Step

• Step 1

  Melt the butter in a medium stockpot. When the butter is hot, add the carrots and sauté 10 to 15 minutes until lightly browned.

  Ingredients

  • 2 Tablespoon butter

  • 2 Whole carrots, peeled and chopped

• Step 2

  Add onion and cook 5 to 7 minutes until tender and translucent. Add the garlic and sauté 30 seconds more until fragrant.

  Ingredients

  • 1 Whole yellow onion, chopped

  • 1 Clove garlic, minced

• Step 3

  Stir in the peas, onions and chopped brisket. Add beef stock and bring to a simmer.

  Ingredients

  • 1/2 Cup frozen peas

  • 2 Cup leftover chopped brisket

  • 2 Cup beef stock

  • 1 Cup pearl onions, blanched and peeled

• Step 4

  Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add a slurry of cornstarch until thickened. Season with salt and pepper to taste.

  Ingredients

  • To Taste salt and pepper

  • As Needed cornstarch

• Step 5

  Pour brisket mixture into an oven proof baking dish. Place the pastry dough over the top making cuts in the top to vent.

  Ingredients

  • 1  sheet frozen pastry dough

• Step 6

  Mix the egg in a small bowl and brush the top of the pastry with the egg wash.

  Ingredients

  • 1  egg

• Step 7

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes

  00:15

  350 ˚F / 177 ˚C

• Step 8

  Place directly on the grill grate and bake for 45 minutes until the top is lightly browned and bubbling.

  00:45

  350 ˚F / 177 ˚C

• Step 9

  Let stand 10 minutes before serving. Enjoy!