Grillmasters

Newfoundland Grillers Smokers & Boil-Ups Guild

Pellet Grill - Brisket Shepherds Pie

Ingredients:	Pellets Used:
1-Brisket Flat about 4lbs (or substitute beef roast)	Competition Blend Pellets
2-TBSP approx. of your favorite rub
1-Yellow onion chopped
1-Pint sliced fresh mushrooms
1-Head fresh garlic minced
2-TBSP Tomato Paste
1-Can beef consume
1-Cup Guinness beer (or substitute red wine)
2-TBSP Worcestershire Sauce
4 Sprigs fresh thyme (or a dash of dried thyme)
1-Cup brown gravy
24oz mashed potatoes	Option: Can of Corn
1-ish Cup of your favorite cheese shredded.	Option: Fresh parsley for garnish.

Note: 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 250ºF.

I cut off enough of the flat to make the shepherds pie, a piece approximately 3-4lbs. Seasoning for this was a simple Texas style rub of Salt-Pepper-Garlic. The beef for shepherds pie is not fully cooked out like the rest of the brisket hence the reason for separating them now.

While the meat was on the smoker, I cut up the mushrooms, garlic and onions, then mixed together the beef consume, red wine, Worcestershire sauce, tomato paste and thyme in a separate container.

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 Holy Voodoo rub.

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.

The brisket is removed from the smoker and cubed up into approximate 3/4x3/4" cubes then spread out in a disposable foil pan.

The remaining ingredients, sauce (plus the juice from the cutting board) were added to the pan, covered in tin foil and back to the smoker (or at this point you can finish it in the oven).

I laid the disposable pan on a cooking sheet to keep it sturdy walking outside, I left the temperature on the pellet grill set to 250ºF. Check the beef bites and onions for softness after about two hours. They should easily break apart while not disintegrating in the pan. The remainder of the brisket was cooked as normal, wrapping in butcher paper at about 160ºF internal temp. During this time prepare your mashed potatoes so they are ready to add at the end of the cook.

Next take the pan inside, add the cup of brown gravy and return to the pellet grill uncovered for 30 minutes to thicken up (grill was now set to 300ºF to finish out the wrapped brisket).

Finally top with mashed potato and cheese and return to the pellet grill one last time to re-heat the potatoes and melt the cheese. This step is also completed uncovered with the smoker still set at 300ºF.

The final product was outstanding, 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!

Cheers, MIKE