The beauty of this recipe is that you can make it before, during, or after the long weekend and it'll serve a ton of people. If you have leftover brisket you can use that for this shepherd's pie - or you can make brisket for one day, then use the leftovers for the next day. You can also make the brisket for the weekend barbecue and make this brisket pie during the weekday for the kiddos. The possibilities are endless.
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Beef Brisket Shepherd's Pie Recipe:
Serves: 8-10 | Prep. Time: 1 Hr. | Cook Time: 1 hr. 40 mins.
Ingredients for Beef Brisket Shepherd's Pie Recipe:
- 5 lbs Leftover Smoked Brisket (thawed if previously frozen)
- 5 Tbsp Killer Hogs TX Rub
- 1 Sweet Onion (chopped)
- 1 pkg of Sliced Mushrooms
- 2 Cups Peas (frozen)
- 1 Cup Corn (drained)
- 1 Head Garlic (diced)
- 1 can Beef Broth
- 1 Can Guinness Beer or other dark beer
- 4 Tbsp Worcestershire Sauce
- 3 tsp Dried Thyme
- 1 Cup Brown Gravy (from packet, and follow these directions)
- 1 Cup Irish Cheddar Cheese (shredded)
- ½ Cup Parmesan Cheese (grated)
Directions for Brisket Flat:
If you didn’t have any leftover brisket, you can make fresh on the day of. Get 1 Brisket flat roughly 2.5-4 lbs.
STEP 1: Pre-heat your smoker to 250°F
STEP 2: Trim fat on the brisket flat
STEP 3: Add your favorite mustard binder
STEP 4: Season liberally all over with Killer Hogs TX Rub
STEP 5: Cook brisket until dark color has been developed or anywhere between 192° - 210°F
STEP 6: Jump to STEP 10
Directions for Beef Brisket Shepherd's Pie Recipe:
STEP 1: Pre-heat your smoker to 250°F
STEP 2: Into a tin-foil disposable pan, add the sliced mushrooms, peas, corn, garlic, onion, beef broth, beer, Killer Hogs Rub, dried thyme, and Worcestershire sauce.
STEP 3: Let smoke for roughly 35 mins.
STEP 4: Cover with foil and cook another 25 mins.
STEP 5: While the base of the gravy is cooking start your mashed potatoes (if you're lazy after the holidays you can use instant potatoes)
STEP 6: Pour the diced potatoes into a medium saucepot. Add 3 quarts cold water or enough to completely submerge the potatoes. Add 1 tablespoon of salt. Cover and bring to a boil over medium-high heat.
STEP 7: Turn heat down to medium-low and bring to simmer. Cook 7 to 8 mins., or until a diced potato can easily be smashed.
STEP 8: Pour the cooked potatoes into a strainer and allow draining to fully release excess water, then add back into the saucepot. Cover and bring to medium heat to let the potatoes steam for 1 to 2 minutes.
STEP 9: Add some Salt, Pepper, and butter (to your liking) and mash away (set aside for now, keep cover on pot)
STEP 10: Next take your leftover brisket, and cube it up or shred.
STEP 11: Add to a 9x13 oven-safe casserole dish.
STEP 12: Turn your oven on to 350°F
STEP 13: When the gravy is done, using a mesh strainer, pour the gravy juice into a measuring cup or bowl. Remember to keep the veggies!
STEP 14: Add the veggies to the beef in the casserole dish.
STEP 15: Next pour 1 cup of the gravy into a small saucepan and bring to a light boil, remove from heat and add the packaged gravy.
STEP 16: Return to heat and bring to a light boil, stir constantly until thickened.
STEP 17: Pour over veggies and meat and stir to combine.
STEP 18: Add your mashed potatoes over the top and spread until an even layer.
STEP 19: Add Parmesan cheese and then the cheddar.
STEP 20: Place into the oven and cook for 30 mins or until the cheese has started to brown (if gravy
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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