Combine traditional corned beef brisket with the simple yet savory of all pies, a shepards pie says “St. Patrick’s Day Dinner” like none other. Doesn’t that look great? Situate this entree on the table along side a pitcher of your favorite beer and dive in. This pie has nice texture and great flavor. After assembled, you can bake it off immediately or you can refrigerate for up to 2 days until you need it.
I stopped by the store to pick up a corned beef brisket and upon approaching the meat case I noticed a gentleman filling his basket with corned beef. He paused after taking four of them and pawed around in the case looking for more. I waited patiently and watched his mind work. When I see shopper’s in the store buying certain items that I’m also after, I often wonder what they are making with all of it. On this day, there was no sale. Maybe it just thrills me to think about all the wonderful brisket possibilities. I wonder what he was going to do with all that brisket. I was very curious and wanted to find out. He walked away and so did my urge to ask. Perhaps one day, I will buy that much at once, but for this recipe, you only need one.
The size of your brisket will depend on the number of people at your house for dinner and the dish you are planning to serve it in.
1 beef brisket with flavor packet
2 C. beef broth
1 C. chopped onions
1 C. chopped carrots
4 large russett potatoes, peeled
3/4 C. milk
2 pats butter
1 T. flour
1 – 14 oz. can tomato puree
4 oz. of tomato paste
3/4 C. frozen peas
1/4 C. finely chopped, fresh parsley
In the morning, place the beef brisket, flavor packet, beef broth, onions, and carrots in a crock pot on low and cook for 8 hours.
Add skinned and chopped russet potatoes to a large pot of salted, boiling water. Cover and cook until the potatoes are fork tender. Remove the potatoes to a bowl. Add butter, milk, salt and pepper and mash until smooth. If you over-mash, your potatoes will develop gluten and become rubbery. You can use a ricer if you have one which results in smooth mashed potatoes. (*My husband says that when I cook, I try to dirty every dish in the kitchen. While that might be true, at least I’m using my kitchen gadgets and Im not convinced he could say the same for the tools in his shop!”)
Remove vegetables to a separate dish. Place the beef brisket on a cutting board and using forks, pull apart the meat until it is shredded. Discard the excess fat. In a large pot, add the vegetables and beef. Sprinkle with the flour and stir. Turn heat on high and add 1 cup of the left over beef broth from the crock pot, tomato puree and tomato paste and gently stir until combined. Cook until thickened. Turn down heat to low and stir in peas.
Spray the dish your shepards pie will be going in. Place the meat and vegetable mixture in the dish and using a heat-safe rubber spatula, spread out to all sides. Sprinkle the top with fresh finely chopped parsley and cover immediately with mashed potatoes.
Bake at 375 for 30 minutes. It may take longer if you just took it from the fridge to the oven. The potatoes should be golden brown on top.