Making My Brisket Shepherd’s Pie
Shepherd’s pie is just the thing for a cold weather dinner. It’s savory, warm, and the best kind of comfort food you can eat. My take on a traditional Shepherd’s Pie is a bit different, but I made the recipe easy without sacrificing taste. Let’s get started!
- Oil. It adds moisture and flavor to about any recipe.
- Onion. A cooked onion will give the dish additional flavor and bite.
- Portobello mushrooms. Mushrooms add texture to this recipe.
- Heath Riles BBQ Everyday Rub. This award-winning rub, with its blend of salt and pepper, is all the spice I needed to make this recipe mouthwatering.
- Worcestershire sauce. Meat can always benefit from a few drizzles of this tangy, zesty sauce.
- Brisket slices. I used one of my recipes for brisket and then chunked it up for this recipe.
- All-purpose flour. Juices and sauces get thicker when flour’s added to them.
- Beef stock. Recipes that need a juicy, soupy consistency rely on this ingredient.
- Frozen peas and carrots. Every Shepherd’s pie must have vegetables!
- Mash potatoes. Yes, please.
- Shredded cheddar cheese. This tops everything off and adds even more flavor.
The equipment setup
I cranked my Goldens’ Cast Iron up to about 400 degrees F.
The Process for Making Brisket Shepherd’s Pie
There’s a video that walks through every step of the process you can watch right here.
- Heat the grill.Getting my grill to 400 degrees takes several minutes, so I turn it on first thing.
- Set the Dutch oven on it. I went ahead and set my Dutch oven on the grill as it was heating and let it heat up for about 15 minutes.
- Toss in the oil and vegetables. I drizzled some oil into the Dutch oven. Then I added chopped onions and let them cook for a few minutes. After that, I tossed in the Portobello mushrooms and let them cook for a few minutes, stirring it often.
- Season the mixture. My Everyday Rub was the perfect choice to season this recipe. It has salt, pepper, and garlic all in one rub. A liberal dose of Worcestershire sauce came next.
- Let it cook. I shut the grill lid for 5-8 minutes to let the onions, mushrooms, and seasonings mix and cook together.
- Add the brisket. Opening the grill lid, I saw that my onions were getting soft and translucent, so I knew they were cooked good. I poured about a pound-and-a half of chopped brisket into the Dutch oven and mixed it in with the other ingredients. I closed the lid again to let it cook for 5 more minutes.
- Toss in flour and beef stock. I wanted the dish to have a creamy texture to it, so I took all-purpose flour, poured it into the mixture, and blended it in. Then I poured in some beef stock. Shutting the lid, I let all that cook and mingle for a few minutes.
- Next up are frozen vegetables. It wouldn’t be Shepherd’s Pie without some vegetables. I poured a whole bag of frozen peas and carrots into the Dutch oven.
- Top with taters. The next step was adding mashed potatoes on top of the brisket/vegetable mixture. I mashed the potatoes and used a spatula to pour them evenly into the Dutch oven.
- Finish with cheese. Opening a bag of shredded cheese, I sprinkled a nice layer right on top of the potatoes. I left it on the grill just long enough for the cheese to melt real good.
I spooned some out on my plate and dug in. Boy, was it delicious. Comfort food at its finest, ya’ll. The brisket flavor mixed with the vegetables and spices, and topped with mashed potatoes and cheese, mmm, mmm, mmm! Could anything be more hearty? This is probably one of the tastiest family meals I’ve ever made on the grill.
Serving Suggestions for My Brisket Shepherd’s Pie
I’d say 1-2 cups of my Brisket Shepherd’s Pie would satisfy anybody.
This is a big recipe so, unless you’re feeding lots of people, you’ll probably have leftovers. Let them cool, then spoon them into an airtight container and put them in the fridge. You can reheat and enjoy it for up to 3 days.
Equipment and Tools
*Notes About Making My Brisket Shepherd’s Pie
- Keep the vegetables frozen until you’re ready to add them to the pot. They don’t need much to cook them. If you thaw them out first, they might get mushy.
Brisket Shepherd's Pie on the Goldens' Cast Iron
Fire up your grill, and place your dutch oven on your grill to heat up.
Once your Dutch Oven is hot, add olive oil, mushrooms and onions. Add a few dashes of Worcestershire sauce and sprinkle in some Heath Riles BBQ Everyday Rub. Let it cook for 5 minutes.
After 5 minutes, add your leftover brisket. Let that cook for an additional 5 minutes.
After 10-12 minutes, add 2 tablespoons of flour and 3/4 of your beef stock.
Once it becomes a gravy consistency, pour in your bag of carrots & peas. Stir well.
After 10 minutes, add your mashed potatoes and sprinkle your shredded cheese over the top.
After the cheese is melted, take off the grill and serve!