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Smoked Brisket Shepherd's Pie
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Recipe

15 INGREDIENTS • 10 STEPS • 3HRS

Smoked Brisket Shepherd's Pie

5
2 ratings
This is a recipe I’ve been wanting to do for a while. The Shepherd’s Pie uses slow-smoked beef brisket and is topped with homemade mashed potatoes.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
This is a recipe I’ve been wanting to do for a while. The Shepherd’s Pie uses slow-smoked beef brisket and is topped with homemade mashed potatoes.
3HRS
Total Time
$8.69
Cost Per Serving
Ingredients
Servings
6
US / Metric
Beef Brisket
1
Beef Brisket
Used Beef Brisket Flat, about 4 lb or larger
Brisket Rub
2 Tbsp
Brisket Rub
I used Killer Hogs TX Rub
Yellow Onion
1
Yellow Onion, chopped
Mushroom
2 cups
Mushrooms, sliced
Garlic
1 head
Garlic, chopped
Tomato Paste
2 Tbsp
Tomato Paste
Beef Consommé
1 can
(10.5 oz)
Beef Consommé
Guinness® Stout Beer
1 can
(14.9 fl oz)
Guinness® Stout Beer
Worcestershire Sauce
2 Tbsp
Worcestershire Sauce
Fresh Thyme
5 sprigs
Fresh Thyme
up to 6 sprigs
Brown Gravy Mix
1 cup
Brown Gravy Mix
follow package directions
Fresh Parsley
to taste
Chopped Fresh Parsley
for garnish
Nutrition Per Serving
VIEW ALL
Calories
291
Fat
13.7 g
Protein
9.5 g
Carbs
30.8 g
Add to plan
logo
Smoked Brisket Shepherd's Pie
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/

Author's Notes

You can cook this recipe on any pit just use the recommended cooking temperature.
Cooking InstructionsHide images
step 1
Prepare pellet grill for indirect cooking at 250 degrees F (120 degrees C) using pecan pellets for fuel and smoke.
step 2
Trim sinew and excess fat from Beef Brisket (1) and season heavily with Brisket Rub (2 Tbsp).
step 3
Place brisket flat on pit and cook until the outer surface develops a mahogany/dark color.
step 4
Cube the brisket into bite-size portions and place in a large aluminum pan.
step 5
To the pan, add Yellow Onion (1), Garlic (1 head), Mushrooms (2 cups), Tomato Paste (2 Tbsp), Fresh Thyme (5 sprigs), Beef Consommé (1 can), Guinness® Stout Beer (1 can), and Worcestershire Sauce (2 Tbsp). Cover the pan with foil and place it back on the pit for 2 hours.
step 6
Check the brisket bites after 2 hours for softness. When you can squeeze them and they almost fall apart, they’re done. Remove the pan from the pit and carefully separate the brisket chunks from the drippings in the pan. Discard any pieces of thyme stems at this point.
step 7
Combine the brisket drippings with the Brown Gravy Mix (1 cup) (just mix a brown gravy packet with water and heat until it starts to thicken). Pour this gravy mixture over the brisket chunks and gently fold so everything is covered.
step 8
Spoon the brisket chunks into a large cast iron skillet and top with Mashed Potatoes (1.5 lb).
step 9
Add the Grated Parmesan Cheese (1/4 cup) and Shredded Mild Cheddar Cheese (1 cup) to the top, garnish with Fresh Parsley (to taste) and place back on the pit. At this point, I crank the heat up to 350 degrees F (180 degrees C).
step 10
Once the cheese has melted and the top has started to brown it’s done. Carefully remove from the grill and serve.
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Tags
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Beef
Grill
British
Shellfish-Free
Dinner
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