Using smoked brisket from your favorite barbecue shop helps this meal come together quickly.
Brunswick Stew Pot Pie
Makes 6 servings
Ingredients
- 4 tablespoons vegetable oil, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 3 cups chopped smoked brisket (about 1 pound)
- 1 cup crushed tomatoes
- 1 cup barbecue sauce
- ½ cup frozen corn, thawed
- ½ cup frozen baby lima beans, thawed
- ½ cup beef broth
- 2 tablespoons chopped fresh parsley
- 1¼ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 cup whole buttermilk
Instructions
- Preheat oven to 375°.
- In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion and carrot; cook until softened, about 4 minutes. Stir in brisket, tomatoes, barbecue sauce, corn, lima beans, broth, parsley, ½ teaspoon salt, and pepper; simmer over medium-low heat for 5 minutes. Cover and remove from heat.
- In a medium bowl, whisk together flour, baking powder, and remaining ¾ teaspoon salt. Make a well in center of flour mixture; add buttermilk and remaining 3 tablespoons oil, stirring until moistened. Drop mixture by ⅓ cupfuls over hot filling.
- Bake until topping is golden brown, about 25 minutes. Serve immediately.
