Brisket Pot Pie with Cheddar and Monterey Jack

Ingredients:

• 1 pound of shredded, cooked brisket
• 2 red bell peppers, diced (remove seeds for less heat)
• 1 onion, cubed
• 2 garlic cloves, minced
• 1 cup of cheddar cheese, shredded
• ½ cup of Monterey Jack cheese, shredded
• ¼ cup of all-purpose flour
• ½ cup of beef broth
• ½ cup of heavy cream
• ½ teaspoon of dried thyme
• 2 teaspoons of salt
• ¼ teaspoon of black pepper
• 2 pie crusts (homemade or store-bought)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Aromatics: In a large pan over medium heat, sauté the onion and garlic for about 3 minutes until soft and fragrant. Add the diced red bell peppers and cook for another 2 minutes.

3. Make Roux: Sprinkle in all-purpose flour and cook for 1 minute, stirring continuously. Gradually pour in beef broth and heavy cream, stirring constantly to prevent lumps. Cook until the sauce thickens, then reduce the heat.

4. Add Brisket and Cheeses: Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and black pepper. Stir until everything is well combined and the cheese is melted and the mixture is heated through.

5. Assemble the Pie: Roll out one pie crust and fit it into a 9-inch pie plate. Spoon the brisket filling into the crust. Roll out the second crust and place it on top. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.

6. Bake: Brush the top crust with a mixture of beaten egg and a splash of water for a glossy finish (optional). Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling.

7. Cool and Serve: Allow the pot pie to cool for a few minutes before slicing and serving.