Ingredients:

1 pound of brisket, cooked and shredded
2 jalapenos, chopped (remove seeds for a milder flavor)
1 onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pie crusts (homemade or store-bought)

Instructions:

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

Sauté the Veggies
In a large skillet over medium heat, cook the chopped onion and minced garlic for about 3 minutes until softened.

Add Jalapenos
Add the chopped jalapenos to the skillet and sauté for an additional 2 minutes, releasing their flavor.

Make the Roux
Sprinkle the flour into the pan, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.

Add Liquids
Slowly pour in the beef broth and heavy cream, stirring continuously to prevent lumps. Cook until the mixture begins to bubble gently and thickens to your desired consistency.

Add the Filling Ingredients
Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Heat until the cheeses melt and the filling is well-mixed.

Prepare the Pie Crust
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the prepared brisket mixture into the pie shell.

Top with Second Crust
Place the second pie crust on top of the filling. Press the edges together to seal the pie, and cut small slits in the top to allow steam to escape.

Bake
Transfer the pie to the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve
Let the pie cool for a few minutes before slicing. Serve warm and enjoy the gooey, savory goodness!

Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 6