Name: Smoked Brisket Shepherd’s Pie with Jalapeno Cheddar Mashed Potatoes
Prep time: PT35MIN
Cook time: PT1HR20MIN
Yield: 6 servings
Cuisine: Dinner
Ingredients: 3 cups smoked brisket, chopped or shredded; 2 lbs Yukon Gold potatoes, peeled and cubed; 4 tablespoons unsalted butter; 1/2 cup whole milk, warmed; 1 cup sharp cheddar cheese, shredded (plus 1/4 cup for topping); 1-2 jalapenos, finely diced (seeds removed for less heat); 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 cloves garlic, minced; 1 cup frozen peas; 1/2 cup beef broth; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 teaspoon smoked paprika; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, chopped (garnish, optional)

Instructions

1
Peel and cube potatoes. Boil in salted water until fork tender, about 15-20 minutes.
2
Drain and return potatoes to pot. Mash with butter, warmed milk, 1 cup cheddar, and diced jalapenos. Season to taste and set aside.
3
Heat olive oil in a skillet. Sauté onion and carrots for 4-5 minutes. Add garlic and cook 1 minute.
4
Stir in smoked brisket; cook for 2-3 minutes. Add peas, tomato paste, smoked paprika, Worcestershire, and broth. Simmer 5-7 minutes, then season to taste.
5
Preheat oven to 400°F (200°C). Spread brisket filling in a baking dish. Top with jalapeno cheddar mashed potatoes and sprinkle with remaining cheddar.
6
Bake 30-35 minutes, until bubbly and golden. Rest for 10 minutes before serving. Garnish with parsley.

Smoked Brisket Shepherd’s Pie with Jalapeno Cheddar Mashed Potatoes

Smoked Brisket Shepherd’s Pie with Jalapeno Cheddar Mashed Potatoes

Ingredients

Instructions

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