By Traeger Kitchen
Juicy smoked brisket combined with the classic veggies will have you swapping out the chicken for good.
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|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!