This Brisket Shepherd’s Pie is the Best Way to Use Leftover Brisket 

Almost every time I smoke a brisket, I end up with leftovers, which I try to incorporate into fun and creative meals for the rest of the week.

This brisket shepherd’s pie is an easy and tasty way to use up that leftover brisket and make a meal that the whole family is sure to enjoy.

Brisket shepherd’s pie

A traditional Shepherd’s pie would use ground lamb with vegetables and gravy. I find swapping lamb for beef brisket makes for an even heartier meal.

This recipe doesn’t take long to whip up (assuming you’ve already smoked the brisket). It’s packed with beefy flavor, and the cheddar mashed potatoes take it to the next level! 

Ingredients you’ll need

• Smoked brisket – I used 2lb of leftover smoked brisket cut into small cubes
• Potatoes – I used Russet, but Yukon Gold would work. 
• Cheddar cheese
• Cream cheese
• Heavy cream
• Kosher salt and black pepper
• Olive oil 
• Shallot
• Garlic
• Worcestershire sauce 
• Flour 
• Beef broth 
• Frozen mixed vegetables 

Equipment you’ll need

• Pot
• Colander
• Mixing bowl
• Grater
• Potato masher
• Knife
• Oven proof pan

How to make Brisket Shepherd’s Pie 

1. Prep the mashed potato topping

While you can use store-bought or instant mashed potatoes, they taste much better when you make them from scratch.

Some people like to add cheese to the top of their shepherd’s pie, but I choose to incorporate the cheese right into the mashed potatoes. 

Start with about two pounds of russet potatoes. Peel and chop them into cubes about 1-½” thick. They don’t have to be perfectly uniform, but you want them to be close to the same size so they cook evenly. 

Bring a pot of water to a boil with some salt and add the potatoes. Let them simmer for about 20 minutes or until they are fork-tender. 

While the potatoes are boiling, you can shred the cheddar cheese. I highly recommend shredding the cheese yourself instead of using the pre-shredded kind from the store. It melts a lot better. 

Drain the potatoes in a colander, then add them to a large mixing bowl with the cream cheese, shredded cheddar cheese, heavy cream, and seasoning.

Use a potato masher to mash them until they’re smooth and creamy. 

Then you can leave them on the counter to cool while you prepare the filling for your pie. 

2. Prep the filling

You will need about two pounds of smoked brisket. Chop it into cubes. The brisket will break down in the pan, so the cubes don’t have to be perfect. You want smaller pieces rather than a big chunk so that it heats up faster. 

Add the diced shallot to the pan with olive oil and saute until translucent. Add the minced garlic and cook for a minute more. To prevent the garlic from burning, avoid adding it at the same time as the shallot. 

Once the shallot and garlic are soft, add the chopped brisket to the pan. It will take about five minutes to heat through, and as you stir, it will start breaking down.

You shouldn’t need to add more seasoning, as brisket is already heavily seasoned, but I do like to add a bit of Worcestershire sauce for extra flavor while the brisket cooks. 

When your brisket is heated through and starting to shred, you can add the flour and beef broth to make a gravy. Let it simmer for about 5-7 minutes until it thickens. 

3. Put it together

Once the gravy is thick and the brisket is shredded, add a bag of frozen vegetables. I like mixed vegetables, but you can use whatever you have. You don’t need to cook them beforehand, as they will cook in the oven. 

Give everything a good mix until the vegetables are well incorporated into the brisket mixture. Then, you can spread your homemade cheddar mashed potatoes right on top. 

I like to add a big scoop at a time and gently spread it over the top. Once fully covered, you can use the back of a spoon to smooth it down. 

4. Bake 

The final step is to bake in the oven at 350°F for about 30-40 minutes, or until the mashed potatoes start turning golden brown on top.

You could do this step in the smoker, but since the brisket is already smoked you really don’t have to.

Let it cool for a few minutes before serving. 

What to serve with brisket Shepherd’s Pie

Nothing! Seriously this is a hearty, complete meal on its own. If you want to, you can always add more veggies to the mix.

More leftover brisket ideas

• Smoked Brisket Chili
• Leftover Brisket Bolognese
• Brisket Grilled Cheese

We have a whole list of leftover brisket recipes you can check out.