Steps

• Step 1

  Melt the butter in a medium pot over medium heat. Add the carrots and sauté until lightly browned, 10-15 minutes.

  Ingredients

  • 2 Tablespoon unsalted butter

  • 2  carrots, chopped

• Step 2

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

  Ingredients

  • 1 Medium yellow onion, chopped

  • 1  garlic clove, minced

• Step 3

  Stir in the peas, pearl onions, and brisket. Add the beef stock and bring to a simmer. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.

  Ingredients

  • 1/2 Cup frozen peas

  • 1 Cup pearl onions, blanched and peeled

  • 2  cups chopped brisket

  • 2 Cup beef stock

  •  cornstarch whisked with 1 Tbsp water (optional)

  •  Kosher salt, to taste

  •  Freshly ground black pepper, to taste

• Step 4

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

  350 ˚F / 177 ˚C

• Step 5

  Transfer the filling to an ovenproof baking dish. Lay the puff pastry dough over the filling a cut a few slits in the top to vent.

  Ingredients

  • 1  sheet frozen pastry dough

• Step 6

  In a small bowl, beat the egg, then brush all over the pastry dough.

  Ingredients

  • 1 Large egg

• Step 7

  Place the baking dish on the grill grates. Close the lid and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.

  00:45

  350 ˚F / 177 ˚C

• Step 8

  Remove the pot pie from the grill and let stand 10 minutes before serving. Enjoy!

  00:45