45 minutes until the top is lightly browned and bubbling.
350 ˚F / 177 ˚C
00:45
9
Let stand 10 minutes before serving. Enjoy!
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