My grandma has been making this for as long as I can remember!

Directions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Vegetables: In a large pan, cook the chopped onion and minced garlic over medium heat until softened, about 3 minutes. Add the chopped jalapenos and cook for an additional 2 minutes.
3. Make the Roux: Stir in the flour and cook for 1 minute to form a roux, which will help thicken the sauce.
4. Add Liquids: Gradually pour in the beef broth and heavy cream while stirring continuously to prevent lumps. Continue to cook until the mixture begins to bubble and thickens to your desired consistency.
5. Add Filling: Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Cook until the cheese is melted and the mixture is well combined.
6. Assemble the Pie: Roll out one pie crust and place it in a 9-inch pie dish. Spoon the beef filling into the crust.
7. Top the Pie: Place the second pie crust over the filling. Seal the edges by pressing them together, and cut a few slits in the top crust to allow steam to escape.
8. Bake: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
9. Cool and Serve: Let the pie cool for a few minutes before serving. Enjoy your comforting and delicious Spicy Jalapeno and Cheese Beef Pie!