Brisket Shepherd's Pie * Recipe

Season brisket

Pat the brisket dry with paper towels. Rub both sides with 1 1/2 tbs kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Let rest at room temperature for 20 minutes while preparing other ingredients.

Sear brisket

Heat 2 tbs vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Add the brisket and sear 4–5 minutes per side until well browned. Transfer brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrots, and celery to the pot and cook 6–8 minutes until softened and lightly caramelized. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor.

Deglaze & build braising liquid

Pour in 1/2 cup red wine (or extra beef stock) to deglaze, scraping up browned bits. Cook until wine reduces by about half (2–3 minutes). Sprinkle 1.5 tbs flour over vegetables and stir for 1 minute to cook the raw flour taste. Add 2 cups beef stock, 1 tbs Worcestershire sauce, fresh thyme, and 1 bay leaf. Bring to a simmer.

Braise brisket

Return the seared brisket to the pot, submerging at least halfway in the liquid. Cover and transfer to a preheated 325°F (160°C) oven. Braise until fork-tender, about 2 to 2 1/2 hours depending on thickness. Check once halfway and spoon braising liquid over brisket.

Shred brisket and reduce sauce

Remove brisket to a cutting board and let rest 10 minutes. Strain braising liquid into a saucepan, skim fat, and simmer to reduce by about one-third until slightly thickened (5–10 minutes). Shred brisket with two forks into bite-sized pieces, discard bay leaf, and toss shredded meat with reduced sauce to keep moist.

While the brisket is braising, measure frozen peas and corn into a bowl. When brisket is shredded, stir the peas and corn into the shredded brisket and sauce just to warm through (2–3 minutes). Stir in 2 tbs chopped parsley. Taste and adjust seasoning with salt and pepper.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until very tender, 15–20 minutes.

Mash potatoes

Drain potatoes well and return to the pot over low heat for 30–60 seconds to evaporate excess moisture. Add 4 tbs unsalted butter, 1/2 cup whole milk, 2 tbs sour cream (if using), 1 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher until smooth and creamy. Adjust milk and seasoning to reach desired consistency.

Optional cheese

If using, stir a small amount of grated cheddar into the mash for a cheesy flavor, reserving some for topping.

Preheat oven to 400°F (200°C). Transfer the shredded brisket and vegetable mixture into a 9x9-inch (or equivalent) baking dish, spreading evenly. Spoon or pipe the mashed potatoes over the meat in an even layer, sealing the edges to prevent bubbling. Use a fork to create peaks for browning if desired. Brush the potato surface with 1 tbs olive oil or melted butter and sprinkle remaining grated cheddar on top if using.

Bake in the preheated oven until the top is golden and the filling is bubbling around the edges, about 20–25 minutes. For extra browning, place under a broiler for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 10 minutes. Garnish with chopped chives or parsley before serving.