Brisket Shepherd’s Pie: A Rancher’s Comfort Dish
How to Cook Brisket Shepherd’s Pie:
- Prep the Filling: Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened. Stir in the garlic and tomato paste, cooking for 1–2 minutes until fragrant.
- Build the Base: Sprinkle in the flour and stir until the vegetables are coated. Slowly add the beef broth and Worcestershire sauce, stirring until the mixture thickens. Fold in the shredded brisket and peas, then season with salt and pepper to taste.
- Assemble the Pie: Preheat your oven to 400°F. Pour the brisket mixture into a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top and sprinkle with shredded cheddar cheese, if desired.
- Bake and Serve: Bake for 20–25 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving.
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ingredients
Brisket Shepherd’s Pie Ingredients:
- 1 brisket (The Brisket Box) (~10–14 lbs), cooked and shredded (about 3 lbs needed)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 4 cups mashed potatoes (prepared with butter and cream)
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
