Shed-Headz Grill Masters
Pellet Grill - Brisket Shepherds Pie
Notes: I found this recipe online on the How to BBQ Right YouTube channel. It looked interesting when Malcolm made it and I knew I'd have to try it!
First I loaded up the hopper with Competition Blend pellets, once lit I set the temperature to 250F.
I cut off enough of the flat to make the shepherds pie, a piece approximately 2-3lbs. Seasoning for this is chef's choice, today is was simple Texas style Salt-Pepper-Garlic.
In testing this recipe prior to today, I successfully substituted a 2lb beef roast which is a great option if you don't have a brisket available. I seasoned it with Salt-Pepper-Garlic and a little Meat Church Voodoo rubs.
The meat is cooked until the outside developed a nice mahogany colour, internal temp was about 155F, but colour is really what you're looking for at this step.
While the meat cooked, I cut up the mushrooms, garlic and onions, then combined the consume, red wine, Worcestershire sauce, tomato paste and thyme in a separate cup.
Then the roast or brisket is cubed up into approximate 3/4x3/4" cubes and placed in a disposable foil pan.
Then the remaining ingredients, sauce (plus the juice from the cutting board) were added, mixed and the pan covered in tin foil.
I laid the disposable pan on a steel cooking sheet for strength and left the temperature on the pellet grill on 250F. You can finish this in the oven, but the grill is already running. Check the beef bites for softness after about 2 hours. They should easily break apart without disintegrating in the pan. The remainder of the brisket was cooked as normal, wrapping at about 160 internal temp.
Next take the pan inside, add the cup of gravy and return to the grill uncovered for 30 minutes to thicken up (grill now set to 300F).
Finally add your mashed potato and cheese and return to the grill one last time to re-heat the potatoes and melt the cheese. This step is also done uncovered with the grill still set at 350F.
The final product was amazing, it's very different from how we traditionally make shepherds pie here in Newfoundland but it's a welcome change that I will definitely be making again!
Copyright © 2011 Michael Smith