BBQ Brisket Shepherd's Pie Recipe

BBQ Brisket Shepherd's Pie Recipe | The Neelys

Level: Intermediate
Yield: 6 to 8 servings
Total: 5 hr 25 min
Prep: 25 min
Cook: 5 hr

Nutritional Analysis Per Serving (1 of 8 servings):
Calories 711
Total Fat 36 g
Saturated Fat 15 g
Carbohydrates 70 g
Dietary Fiber 6 g
Sugar 32 g
Protein 28 g
Cholesterol 123 mg
Sodium 1270 mg

Ingredients

• 1 large onion, roughly chopped
• 1/2 cup Neelys' BBQ Sauce, recipe follows
• 4 cloves garlic, roughly chopped
• One 14-ounce can fire-roasted diced tomatoes
• 2 pounds trimmed flat, first-cut brisket
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 ounces dark beer
• 3/4 cup low-sodium chicken broth
• 2 cups frozen peas
• 2 1/2 pounds baking potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tablespoons butter

Neelys' BBQ Sauce

Yield: 3 1/2 cups

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons granulated sugar
• 1/2 tablespoon ground mustard
• 1/2 tablespoon onion powder
• 1/2 tablespoon fresh ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat the oven to 325 degrees F.
2. Place the Neelys' BBQ Sauce, garlic, onions, and diced tomatoes into a food processor and blend until smooth.
3. Season the brisket on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil and, once hot, add the brisket and sear for 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits from the bottom. Stir in the chicken broth and the pureed tomato mixture. Return the brisket to the pot and bring to a simmer. Cover with a lid and transfer to the oven until the brisket is very tender and starting to fall apart, about 3 hours. Shred the meat in the pot with tongs and transfer the mixture to a 2-quart casserole dish. Layer the peas on top of the brisket.
4. Meanwhile, add the potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until tender. Drain in a colander, then mash in a large bowl. Stir in milk and butter, and season with salt and pepper.
5. Spread the mashed potatoes evenly over the meat and pea layer. Use a spoon to create some texture on the mashed potato layer. Bake until golden and brown, 30 to 35 minutes.

Neelys' BBQ Sauce Instructions

1. In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Fire up your oven and dive into this mouthwatering BBQ Brisket Shepherd's Pie from The Neelystender, smoky brisket meets creamy mashed potatoes for ultimate comfort food bliss!