Cheesy Beef Brisket Pie

• • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
• For the Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste
• For the Pie Crust:
  • 2 sheets of puff pastry
  • 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Beef Filling:
   • Heat olive oil in a large skillet over medium-high heat. Add the beef brisket chunks and brown on all sides. Remove from the skillet and set aside.
   • In the same skillet, sauté onions and garlic until softened. Add red and green bell peppers and cook until tender.
   • Return the beef to the skillet. Add beef broth, red wine (if using), Worcestershire sauce, thyme, smoked paprika, salt, and pepper. Simmer on low heat for 1-2 hours until the beef is tender and the liquid is reduced. Allow it to cool slightly.
2. Make the Cheese Sauce:
   • In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to form a roux.
   • Gradually add milk, whisking constantly until thickened. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper.
3. Assemble the Pie:
   • Preheat the oven to 375°F (190°C).
   • Roll out one sheet of puff pastry and line a pie dish with it. Spoon the beef filling into the pie shell, then pour the cheese sauce evenly over the top.
   • Cover the pie with the second sheet of puff pastry, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
   • Brush the top with the beaten egg for a golden crust.
4. Bake and Serve:
   • Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and crispy.
   • Let the pie cool for a few minutes before slicing and serving.

Serve this Cheesy Beef Brisket Pie with a side of mashed potatoes or a fresh garden salad for a complete and comforting meal!