Entrée: United Kingdom – Smoked Brisket Shepherd’s Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) smoked beef brisket, shredded
1 onion, finely diced
2 carrots, diced
1 cup (150 g) frozen peas
2 tbsp (30 ml) tomato paste
1 cup (240 ml) beef stock
3 cups (720 ml) mashed potatoes (prepared with butter and cream)
2 tbsp (30 ml) olive oil
Salt and pepper to taste

Show original ingredient measurements

2 lb / 900 g smoked beef brisket, shredded
1 onion, finely diced
2 carrots, diced
1 cup (150 g) frozen peas
2 tbsp (30 ml) tomato paste
1 cup (240 ml) beef stock
3 cups (720 ml) mashed potatoes (prepared with butter and cream)
2 tbsp (30 ml) olive oil
Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). In a skillet, heat olive oil and sauté onion and carrots until softened, add tomato paste and cook 1 minute.
2. Stir in shredded brisket, peas and beef stock; simmer until slightly thickened, season to taste.
3. Transfer brisket mixture to a baking dish, spread mashed potatoes evenly over the top and smooth; dot with a little butter if desired.
4. Bake 20–25 minutes until potato top is golden and filling bubbling; let rest 5 minutes before serving.