By Traeger Kitchen
Juicy smoked brisket combined with the classic veggies will have you swapping out the chicken for good.
|2 Tablespoon||unsalted butter|
|1 Medium||yellow onion, chopped|
|1||garlic clove, minced|
|1/2 Cup||frozen peas|
|1 Cup||pearl onions, blanched and peeled|
|2||cups chopped brisket|
|2 Cup||beef stock|
|cornstarch whisked with 1 Tbsp water (optional)|
|Kosher salt, to taste|
|Freshly ground black pepper, to taste|
|1||sheet frozen pastry dough|
Melt the butter in a medium pot over medium heat. Add the carrots and sauté until lightly browned, 10-15 minutes.
2 Tablespoon unsalted butter
2 carrots, chopped
Add the yellow onion and cook until tender and translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 30 seconds more.
1 Medium yellow onion, chopped
1 garlic clove, minced
Stir in the peas, pearl onions, and brisket. Add the beef stock and bring to a simmer. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.
1/2 Cup frozen peas
1 Cup pearl onions, blanched and peeled
2 cups chopped brisket
2 Cup beef stock
cornstarch whisked with 1 Tbsp water (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Transfer the filling to an ovenproof baking dish. Lay the puff pastry dough over the filling a cut a few slits in the top to vent.
1 sheet frozen pastry dough
In a small bowl, beat the egg, then brush all over the pastry dough.
1 Large egg
Place the baking dish on the grill grates. Close the lid and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.
350 ˚F / 177 ˚C
Remove the pot pie from the grill and let stand 10 minutes before serving. Enjoy!
In order to add notes for this recipe, you must log in or create an account.