So, now that you have plenty of Smoked Brisket in your fridge or freezer, you need to make this scrumptious Brisket Pot Pie asap! Since this was my New Year’s Day main, I chose a vegetable combination of black eyed peas and cabbage to represent and respect long standing Southern New Year traditions. No Southern New Year meal is complete without black eyed peas and cabbage. They symbolize prosperity and good luck and after the dumpster fire that was 2020, these humble yet deliciously exalted ingredients were a no brainer as filler for my NY beef pot pie. Go with what ya’ got though, but know that I’m not gonna wait until next year to make this delectable dish again!
2 cups leftover smoked brisket, cubed
2 cups cooked black eyed peas
1 cup cabbage, finely chopped
1 cup shitake mushrooms, chopped
1 rutabaga, trimmed, skin removed, diced
about 3 cups beef gravy
1 sheet puff pastry, thawed per package directions, then rolled out to fit over your skillet
2 tbsp herbs de Provence
1 tsp smoked paprika
salt and pepper to taste
1/4 cup egg wash
Preheat oven to 350 degrees.
In a cast iron skillet over med high flame, sauté the chopped brisket until the fat renders, about 5 minutes. Add in next the rutabaga and continue sautéing until the rutabaga is just tender, about 5 minutes longer. Salt and pepper the dish then add in the herbs and smoked paprika. Stir in next the shitake mushrooms and cabbage and sauté an additional 5 minutes. Turn off the flame and stir in the black eyed peas and about 3 cups of beef gravy. The gravy should envelope the beef and vegetables but not drown them. Taste and adjust seasonings as needed. Allow the filling to rest about 15 minutes then top with the rolled out puff pastry. Brush with the egg wash. Cut small slits into the pastry to allow the steam to vent while it bakes. Transfer the pot pie to the oven and bake until the puff pastry is golden brown, 45 to 50 minutes. Remove from the oven and rest the pot pie no less than 15 minutes. Serve immediately.