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 of. This is a GREAT dish to make on that lazy weekend and really is becoming one of my comfort foods. 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
- 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
- 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.