BBQ Brisket Shepherds Pie
I have been in such a bbq frenzy lately and I just can’t get enough.
I know my sugar level hates me, but I am balancing how much and when I partake.
If anyone knows of a diabetic approved way to satisfy this craving please let me know.
I saw this BBQ Brisket Shepherds Pie at a local restaurant and just couldn’t wait to find a good recipe.
Most of the ingredients list are spices so don’t let that put you off.
This is a GREAT dish to make on that lazy weekend and really is becoming one of my comfort foods.
The are the INGREDIENTS you will need:
- 1 large onion roughly chopped
- 1/2 cup Homemade BBQ Sauce **recipe follows**
- 4 cloves garlic roughly chopped
- 1 10 oz fire-roasted diced tomatoes
- 2 pounds Brisket trimmed flat
- 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 Tbsp Butter
Homemade BBQ Sauce:
- 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
These are the INSTRUCTIONS for preparation:
- Preheat the oven to 325 degrees F.
- Add the Homemade BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
- Sprinkle 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 brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. 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. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket.
- Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, 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.
- Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes.
- 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, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.
Bonus Crock Pot Version:
- Brown the onion. If using fresh mince, brown the lamb mince at the same time.
- Add the onion and browned mince to the slow cooker with the carrots and peas.
- Pour in the stock, Worcestershire sauce and tomato puree, and season.
- Cook on low for 5 hrs or until the carrots are tender.
- Half an hour before the end of the five hours, peel and chop the potatoes and simmer them for 20 mins approx until tender.
- Mash the potatoes in the saucepan with the milk and butter.
- Spoon the mash on top of the shepherd’s pie filling in the slow cooker.
- Cook for 1-2 hours more on low.
- Brown the top of the shepherd’s pie under the grill for approx 20 minutes.
- Serve the shepherd’s pie straight from the slow cooker pot.
NOTES
This BBQ Brisket shepherds Pie can be made in the oven or the Crock Pot. Both versions, as well as Homemade BBQ Sauce are included!
The brisket, mashed potatoes and peas are all the veggies and carbs you need.
And BONUS!!!!!
The homemade BBQ sauce can be used on anything!
I made a double batch since I just know it will get used again soon.
Enjoy!! And I have the Crock Pot version included!
BBQ Brisket Shepherds Pie
The brisket, mashed potatoes and peas are all the veggies and carbs you need.
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Adjust Servings: 8
Calories: 460kcal
Ingredients
- 1 large onion roughly chopped
- 1/2 cup Homemade BBQ Sauce **recipe follows**
- 4 cloves garlic roughly chopped
- 1 10 oz fire-roasted diced tomatoes
- 2 pounds Brisket trimmed flat
- 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 Tbsp Butter
Homemade BBQ Sauce:
- 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
- Preheat the oven to 325 degrees F.
- Add the Homemade BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
- Sprinkle 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 brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. 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. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket.
- Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, 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.
- Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes.
- 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, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.
Bonus Crock Pot Version:
- Brown the onion. If using fresh mince, brown the lamb mince at the same time.
- Add the onion and browned mince to the slow cooker with the carrots and peas.
- Pour in the stock, Worcestershire sauce and tomato puree, and season.
- Cook on low for 5 hrs or until the carrots are tender.
- Half an hour before the end of the five hours, peel and chop the potatoes and simmer them for 20 mins approx until tender.
- Mash the potatoes in the saucepan with the milk and butter.
- Spoon the mash on top of the shepherd’s pie filling in the slow cooker.
- Cook for 1-2 hours more on low.
- Brown the top of the shepherd’s pie under the grill for approx 20 minutes.
- Serve the shepherd’s pie straight from the slow cooker pot.
Notes
This BBQ Brisket shepherds Pie can be made in the oven or the Crock Pot. Both versions, as well as Homemade BBQ Sauce are included!©MARILYN’S TREATS. All images are copyright protected.
Nutrition
Serving: 1g | Calories: 460kcal (23%) | Carbohydrates: 52g (17%) | Protein: 19g (38%) | Fat: 19g (29%) | Saturated Fat: 9g (45%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 70mg (23%) | Sodium: 1240mg (52%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 16g (18%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
Wow: yes as a Type 2 Diabetic I need to watch sugar and carb intake as well. Thanks for sharing this amazing dish. #trafficjamweekend
I am also type 2. It is hard for me, but I am able to keep my sugars stable. The carbs are my biggest challenge. Thanks for commenting Antionette!
I love brisket! Thanks for sharing at last week’s What’s for Dinner party. Hope to see you this week – and have a fabulous day!
I like brisket much better than even pulled pork. This recipe gices the shepherds pie a nice addition. Enjoy your week.
This sounds delicious and right up my meat loving husband’s alley. Thanks for sharing.
You do know your husband will never run out of food options. LOL. Enjoy
I love brisket and I’m always making too much. This would be a great recipe to use up what I have leftover.
I know Denise. Since my family has downsized I dont know how to portion anymore. This shepherds pie is a perfect use for the leftovers. Enjoy!
Fabulous take on a traditional Shepherd’s Pie…love it!
Thank you Jeanne. I am glad this BBQ Brisket Shepherds Pie caught your eye. Enjoy!
I haven’t had any red meat in over 2.5 months. I’m not committing to vegan but so far so good. However, this dish looks so yummy. Comfort food for sure. TFS
Thank you Clearissa for your kind thoughts. We don’t eat red meat often, but when we do we go whole hog. (Pun intended). 3 of the 5 of us in my home eat no meat in any way. I just can’t find a delicious way to change this recipe. LOL. Good luck to you! I am proud!! Enjoy your week.
Such a hearty dish – comfort food, for sure!
Thank you for the recipe and thank you for sharing at this week’s Hearts & Home Blog Hop.
I love a nice warm meal you can serve in one pan. This speherds pie has all you need. Enjoy your day!
This sounds amazing – I tend to make my Shepherd’s Pie with general mince, however BBQ Brisket would give it an awesome kick! Thanks for the recipe! Sim x #MeltInYourMouthMondays
My mom used to make her own mince meat in the crock pot. My dad loved that pie. I never thought of using it in shepheards pie. Thanks for the idea! Enjoy your evening.
This looks amazing! We raise cattle and have several briskets in the freezer. What a creative way to serve BBQ Brisket!
Thank you Kay. We love shepherd’s pie here. And this just takes it up a notch. I am glad you like it! Have a great week!
This looks delicious 🙂 I am not sure of any way to satisfy a BBQ craving without the sugar (it just wouldn’t be the same without the sugar in the sauce.) But the fact that you use apple cider vinegar in your sauce should help! Acv is supposed to help with blood sugar but not sure when it is mixed with a lot of sugar.
My girls love shepherd’s pie and I have never tried it with BBQ sauce, but I am always up for new things!
Thanks for the info Dawn!! If you like BBQ then this shepherds pie will tempt your tastebuds. I hope you try the recipe. Let me know if you do!! Enjoy your evening.
What a fun twist on the classic! Thanks for sharing at Friday Frenzy Link Party! PINNED 🙂
Thank you Kelly! The pin is appreciated tto. Enjoy your week.
Hi Marilyn, This looks so good. I love Shepherds Pie, it is one of my favs. This is a great looking twist. I love that it comes with its own BBQ Sauce recipe!!
Thanks for linking up with #LiveLifeWell!
Blessings,
Amy
Thank you Amy for the kind review. I love how the sauce takes this recipe to a whole new level. Enjoy your week.
Your BBQ Brisket Shepherds Pie looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
Miz Helen
I am thrilled you allow me to share my dishes with your lovely readers each week! Thank you Miz Helen. Have a great week!
This is such an interesting recipe as originally Shepherd’s Pie was made with leftover roast beef from the Sunday roast – so kind of like brisket! Your recipe looks delicious, Marilyn. Thank you for sharing it with us at the Hearth and Soul Link Party.
I like the variation also. The flavor from the brisket added to the BBQ really takes this dish to another level. Enjoy your week!
Well, Marilyn, I already pinned as I love good crockpot recipes! Yum!!! I’ll have to send this to my daughter to try, too, as she used to bake us her version of Cornish pasties with either like a chicken pot pie or steak pie after the first meal off a bird or roast. Your recipe looks amazingly delicious!
Oh, you were thinking about cutting the sugars? Have you tried using the baking version of Splenda? I bought a bag to try but haven’t yet. I’m in the pre-diabetic category and have to watch it, too… Ugh! Trying to cook more and less pre-made/eating out.
Have a great week and Happy St. Patrick’s Day coming up,
Barb 🙂
{p.s. I did my ancestry on Ancestry.com and I’m at least 20% Scottish. We have Irish, English and Scottish through my mother’s family up in Massachusetts, Maine and Nova Scotia, and the family has been in the New World since John and Priscilla Alden stepped off from the Mayflower. A cousin found that out a couple of years ago. 🙂 }
Wow. What a great hostory! My brother is doing the DNA right now. The diabetes is the pits. I have to rework all my recipes. But Splenda is a 1-1 substitute and usually works well. I will need to try it on the sauce. I will let you know!!thank you so much for the pin and the lovely comment. Enjoy your week.
This looks amazingly yummy Marilyn, lots of flavors I am also interested in your BBQ sauce recipe. We are going to feature this on the next Blogger’s Pit Stop. Nice job.
Kathleen
I am glad you will enjoy this Kathleen. It is a wonderful twist on an olds favorite. Thank you so much for the feature!!! Enjoy your week.
This does not seem terribly hard and definitely sounds full of flavor. I shall prepare it for my meat eaters.
It is very easy but looks like you slaved over the oven all day! I hope they enjoy it.
Looks so yummy. I know that I will be trying it.
Thank you Patrick! Enjoy! Enjoy your week!
I’m not a huge BBQ fan, but the rest of my love it. Plus, this recipe includes our one of our favorite things…mashed potatoes! I’m sure my family would gobble this up. Thanks for sharing your recipe on MM. Pinned it.
This is really a comfort food with the potatoes and veggies. I hope your family will give it a try. Enjoy your week!
This does look tasty Marilyn, I love the look of your Sheperd’s pie 🙂 Thanks for sharing at Creative Mondays 🙂 Hope you can join us tomorrow.
Thank you Claire!! I will definitely be there!! Sorry I stopped coming to the weekend, but it is the same stuff anyway and lately I am just tired by the weekend. Enjoy your week!
Shepherd’s Pie??? I love a good one. Pinned it!
Thank you Laura. I do too especially this time of year. Enjoy your week!
Shepherds pie is a big favourite in our house. I like to make a huge one so there are plenty of portions for the freezer too! This sounds delicious.
I never make anything without extras. My sons always stop by on a weekend or if they hear I am cooking. Somehow though it never makes it to the freezer. I just can’t count on my husband actually getting it into the freezer. LOL. Enjoy your week!
This is pure comfort! I love this idea while it’s still cold up here!
This brings a taste of summer into the kitchen that is for sure. And fairly easy to make. The house smells so good!! Enjoy your week!
Ohhhh….what a fun take on an old fav. This looks really good. The BBQ flair really adds some needed flavor! #piecedpasttimes
Thanks for the kind review Tracy! I just flipped and went to heaven with this one. Enjoy!
I’ve been craving bbq myself lately! I found some sugar free bbq sauce that’s really good (made with sucralose). It’s called G. Hughes. I don’t know if that will work for your sugar levels. Thanks for sharing your post at The Blogger’s Pit Stop! Roseann from This Autoimmune Life
I never heard of that one. I need to seriously give it a try. As I get older it is much harder to get away with the allowed little extra here and there. I do miss my sauces!! ThanksRoseann for the tip. I will definitely look for it.
I saw BBQ Brisket and I had to instantly click on your link 🙂 I’m a Texas gal, we take our brisket seriously. 🙂
I’ve never had brisket this way, I’m sure it’s yummy. There’s a place in Texas called Rudy’s Barbecue, they make brisket breakfast tacos! See what I mean, Texans are serious about brisket.
BTW- My husband said he’d totally like to try this.
Thanks for sharing at #MMBH
Breakfast?? Briskrt?? AND Tacos?? Directions please!! I went out to ansas City Missouri for work once and everywhere we went t was BBQ and of course brisket. I decided I like it much better than pulled pork. Let me know if you serve this one up. I love feedback!! I think I need to go to Texas soon!
Marilyn, this looks wonderful! I’ve always wanted to make shepherd’s pie with brisket, but then I have a certain way I make brisket that I love so much I always end up using my brisket that way! Maybe I could buy two briskets?!
Two briskets sounds good to me!! Have a good day!
Drooling on my keyboard, Marilyn, this looks so divine!!! I’m bookmarking (and sharing) and know what I’m making for supper Sunday. 🙂 Thank you. Dropped by from #BloggersPitStop and always glad to be here. 🙂
Hope this weekend treats you kindly. 🙂
Thanks for the shares. Have a great supper and enjoy!
Love me some BBQ brisket never had it this way. Found you on Bloggers Lifestyle Link Party
Thanks for stopping Candy. BBQ is a definite MUST HAVE in my home. Enjoy!
Hi Marilyn What a lovely beef dish. I’d be honoured if you would share this with everyone over at Food on Friday: March. Cheers from Carole’s Chatter
Thank you so much Carole. I will check it out for sure. I will look up your url from this comment and visit soon! Have a great week.
This made my mouth water! I’ll be sharing this recipe with some friends so that we can try it out too. 🙂
Dropping by from breakthrough home schooling.
I am so glad you like this recipe Diane. I love sheperds pie, too. Have a great week!
Perfect comfort food #CreativeMondays
Thank you Kate. It is comfort food month in my home. Enjoy your week!
Oh it’s so not BBQ season here but I can’t wait until it is!
It isn’t here, either but I seem to have replaced ketchup with BBQ Sauce lately. LOL. Enjoy your week!
That looks so delicious! What a great twist to add bbq sauce.
Thank you Nikki! I hope you get to give it a try. Have a great week.
I love shepherd’s pie, we’re having it later actually, and I always like to try different things with old classics. This is such a great idea! #CookBlogShare
Thank you Donna! This bbq version seemed to really hit the spot and is such a nice upgrade from gound meat. Have a great week.
That looks so good! I love shepherd’s pie and have tried many recipes over the years but never with BBQ. Pinned.
Thank you Joanne for the pin. When I saw BBQ beef I KNEW I had to make this! Have a great week!