Bbq Brisket Shepherd's Pie

Serves: 2

Kendrick Gleason

1 January 1970

Based on User reviews:

57

Spice

51

Sweetness

48

Sourness

42

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

2 tbsps

Olive Oil

2 cups

Pea (frozen)

1 cup

Whole Milk

4 tbsps

Butter

2 cups

Ketchup

1 tbsp

Onion Powder

1 tbsp

Lemon Juice

Directions:

1

Preheat the oven to 325 degrees F

2

Add the Neelys' BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth

3

Sprinkle the brisket on both sides with salt and pepper

4

Heat a large Dutch oven over medium-high heat

5

Add the oil and once hot, add the brisket and brown, 5 minutes per side

6

Transfer the brisket to a plate

7

Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan

8

Stir in the chicken broth and pureed tomato mixture

9

Add the brisket back into the pot and bring to a simmer

10

Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours

11

Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish

12

Add the peas in a layer on top of the brisket

13

Meanwhile, add the potatoes to a large pot of cold salted water

14

Bring up to a boil, reduce to a simmer and cook until tender

15

Drain in a colander, then mash in a large bowl

16

Stir in milk and butter, and season with salt and pepper

17

Spread the potatoes evenly on top of the meat and pea layer

18

Use a spoon to create some texture on the layer of mashed potatoes

19

Bake until golden and brown, 30 to 35 minutes

20

In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce

21

Bring the mixture to a boil, and then reduce the heat to a simmer

22

Cook uncovered, stirring frequently, 1 hour 15 minutes